Foodie, father and outdoor guy who spends much of his spare time finding food, cooking food and eating food!
Tuesday, 6 March 2012
HOMEMADE MINI SCOTCH EGGS
Believe me. Once you've made your own scotch eggs, you'll never buy a shop bought one again. I guarantee!
4 (free range) eggs
1kg pork sausage meat (or 10 sausages as I did)
Grating of Parmesan
4 slices of stale bread (crumbed)
2 eggs (whisked)
Start by browning off the bread crumbs ready for coating the scotch eggs.
Soft boil 4 eggs but so they are still a little gooey in the middle, 4-5mins should do it. Once boiled put them straight into cold water changing a couple of times to get the eggs nice and cold (this stops the york going dark around the edges)
De-shell the eggs and chop up mixing in the mayonnaise and grated Parmesan.
Split the sausage meat into portions roughly the size of half a sausage.Take one and flatten it out making sure there are no holes or tears and then dollop a tsp of the chopped egg into the middle.
Carefully pinch the edges of the sausage meat together and gently shape into a ball without squashing out the egg.Do the same to all.You should end up with between15 and 20.
Heat up some oil in a pan. You can either shallow or deep fry these. Take the first scotch egg and
roll it in to the flour, dip in the whisked egg, roll in the breadcrumbs and then pop into the hot oil.
Fry off all the scotch eggs, placing into a preheated oven at 160 degrees as they are done.
Cook until golden on the outside, turning regularly
Cook for 10-15 minutes or until the sausage meat is cooked through.