Here comes quick like “Harry Kane” directly from England the next recipe; the delicious Scotch eggs. I know that a lot of you would think of fish & chips, but there are lots of other typical English recipes out there. For example Shepherd’s pie, Yorkshire pudding and Black pudding (doesn’t belong to sweets) just to mention a few. Almost all sound something else what they really are. Heheheh.
So, I decided for Scotch eggs. They are a classic picnic food. It wasn’t so easy to make them. But, with a little patience and determination, I successfully managed it.
And what are Scotch eggs? Basically, they are boiled eggs wrapped in a layer of sausage meat. Then coated in crispy breadcrumbs and at the end deep-fried or baked. There are pluses and minuses; baking takes longer, but frying “loves” a lot of oil. I made the deep-fried version. Why? It’s quicker than baking and the crust gets nice and crunchy.
There are also some downsides; it leaves a mess in the kitchen and frying means oil and fat. But, yes there is a but, they are worth every oil splash, breadcrumb on the floor and besides all, you make them only once a year.
Ingredients for four Scotch eggs:
- 6 eggs (M)
- 300g sausage meat
- 1 apple
- 3 tsp smoked paprika powder
- 3-4 Tbsp flour
- 10 Tbsp breadcrumbs (or more if needed)
- 1 liter vegetable oil (you will need a little less)
- salt
This recipe recalls quite some organisation. First, put four eggs to cook. Always cover them half with cold water and then bring to boil. Like that you will prevent the eggs from cracking. For the soft-boiled egg cook for 4 minutes.
In the meantime, prepare the meat mixture. In a bowl, crumble the sausage meat, add one grated apple (I also peeled it) and smoked paprika. Sprinkle with a little salt and mix to combine well all the ingredients. The best method is using your hands.
Furthermore, prepare a large frying pan (filled with 4 cm of oil) and three plates. One for flour, one for 2 eggs (beaten) and one for breadcrumbs.
Once the 4 eggs are cooked, discard the hot water and cover them with cold water. Gently tap each egg, just enough to slightly crack the shell and put them back in the water for one minute. The water will find the way under the shell and make peeling the eggs way easier.
Peel the eggs and start forming the Scotch eggs. I divided the meat into four parts (four eggs, four parts of meat). The next step requires patience. Take the meat in your hand. Form a ball and then press it to form a 5mm thin patty. A thin layer of meat will reduce the chance of raw meat after frying. Keep the patty in your palm, place the egg on it and gently wrap the meat around it. Be careful not to break the egg. Repeat the same step with the remaining eggs.
Turn on the stove, in order to heat the oil. It will take some time, long enough to coat the Scotch eggs. This is a three-step process. Start with coating the meat with flour, then with beaten egg and finish with breadcrumbs. Press gently between your hands to make the breadcrumbs stick all around the surface.
After you have repeated the same procedure with all the eggs, check the oil temperature. Simply put a toothpick in it. If you see small bubbles around it, the oil is hot enough for frying. Carefully place the Scotch eggs in the pan and deep-fry for 5-6 minutes on each side.
I recommend serving them right after frying, when still hot. Before that put them on some paper towels to absorb the oil. Scotch eggs are also amazing for picnics or a great snack for a football match. Enjoy them with some vegetables, pickled onions or cottage cheese.
Enjoy your meal!
P.S.: Are you hungry? We are almost halfway through the FOODball journey. By now I “fed” you with salad, quinoa, pizza, currywurst, potatoes, steak, meatballs, and mango cream.
PS
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