This all-time British favorite is a classic for summer picnics so with the non-existent British summer time in full swing, I thought I should try and brighten up the week… The Scotch Egg needs no introduction, and everyone has their favorite type. I like my egg runny, and outside perfectly crispy but you can make these to your liking. I tried to twist the classic by adding Chorizo to the usual Pork Sausage meat, and think it makes these even better, but again – taste to your desire!
In terms of preparation you have to be careful as the lack of fat can mean the meat can dry out, so it’s best eaten quite rare.
Today’s marinated in Apple Cider Vinegar, Red Wine, Oregano Flakes & Dried Chilli Flakes to keep it a little tastier and moist. Ostrich has a very distinctive gamey flavour so you don’t need too much flavouring.
A few minutes in a very hot griddle and voila!
- 8 best quality free range eggs you can find (it makes the eggs brighter and more delicious!)
- 600g of best quality Pork Sausage Meat and Chorizo Meat (I just peeled off the outer skin and squeezed out the meat and mixed them together in a nutribullet)
- A large handful of different herbs depending on your tastes, e.g. Tarragon, Oregano, Saffron, Mixed Herbs, Chipotle, Sage.
- 2 Tspn Squeezy Garlic / Crushed Garlic
- 2 Tspn English Mustard
- Pinch of Nutmeg
- Salt & Pepper
- 1 egg (whisked)
- Plain flour (for dusting)
- Panko Breadcrumbs
- Groundnut / Vegetable Oil (plus some Dried Chipotle Chile Seeds and Mayonnaise for Dipping)
- Soft boil the eggs – 5 minutes in already boiling water, then put them straight into cold water, peel and leave to one side.
- Mix up your sausage and chorizo mince in a bowl with the herbs, garlic, and mustard. I mixed mine together in a nutribullet as the Chorizo is always slightly harder. Season well then divide into 8 balls.
- Put a whisked egg into one bowl, flour into another, and the breadcrumbs into another to begin your production line!
- Lay a big piece of cling film onto the work surface and dust on some flour. Put one ball of mince on the cling film, then put another layer of cling film on top. Roll out the meat through the cling film into a flatter round shape that could fit around one egg.
Peel off the top cling film layer and pop an egg on your flat mixture. Wrap the meat around the egg, using the cling film to make it all smooth. Make sure the egg is fully covered.Do the same for all your eggs.
- Next, dip your ball into the beaten egg bowl and cover, followed by the flour, and the breadcrumbs and put to one side. Repeat until all eggs are covered and ready to go!
- Fill a big sauce pan with oil and begin to heat. Add the eggs until they sizzle, slowly turning crisp and brown. Cook for 7-8 minutes then take out and drain on kitchen towel.
- Serve with Homemade Chipotle Mayonnaise / Aioli and Salad.
This recipe comes from PwPantry.com checkout her site for more great recipes
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