Crowd Funding 14/60 Scotch Eggs for Alwyn & Vidya

2015-01-05
CF 14 of 60 scotch eggsCF 14 of 60 scotch eggs2CF 14 of 60 scotch eggs4CF 14 of 60 scotch eggs6CF 14 of 60 scotch eggs9CF 14 of 60 scotch eggs3CF 14 of 60 scotch eggs5CF 14 of 60 scotch eggs7CF 14 of 60 scotch eggs8
  • Yield : 4
  • Servings : 4 or 8
  • Prep Time : 15m
  • Cook Time : 8m
  • Ready In : 23m

Ingredients

4 large eggs hard boiled and shelled

400g sausage mince (meat of your choice)

3 slices of white bread or bread crumbs

1 medium onion finely chopped (optional)

few sprigs of parsley and thyme – leaves only (about 2 teaspoons)

salt and pepper for seasoning

chutney or sauce for topping (optional)

oil for deep frying

Method

Firstly, boil the eggs for roughly 6 minutes. Once cooled down shell it and put aside. Crumb the white bread with the fresh herbs. Season it with salt and pepper and put aside. Add chopped onion (optional) to the sausage mince and mix then divide the mince into 4 portions. Have a sauce pan with cooking oil ready for deep frying. Cup each portion into the palm of your hand placing the whole egg into the centre of the mince mixer. Then fold the mince over the egg to close it and roll it into your hand gently to ensure the egg is sealed inside the mince well. Now place it into the breadcrumb mixture and roll to coat from all side fully and put aside. Apply the same procedure to the remaining eggs.  By now the oil should be ready for deep frying.

Place as many eggs as your pot will allow it (mine was done in 2 batches) and cook till golden brown. This should take roughly 8 minutes for sausage meat coating of 100g per egg and less time if the coating is less than specified in this recipe. Roll the eggs around during cooking to ensure even cooking and browning. Serve each egg cut into half per person as a main dish with salad or half an egg per person as an entree/starter.  100g of mince per egg is quite filling when accompanied with salad and topped with chutney or relish it really turns into a decent meal.

Variations and My Story

I prefer using fresh bread that is over a few days old and turning it into breadcrumbs in my machine. Remove the ends of bread for best result I used white bread but you could choose another variety. Used bought bread crumbs for alternative. When coating the mince with crumbs be certain to press the crumbs firmly into the mince for it to stay holding when frying. Use dried herbs instead of fresh and use less mince for a thin coating of meat around the egg but the meat may not coat and hold onto the egg firmly. Use smaller eggs and less meat when serving it as picnic food or party platters. Topped with sambal, chutney or relish as desired and decorate the tops as you please. I learned this in the UK when I first married Stephen in the 70′s. Made for Vidya & Alwyn, hoping you enjoy making them.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • beef-oyester-musrooms-and-capers-in-cream-sauce5

    BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • lamb-shanks-with-rosemary-mint-and-semolina

    LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • beef-rump-and-mushrooms-in-whole-spices1

    BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • pasta-bowl-3

    BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • Rosemary n Lamb cockatail burgers4

    ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment