Saturday, 12 December 2009

O! For a Scotch Egg


God I love Scotch Eggs. I had forgotten how much until I rediscovered them at my amazingly food-fabulous local pub, The Bull and Last. http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/eating_out/giles_coren/article4935099.ece


Here they have them on the bar, as a snack, although they are big as your fist (if you're a girl with small-ish hands) and they have, somehow, contrived to make them so that the EGG IS RUNNY when you cut into it.


Anyway, it turns out that they are a sublime doddle to make in one's own kitchen. Have a go, it's very jolly. And you can make three, put them in the fridge, forget about them and then be thrilled the following lunchtime because you've got a Scotch Egg to eat.


Scotch egg


1 egg

another egg, beaten

2 sausages' worth of sausagemeat (as good quality as you can get your hands on, I used Cumberland)

some bread - a bit stale if possible, whizzed up in the food processor to make breadcrumbs - about one, 1.5 slices

flour

groundnut oil for frying


Preheat your oven to 180


1 Boil one egg for 9 minutes. Or for less, maybe 7 mins, if you are feeling brave and want to have a go at keeping the egg runny. Cool the egg in cold water and peel

2 Dry the egg off and roll it in seasoned flour

3 extract the top-end, high quality sausagemeat from your two sausages by scoring the sausage skin from top to bottom with a knife and peeling it away. mash it all together with your hand and then pat out in a circle about 1cm thick on a floured surface

4 place the egg in the middle of the sausage circle and then bring the sides up around and over it, bbeing extra careful if you've got a 7 minute egg not to squish it. smooth the sausagemeat around the egg until there are no gaps. This is very easy.

5 roll your ball of sausage and egg into the beaten egg and then roll it through the breadcrumbs, gently pressing as many crumbs into the surface of the egg as you can.

6 get your groundnut oil really smoking hot and then shallow fry the egg for about five or six minutes, until the breadcrumbs are a nice golden brown all over

7 transfer to a baking tray or sheet and bake in the oven for 20 minutes.

1 comment:

  1. Made this today and got top marks for it - even managed to not overcook the yolk. Thanks to you, yet again! x

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