Best ever scotch eggs
Man do I love a good scotch egg! But it has to be a good one, a well made scotch is a beautiful combination of a runny yolk and perfectly seasoned pork mince. Homemade scotch eggs are far better than the crap imitations you get in the shops, rubbery and bland! I’ve yet to meet a person who hasn’t loved one of my homemade scotch eggs….
A little bit of research tells me scotch eggs were created at Fortnum and Mason in 1738 and have since been a British picnic and pub favourite, in fact you can judge a pubs gastronomy by the way they treat their scotch eggs.
After many years working in various pubs, I’ve nailed the perfect scotch egg.
So listen up….
- 500 grams pork mince
- 6 large hens eggs
- 2 shallots
- 1 apple
- ground coriander
- ground nutmeg
- ground mace
- panko bread crumbs
- eggs and flour for breading purposes
- First things first, boil those eggs (make sure the eggs are room temperature), big pan of water on the stove, super high heat, wait until it's boiling like crazy put your eggs in for exactly 6 minutes 20 seconds. Whilst boiling the eggs prepare a tub of cold water with ice in, once the time is up plunge the eggs into the tub of water to cool them down, peel the eggs and set aside for now.
- Now we need to make the pork mince tasty, finely dice a shallot and grate an eating apple, mix this into the pork mince add a pinch or all three spices and season generously with salt and pepper. I find it's always best to cook a tiny piece of meat to check for seasoning.
- Now weigh out the meat into roughly 80 gram balls, this should yield 6 scotch eggs from 500 grams of mince.
- Lay some cling film out on your bench and put the scotch egg meat onto the cling film and try to get it as flat as you can, pop an egg in the middle and mold the meat around the egg using the cling film to help.
- Next we bread the eggs, set up a little station one with egg wash, one with flour and one with bread crumbs. First dip the naked scotch egg into the flour, then the egg wash and then the bread crumbs. I like to double dip, so I add my scotch egg back into the egg wash then the bread crumbs so it has two layers of bread crumbs.
- If you have a fryer set that to 180.c or you can cook them in a pan with oil, it's a bit trickier to maintain temperature control but not impossible. Pop the scotch eggs into the hot oil for exactly 8 minutes and you'll have perfectly cooked meat around the outside with a warm yolk still!