This morning I thought it was time for a scotch egg.
Over the years I have worked very hard in designing a high flavour , lower calorie scotch egg the size of a large hand grenade.
I’m feeling rather altruistic today so I shall share my recipe.
Lean pork mince ( enough to cover four large organic eggs which have been boiled for four minutes)
A bulb of garlic roasted
Dry herbs
Paprika 2 tea spoons
2 eggs beaten
1 large packet of Panko* breadcrumbs
When the garlic cloves are still warm, squeeze out the insides which have the consistency of a paste and mix it with the pork mince, dry herbs, onion salt , pepper and paprika
Don’t add onions if tempted as they make the scotch egg wet and breaks the pork ring.
Shell the eggs and wrap each one in the mince. Be generous and make sure the scotch egg is large , the size slightly bigger than a tennis ball.
Roll the scotch egg in the egg then press handfuls of the panko breadcrumbs into the meat.
Repeat the process and place of greased oven tray.
Roast at 200 degrees , until the egg is golden and Crispy
Serve one egg per meal with an apple salad coleslaw or low fat creme fraîche as the pork is a little dry
Enjoy!
My four eggs will make four meals......
No real news today . I have my second covid vaccine appointment for next week.
Alfred Hitchcock lecture tonight on zoom
* Panko are made from a crustless white bread that is processed into flakes and then dried. ... These breadcrumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Panko produces lighter and crunchier tasting fried food
That looks amazing...I must go and get something to eat. There's nothing here to compete with that, unfortunately. There may be some home-made pilau rice and bolognaise sauce in the freezer. Strange mixture, but quick!
ReplyDeleteThe panko gives the impression of being deep fried as they are very crunchy
DeleteOnly 4 minutes for the eggs is very quick. I do 6 mins. Then once the egg is covered in the sausage meat it is all in the frying pan, no crumbs, and no boiling. Family recipes differ. Interesting. No garlic in mine either. xx
ReplyDeleteThe difference is that mine are low fat and therefore are roasted rather than fried
DeleteThe garlic gives more taste to low fat pork mince
Ah yes, get it. Traditionally always fried.
DeleteBTW Eggs are the same size whether organic or otherwise
DeleteAlways use large organic eggs or free range they taste better
DeleteI only buy eggs from the farm gate here. Mostly I fry my favourite sausages and eat with my boiled egg, quick Scotch egg for me. My mum's were best. I can't eat shop ones.
DeleteWaitrose do nice ones
DeleteSulphurous overkill. Those new undercrackers won't last long x
ReplyDeleteLol
DeleteWhat a flavorful and delightful meal and even better to have 4 meals from one time in the kitchen!!
ReplyDeleteI suppose the eggs continue to cook in the oven or frying pan so they're not fully cooked when wrapped in the meat and crumbs (or no crumbs).
We often use Panko breadcrumbs.
Hugs!
Try cooking them for less makes them impossible to peel
DeleteThis always sounds so wonderful.
ReplyDeleteI will be trying your recipe soon. Photos to follow.
cheers
Use full fat mince for extra taste xx
DeleteI love Scotch eggs!
ReplyDeleteGet in the queue baby x
DeleteThat does look good
ReplyDeleteI’ve tried it with spicy turkey burgers from Sainsbury’s ...they are bloody lovely too
DeleteHave you tried a haggis Scotch egg?
ReplyDeleteI like the wee quail eggs for Scotch eggs, fiddly but good.
I have indeed , not a huge fan
DeleteI have also tried
Venison 7/10
Black pudding 9/10
Chorizo and pork 9/10
i always bake my scotch eggs as well. i find that the fried ones never seem to have as much flavor. as they bake, the pork juices form part of the crust on the bottom which adds a lot of flavor. that doesn't happen when you fry them. scotch eggs are not very common here so people love it when i serve them. instead of pork mince i use a pork sausage which also gives them added flavor.
ReplyDeleteAbsolutely .......sausage meat is the best
DeleteYour scotch egg looks delicious. Pork, egg and garlic is a tasty combination. Panko crunchy exterior adds to the goodness. I will try this, over the weekend. Thank you John.
ReplyDeleteI sometimes add a stock cube too to boost flavour
DeleteOh is that what Panko breadcrumbs are - I wondered what the difference was as I've always used home made dried crumbs.
ReplyDeletePanko are best x
DeletePanko are great to roll your fish in before pan frying or baking.
DeleteI'll pass on the recipe, but I do love panko breadcrumbs.
ReplyDeleteTry the falafel version
DeleteOoh lovely! I like the idea of a low calorie, roasted version, sounds even better with garlic. No picnic is ever complete without scotch eggs!
ReplyDeleteNever had a scotch egg. In fact, past postings on your blog is the only time I've heard of them. I'm curious to see if I can make one, so going to try. Wish me luck, as I've not had many success in trying new recipes.
ReplyDeleteI should try those
ReplyDeleteI've never had a Scotch Egg but they do sound good! Interesting visual appeal as well.
ReplyDeleteI used to eat scotch eggs regularly or a sausage roll from the butchers shop-I recall they were quite a weight x
ReplyDeleteOh, my that sounds just wonderful. If you don't mind, what are the herbs?
ReplyDeleteWe make Scotch eggs from time to time and our recipe is pretty close to yours. They only thing different is that I boiled my eggs longer which leaves the yolks very over done. I will try it next time by reducing the time.
ReplyDeleteIt sounds lovely! I have coleslaw in my fridge right now, just need the egg part
ReplyDeleteGreat recipe, thanks. I'll gather the ingredients and try it next week. I might try it as a surprise for the grandchildren. At 3 and 5 they have never experienced a Scotch egg and it's time they did!
ReplyDeleteWe are hard core meatloaf fans here, not just the musician but the meal! Might give this a go. Thanks! <3
ReplyDeleteLove a scotch egg and yours sound delicious! The roasted garlic is a great addition.
ReplyDeleteI've never had Scotch egg, in fact wasn't sure what they consisted of. For some reason I was wondering how the heck you'd get raw eggs wrapped without having a huge mess in hand. And on the counter. And the floor. It took a few readings to realize that the pork mix is wrapped around precooked eggs. Yes, the coffee is not working much today.
ReplyDeleteAnd now for a couple of questions -
pork mince = plain pork with no spices or herbs - what we call ground pork in the US?
onion salt & pepper = use however much or little you like?
dry herbs = is this a premix you have available, or is it use whatever herbs you'd like to use?
can they be frozen and reheated in microwave?
I may give this a try, I have eggs needing used, and the rest is in the pantry or freezer.
I bet they would be dead tasty with a dry coating of paxo stuffing
ReplyDeleteFrom the U.S., here. It's been years since I had a scotch egg and I no longer eat red meat but everytime you write about them or show a picture of them I just drool!
ReplyDelete