Sunday, August 7, 2016

Scotch Eggs

A good scotch egg should have a lovely runny middle and a golden ,crispy outside .  I was inspired by Pharma's Kitchen Scotch Egg and decided to try it out myself .  I prefer my scotch egg with a soft custard middle .  I made the boiled eggs using the method used to make lava eggs.  The scotch eggs turned out exactly how I want it to be.  Thank you Pharma's Kitchen for such a wonderful scotch egg recipe .  It is not difficult to make but it does involves a bit of preparation.  Anyway , it is worth the efforts for it tastes delicious !  Great for starter and picnic food .  A favorite dish with the adults and kids will love them too.

You can read more about Scotch Egg from Pharma's Kitchen. He has a  write out on the origin of scotch eggs which I find enlightening.

I am glad I tried it turned out delicious,
custard middle , golden and crispy on the outside

the meat wrap is so flavor packed

love the custard middle, the soft white and flavor packed meat wrap

Scotch Eggs - adapted from Pharma's Kfitchen


3 large eggs - room temp ( make lava egg )

250g minced pork
4 slices streaky bacon - pan fried and minced
1 handful sage leaves - chopped
2 tsp bbq powder
1 tsp of paprika powder
2 tbsp of bread and milk - soak overnight
1 bowl ice cold water bath
salt and pepper to taste
1 cups of breadcrumbs
2 eggs- beaten

1 cup flour for dusting

Make Lava Egg

Put the 3 eggs in a pan of cold water and bring to a boil. Boil for 7 mins under medium low heat. Keep stirring the eggs gently so that the yolk stays in the center .  Take out and soak in ice cold water. Once cool down, gently peel off shell.  Keep aside.

To Make Scotch Eggs

Put  minced pork and minced bacon in a mixing bowl, add in chopped sage leaves , bbq powder, paprika powder , salt and pepper and bread and milk.  Give them a good mix and divide into 3 balls.

Have 3 plates ready - one with a cup of flour, one with the beaten eggs and a third with breadcrumbs. Start by flouring your hands. In the palm of one hand, flatten of the minced pork balls into an oval-shaped pattie.  

Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess , then dip into the beaten egg, followed by the breadcrumbs.  Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150C/300F.  If you have a cooking thermometer , it's a good idea to use it.  Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden.  

Remove with a slotted spoon and drain on kitchen paper. Serve with Scottish Cheddar cheese, some pickle and a few pickled onions.

Enjoy !

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