I positively love eggs. They are incredibly versatile and feature in so many dishes, I find it hard to conceive of someone who wouldn’t (boo) or couldn’t (serious boo) eat them. There is an “egg man” who sets up a stall in a car park near us every Saturday. He sells just potatoes, onions and gorgeous fresh eggs. All local, all fresh. So fresh they still bear the hallmarks of their origin, if you know what I mean! We started buying his eggs every week and at 30 for £3, there is not a supermarket in the land that can beat the value. Unless I have a heavy baking week planned, I usually dish a few out to my mum and/or sister. But generally there are plenty in our house in case eggy inspiration strikes.
Coincidentally, a while ago my husband came home with a half a pig. Sounds odd, but it’s true. He rang me to say he’d got an amazing pork deal from the Butcher of Brogdale and had the best part of half a pig, butchered and prepared for less than £100. Right place at the right time kind of a deal. “Okaaaay” I said, “if you think it’s a good deal”. Well, when I saw him walk up the path with three white sacks full of meat, I knew he’d done good! Approximately 40 pork chops, 18 finest sausages, as well as various joints, belly sections, ribs and steaks. Post storage panic, I was hugely excited. And rightly so because all of it was delicious. I can’t recommend this butchers highly enough.
I digress slightly, back to the scotch eggs. One Saturday afternoon – post egg man visit – I decided to make some scotch eggs using the Brogdale sausage meat. And they were incredible, even if I do say so myself. Hands down a million times better than any shop bought one. Especially warm!
- 5 fresh medium sized eggs
- 350g quality sausage meat
- 2 tablespoons plain flour
- 150g breadcrumbs
- 1 litre vegetable oil
- Boil 4 eggs in water for 6-7 minutes, drain and set aside to cool slightly.
- Prepare three separate bowls: one with the flour; one with a beaten egg; one with the breadcrumbs.
- Peel the eggs and carefully wrap each egg in the sausage meat. You want to seal the egg totally, don’t leave any egg exposed and aim for approximately 5mm depth on the sausage meat.
- Roll your egg in the flour and carefully shake off the excess. Next dip it in the egg, making sure it is totally covered. And then roll it in the breadcrumbs. Place gently to one side and repeat for each egg.
- In lieu of a deep fat fryer, use a deep, medium sized, heavy based saucepan. Half fill it with oil and heat. You can test if it is hot enough by putting in a crumb or two. If they bubble immediately it is hot enough.
- Very carefully – using a slotted spoon – place two of the prepared eggs into the hot oil. They will need to fry for approximately 8 minutes until golden brown. Keep moving them around with the slotted spoon to ensure even cooking.
- Once ready, carefully remove and set aside onto kitchen paper to remove the excess oil, while you cook the other two eggs.
Ta-da! They are done. The vultures circled and the first batch literally lasted minutes, as did the next. I can’t wait to cook these up for summer picnics, as they appear to be a massive crowd pleaser. Let me know what you think…