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Scotch eggs
Old fashioned favourite |
Scotch eggs are the ultimate picnic food, easily transported and tasty – especially if they're home-made.
They are simply hard-boiled eggs with a sausagemeat and breadcrumb casing. Therefore, if you make them with fresh free-range eggs and the best quality sausagemeat, finally frying them in a good clean vegetable oil, they’ll taste divine!
If you haven’t the time to make your own Scotch eggs, but would like to take some really first-class ones on your picnic, then I suggest you buy some reassuringly old-fashioned ones from the Handmade Scotch Egg company.
However, it’s not as easy as you might think! They offer so many fabulous varieties, that, if you’re like me, you’ll find it very difficult to make up your mind which to choose. Each one is a good 3 inches in diameter and a meal in itself with some salad.
With great names, such as Morgan, Aztec, Leon, and Just William, half a dozen or more of these eggy characters can be delivered to your door by ordering from the Handmade Scotch Egg company.
By the way, like many things on this site (but not all) I get no reward at the moment for my recommendations. I recommend these because I really like them and hope they might give me a free one now and again! So, if you order, do me a favour, and tell them you were sent by The Picnic Site. Thanks!
If you want to have a go and make some yourself, then this is a simple Scotch egg recipe:
5 medium, free-range, eggs
225 good quality sausagemeat
2 tablespoons of fresh herbs (i.e. a mix of parsley, chives, thyme)
2 tablespoons of plain flour,
75 g of white breadcrumbs
salt and pepper
oil for frying
Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 10 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk.
Beat the fifth egg in a shallow plate and leave aside. Put the flour in another shallow plate with a good seasoning of salt and pepper. Put the breadcrumbs in another.
Mix the herbs into the sausagemeat and divide into 4 portions. Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausagement around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs.
Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds.
Fry the coated eggs for about 8 minutes, turning them until they are brown all over and the sausagemeat is cooked. Drain quickly on kitchen paper and leave to cool.
When the Scotch eggs are completely cold you can keep them in the fridge until you’re ready to transport them.
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