Whenever we describe a scotch egg to our family and friends around the world, they look at back at us with their tongue out, drooling with sliver down one side of their mouth. Not too dissimilar to a dog with a bone. They ask "Why have I never had one of these?" And it's a pretty good question because they are so delicious when served right.
Scotch eggs are British delicacy that has lived on and thrived with many of these little balls of goodness been sold in butchers shops, farm shops and even supermarkets throughout the UK.
However, when you go to buy these scotch eggs, it seems to be a bit of lottery whether or not you get that yolky centre that can simply make or break a scotch egg! So making your own from scratch makes perfect sense.
When I make lots of Scotch eggs, I am happy to use the Weschenfelder Pork Pie seasoning mix. It makes an excellent filling for Scotch eggs and is full of flavour.
But it is possible to make any number of flavoured varieties. Curry is good, chilli is better, try a tablespoon of paprika or a few cloves of garlic, finely chopped. And of course, adding a little black pudding to the meat takes you to a whole new level!
- 6 eggs, boiled
- 350g minced pork shoulder
- 4 g salt (I use curing salt but ordinary non iodised will do)
- 1/4 teaspoon allspice
- 1 tablespoon chopped thyme
- 1/2 teaspoon ground pepper
- 1 dessert spoon of parsley
- 1 tsp dried sage
- ½ tsp grated nutmeg
- 1 - 2 eggs, beaten
- 120g breadcrumbs - but rusk gives a more golden, crunchy outer shell
- Sunflower oil for deep frying
1. Before you start the rest of the process, boil your eggs. Place 6 eggs in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to a medium simmer for 3.5 minutes. Make sure you use a timer here. 30 seconds too early and the eggs are uncooked, 30 seconds too late and you end up with a hard-boiled centre.
2. Place the eggs into a bowl of iced water, or run them under the tap until completely cold. This stops the eggs from developing a grey ring near the yolk.
(It goes without saying the eggs need to be shelled before layering up.)
3. Chop the parsley, sage, thyme finely ready for mixing with meat.
4. Put the meat in a bowl with the salt, pepper, chopped parsley, chopped sage, chopped thyme, allspice and nutmeg. Mix well with your hands until all the herbs and spices are thoroughly mixed in and pop it into the fridge to cool.
5. Divide the sausage meat into 6 equal sections. Weigh the meat on the scales if you would like your scotch eggs to be uniform.
6. Form each section into a round ball shape and mould it around the eggs.
7. Roll the covered eggs in the beaten egg and coat in the breadcrumbs. For an extra crispy shell, repeat the egg dip and roll once again in the breadcrumbs/rusk. Have all the Scotch eggs ready to cook before heating the oil.
8. Heat the oil until very hot. If using a deep fat fryer ensure it has reached 190°C. Carefully put the eggs in the oil and fry for 4 minutes, turning them as they cook so they brown evenly. Cook no more than 3 eggs at a time. If you don't have a deep fat fryer, simply shallow fry them for 8 to 10 minutes turning regularly.
9. Drain the cooked eggs on kitchen paper.
Weschenfelder Top Tip: Serve Hot with roasted tomatoes and chutney.