victoriachloe

So time for the ultimate picnic treat now; The classic, and always humble, Scotch Egg! My husband LOVES scotch eggs; he literally has to buy one whenever he see’s one. There’s no stopping him. It can make shopping trips a little tricky. He certainly doesn’t need an excuse.  Which is why we thought we’d have a bash at making our own! 

In my mind a scotch egg is made up of 2 parts; the egg & the scotch. For what I like to call the ‘scotch’ put 500g of Pork mince into your blender. Add a good helping of salt flakes & coarsely ground black pepper. Now in addition to the basic seasoning you can add pretty much anything that takes your fancy. I used a little finely chopped sage, some Dried Chilli flakes, a little Cayenne Pepper & a good grating of Parmesan. We like a lot of heat & spice in our house but you can use any herbs or spices that you like to flavour your scotch. You can even add other meats to the mix or even black pudding to add a different flavour. 

Once the scotch is blended until very smooth remove from the blender & lay out on grease proof paper. Ideally you want to do this as evenly as possible because you’ll be wrapping this round your cooked eggs. Pre-heat your oven to 180•c.

Gently place your 4 (medium) eggs into boiling water & cook for 4.5 minutes. This cooking time is based on having slightly runny yolks in the finished article so cook for a few minutes longer if you want a sturdier yolk. Remove the eggs from the pan gently & plunge into ice cold water.  

This next bit takes patience so don’t rush in. The main thing to remember here is to Be Gentle! Peel your eggs & place onto your meat. Fold the meat around each egg & seal. There is no secret to this other than being careful. Ben wrapped his eggs in the air, whereas I chose to roll them on the work surface. Whatever comes naturally!

Next stage is to blitz up some breadcrumbs in the blender, use some stale bread if you have some available. Coat each meated egg in an even layer of egg white then roll in the breadcrumbs until covered. 

Fry the eggs for 5 minutes, or until going crispy & golden, ensuring the entire outside is cooked. Bake in the oven for another 5-10 minutes. Definitely cook for the minimum times if you want a runny yolk, like I do! 

Served hot straight from the oven these were an absolute delight to cut into, with their runny yolk & spiced meat. They were also very filling! I went for a 2nd one (eyes bigger than belly) & was defeated after my 1st bite. However you could spread this amount of meat out further & wrap up to 6 eggs. But to me that makes the meat:egg ratio all wrong! They were also fabulous the next day, having been sitting in the fridge allowing for the flavours to really get cosy with each other. All in all, very yummy & the excitement on Ben’s face - priceless! View Larger

So time for the ultimate picnic treat now; The classic, and always humble, Scotch Egg! My husband LOVES scotch eggs; he literally has to buy one whenever he see’s one. There’s no stopping him. It can make shopping trips a little tricky. He certainly doesn’t need an excuse. Which is why we thought we’d have a bash at making our own!

In my mind a scotch egg is made up of 2 parts; the egg & the scotch. For what I like to call the ‘scotch’ put 500g of Pork mince into your blender. Add a good helping of salt flakes & coarsely ground black pepper. Now in addition to the basic seasoning you can add pretty much anything that takes your fancy. I used a little finely chopped sage, some Dried Chilli flakes, a little Cayenne Pepper & a good grating of Parmesan. We like a lot of heat & spice in our house but you can use any herbs or spices that you like to flavour your scotch. You can even add other meats to the mix or even black pudding to add a different flavour.

Once the scotch is blended until very smooth remove from the blender & lay out on grease proof paper. Ideally you want to do this as evenly as possible because you’ll be wrapping this round your cooked eggs. Pre-heat your oven to 180•c.

Gently place your 4 (medium) eggs into boiling water & cook for 4.5 minutes. This cooking time is based on having slightly runny yolks in the finished article so cook for a few minutes longer if you want a sturdier yolk. Remove the eggs from the pan gently & plunge into ice cold water.

This next bit takes patience so don’t rush in. The main thing to remember here is to Be Gentle! Peel your eggs & place onto your meat. Fold the meat around each egg & seal. There is no secret to this other than being careful. Ben wrapped his eggs in the air, whereas I chose to roll them on the work surface. Whatever comes naturally!

Next stage is to blitz up some breadcrumbs in the blender, use some stale bread if you have some available. Coat each meated egg in an even layer of egg white then roll in the breadcrumbs until covered.

Fry the eggs for 5 minutes, or until going crispy & golden, ensuring the entire outside is cooked. Bake in the oven for another 5-10 minutes. Definitely cook for the minimum times if you want a runny yolk, like I do!

Served hot straight from the oven these were an absolute delight to cut into, with their runny yolk & spiced meat. They were also very filling! I went for a 2nd one (eyes bigger than belly) & was defeated after my 1st bite. However you could spread this amount of meat out further & wrap up to 6 eggs. But to me that makes the meat:egg ratio all wrong! They were also fabulous the next day, having been sitting in the fridge allowing for the flavours to really get cosy with each other. All in all, very yummy & the excitement on Ben’s face - priceless!



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