Scotch Eggs

The popular snack Scotch Egg has been much abused by the food industry if the supermarket's offerings are anything to go by - even worse those mini Scotch Eggs served as a buffet food, nestling amongst the cheap sausage rolls and factory made 'filo' samosas. Yuk! A pity as all of these can be superb when made with good produce and care.

So why Scotch? I've no idea because the original is claimed to have been made by high class London retailer Fortnum and Mason where they are still sold - for £2.75 each!

Scotch eggsNot the best photo in the world - but these were two days old by the time I remembered to take a photo!

These eggs are simplicity itself. The only essential is good quality ingredients. So let's start with some free-range eggs; not those pseudo-free-range things from the supermarket, real ones from a local farm - the ones that don't even have to have the lion marked on them. Put them into a pan of cold water, bring to the boil, and boil for 20 seconds. Turn off the heat and leave for 17 minutes. Place in cold water until cooled, and peel. This method avoids the grey ring that sometimes forms around the yolk.

For each egg use about 125g of The Thurlaston Sausage, and mix a little chopped parsley into the meat. Roll the eggs in flour and dust off any excess. Flatten a piece of sausagemeat on the palm of your hand, put the egg in the middle, and wrap the egg in the sausage-meat - It's easy with a bit of practice. Dust the egg/sausage in flour, patting off any excess, then dip in egg-wash and finally good breadcrumbs, preferably made from a home-made loaf.


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There are two comments

John Byrne

Hi Phil
How are these cooked?
John

John Byrne, (Email ) - 26-09-’09 19:12
Phil

John
They’re deep fried – to keep them healthy!

Phil, (Email ) (URL) - 26-09-’09 20:09

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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