There aren’t many things in life I’ll openly admit to being quite good at. As Kate pointed out this week, we (as in All Wimmin) are not very good at embracing our awesomenosity. However, I am rather handy in the kitchen.
By rather handy, I mean I have about five dishes I’m really amazing at, 10 or so I can make proficiently and I’ve never poisoned anyone. Just call me Nigella Pascale.
Anyhoo, my Scotch eggs are legendary. Not least because people (wrongly) assume they’d be really tricky to get right. Plus, as disgusting as a meat-coated, deep-fried egg sounds, who doesn’t love a Scotch egg?
Here’s my recipe, which is actually shamelessly stolen from the Canteen cookbook (which is, FYI, one of my favourites). As long as you follow the timings and proportions to the letter, you’ll get a crispy, meaty Scotch egg with a slightly runny yolk – the hallmark of a PRO egg.
I like to make them before parties, or give them to people as gifts, and they always look far more impressive than they actually are.
A word of caution though, if your kitchen is anywhere near the living room, make sure you allow at least 24 hours before entertaining anyone. That’s how long it takes me to get rid of the smell of hydrogenated fat.
ALSO, this involves hot oil. Please don’t burn yourself or anything else down in the pursuit of the perfect Scotch egg. I’ll send you some instead. IT’S JUST NOT WORTH IT.
Ingredients7 medium eggs 500g pork sausage meat Big pinch each of ground allspice, mace and white pepper 10 fresh sage leaves, finely chopped Worcestershire sauce (I forgot this last time, and they were marginally less legendary than normal). Plain white flour 1 egg, beaten with same quantity of milk About 200g dried white breadcrumbs Sunflower oil
MethodBoil water in a big pan and cook 6 free-range eggs for 7 minutes – stick to these times EXACTLY.
Drain, immerse in cold water, then peel when cool.
Combine sausage meat, spices and sage with a few splashes of Worcestershire sauce and the remaining egg.
Divide into six portions, and flatten one portion in your hand.
Coat one cooked egg in flour, then wrap the meat around it, moulding it into a nice egg shape. If the meat keeps sticking, wetting your hands with cold water helps. Make sure there are no holes in the wrapping.
Repeat with other eggs and portions of meat.
You are now ready to set up your dipping station:
Coat your meaty egg ball (ha!) in flour, then dip into beaten egg and roll in breadcrumbs to coat evenly.
Heat a deep pan one-third full of sunflower oil to 160 degrees. I have no idea how to do this. I heat the oil for a bit and then drop a breadcrumb in. If it starts bubbling and rises to the top straight away, I know we’re good to go. Remember what I said about being EXACT and SCIENTFITIC?
Also, I deviate from the recipe here and use a smallish pan so that the oil is deep enough to submerge at least one egg, so I'm not forced to bulk-buy vats of sunflower oil.
Deep-fry the Scotch eggs for about 6 minutes or until the coating is golden brown and crisp. Drain on kitchen paper and allow to cool slightly for 5-10 minutes before cutting into wedges.
OR, If you’re waiting for the chip fat smell to go away before you invite people over, I sometimes pop them in a hot oven for 10 minutes before serving to reheat and crisp them up a bit.
I'm thinking about trying some variations on the basic scotch egg recipe in the new year. Any suggestions or requests. Is a deep-fried stilton scotch egg going to be disgusting, or amazing?
Hit me up below or on Twitter @rebecca_hol. Also, DON'T BURN YOUR HOUSE DOWN!