Recipe: Scotch Eggs
Okay, I know, technically it’s not a Scottish dish–it’s claimed to have been invented by the British department store Fortnum & Mason in 1738.
I loved these as a kid, and they’re my constant companion whenever I visit the homeland. Although they’ve never gained a following in North America, Winnipeg’s Toad in the Hole Pub does offer them as an app. Here’s how to make ’em at home:
- 6 hard boiled eggs, peeled
- 3/4 cup all-purpose flour combined with 1 tsp each salt & pepper
- 3 large eggs, beaten lightly
- 1 1/2 cup fresh bread crumbs
- 2 pounds fresh ground pork or sausage meat
- 1/4 cup chopped parsley
- 3/4 teaspoon dried thyme, crumbled
- 1 1/2teaspoon crumbled dried sage
- 1 tsp nutmeg
- 1/2 teaspoon cayenne
- 1 tsp each Salt & pepper
- 1 -2 litres Canola oil for deep-frying
- Pre-heat deep fryer or pot of oil to 375 degrees F.
- Prepare three stage breading station by blending the flour, pepper and salt in one bowl, the eggs in another, and the panko bread crumbs in a third.
- In a large bowl combine well the sausage, parsley, thyme, sage, nutmeg, cayenne salt & pepper.
- Take a tennis ball sized hand full of meat and flatten out into a patty. Dredge egg in flour and place in centre of patty. Shape meat mixture around egg until completely sealed in.
- Briefly roll the sausage-coated eggs in the flour, shaking off excess.
- Working 2 or three at a time, depending on size of deep fryer, dip floured sausage in beaten raw eggs. Allow excess to drip off, then roll gently in the bread crumbs. For extra thick coating, return to egg wash, and repeat breading step.
- With eggs coated, lower carefully into fryer. Watch for displacement and bubble up. Cook, turning occasionally, for ten minutes.
- Transfer eggs to paper towels and allow to drain. Alternately you can bake your eggs in a 375 degree F oven for 30 minutes.
Scotch Eggs are traditionally served cold. Cut into quarters and present with ketchup mustard, or plain.
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