Scotch Egg

Scotch Eggs, a British classic is a delicious treat and not that complicated to make as it might seem. For perfect eggs, the most important thing to note is the precise timing of the cooking and frying so that the egg yolks remain soft and runny. Serve dem right away, or eat them cold as an ideal picknick snack.  

 

Ingredients
5 medium size eggs, approx 55 g each
350 g minced pork meat or beef
1 medium size onion
1 garlic clove
1 tsp mustard powder
1 grated zest of a lemon
1/2 tsp nutmeg
100 g plain white flour
100 g bread crumbs
1 bunch fresh thyme
 

salt and ground pepper
3 liter

Frying oil

 

Preparation

  1. Boil the eggs for exactly 7 minutes – if you cook them longer, the egg yolk will be hard and not runny.
    Pour cold water into the pan to shock them. Then gently tap them against the inner side of the pan to crack the shell – it will be easier to peel them later.

  2. Finely dice the onion and garlic and mix into the minded porc meat. Add the mustard powder, grated lemon zest and the nutmeg and combine well. Season with salt and pepper. I cut the meat mixture in a kitchen blender to have a finer farce.

  3. Prepare three bowls with flour, beaten egg and one with fine bread crumbs.

  4. Layout a piece of clingfilm on a surface. Then take a portion, about the size of an egg, of the meat farce and form a ball in your hands. Place it on the clingfilm and cover it with another piece of film. Then shape the ball into an even round patty with about 8 cm diameter. Remove the top film and place a peeled egg in the centre of the patty.
    Collect the corners of the lower clingfilm and lift it from the surface. The meat will start to shape around the egg. Now gently spread the meat farce around the egg until it is completely encased. Remove the film and shape the egg with your hands into the perfect shape. It is easier when your hands are slightly wet.
    Do the same with all eggs.

  5. Heat a deep fryer with the oil to exactly 180° C.

  6. Gently roll the meat-encased eggs first in the flour, then egg wash and lastly in the breadcrumbs. Make sure you cover the egg completely.

  7. Slowly lower the eggs into the fryer and fry for a maximum of 6 minutes. The eggs should be nicely browned.
    Place them on a kitchen paper to drain off any excess oil.

    Serve | The moment of truth comes when you gently cut the eggs lengthwise and see if the meat is well cooked but the egg yolks are still runny.