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 out..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.