Updated: May 1, 2020
As a teenager growing up in a small country town in England scotch eggs use to me a real snack staple of mine. Especially as I could get my hand on some beautiful freshly made, hand rolled scotched eggs. So I have defiantly tried to recreate the nostalgia, when creating this recipe.
5 large free-range eggs
1 saucepan of boiling water
Pinch of salt
500g pork mince
2tbsp wholegrain mustard
2tsp mild or hot German mustard
2tsp fennel seeds (lightly crushed)
2tbsp fresh fennel fronds (if you have a whole fennel you can use the fronds from the top)
Salt and pepper (be generous with the seasoning)
Chapter Three (pané)
1 beaten egg
40g rice flour (plain flour is also fine)
50g panko breadcrumbs (or GF breadcrumbs to make the whole dish GF)
1 litre of either vegetable, canola or sunflower oil for frying the eggs
Making of the story
Place your 5 eggs into the already boiling (bubbling like crazy) water and boil as per the times below, depending on how you want the yolks in the finished Scotch eggs to turn out. Remember, you'll be cooking the eggs again so you do want them a little under done at this stage.
4 minutes - yolks still a bit runny
4.5 minutes - yolks looking like in my video
6 minutes - yolks fully hard boiled
Add all the ingredients from Chapter Two into a large bowl. Give everything a really good mix, working the mixture a little like a dough. You really want to work the fat and make sure everything is really well incorporated. The mixture should start to become a little sticky and begin to look more like pâté than mince.
Once the eggs are done, run them under cold water straight away to stop the cooking process. To peel, tap the egg gently on the sink or bench top then roll it so that the shell begins to crack. Once peeled, rinse under cold water and set to one side.
Put each ingredient from Chapter Three into separate bowls and create a production line in the following order: boiled eggs, pork mixture, flour, beaten egg and breadcrumbs. This method of crumbing is called pané.
Start by getting 100g of the pork mixture in the palm of your hand and flatten out until nice and even and about 1cm thick. Place a boiled egg in the centre of your patty and carefully wrap the egg up to create a nice, round ball shape. Repeat this with all your eggs.
Now for the pané. Place the meat-wrapped egg into the flour, giving it a nice even coating. Do the same with the egg mixture, shaking off any excess egg. Lastly, roll the scotch egg in the breadcrumbs, making sure its beautifully coated and you don’t have any bald patches.
Top tip: try and roll using one hand only and keep your other hand clean, this is helpful if you need to top up your flour or breadcrumbs or for doing anything else without coating the kitchen in a sticky mess. I speak from experience ;)
Pour your choice of oil from Chapter Four into a high-sided frying pan or heavy-bottomed saucepan. (If you have a deep fryer, well then you’re living the dream). Turn the heat onto high to get the oil up to temperature. Test the oil by adding a few breadcrumbs into the pan. The oil around the breadcrumbs should immediately start bubbling with lots of small bubbles. If it doesn't bubble, the oil is too cold, and if it sets off big, vigorous bubbles, it's too hot.
Carefully place your Scotch eggs into the oil, noting that the oil should come about halfway up the eggs. Turn the heat down to medium and cook for 3 minutes on each side or until evenly golden on both sides. (You might have to cook them in batches if it’s too tight in your pan.)
Remove eggs using a slotted spoon and drain off excess oil before placing the eggs onto some paper towel to absorb any remaining oil.
This recipe is super easy to multiply if you have friends coming over for a beer at the weekend or even as a little treat into the kids lunch boxes. The Scotch eggs will last up to a week in the fridge so I recommend making a big batch.
Serve them with some salad and coleslaw for a lovely, light summer dinner.
Written with love