I love scotch eggs. They bring back fond memories of my childhood at mate’s birthdays, motorway service stations and pub gardens in the summer. But it’s a very un-cool food to admit to liking. It is deep fried and not that healthy for you. But as a treat food you can’t beat them, and with the English summer here or around the corner it’s the ideal picnic snack or cricket tea filler.
What is it ? and who first made them ? well………………
With my usual detective hat on, my work is complete and my results are :
A scotch egg is simple. A hard-boiled egg with a sausage meat casing covered in breadcrumbs and deep fried.
History. Well it does have a nice little story behind it. Once upon a time at Fortnum and Mason in Picadilly, London they made the first scotch egg to sell in the amazing food hall they have there. For all the record books that was back in 1738.
There are a couple of different ways to make them some people use quail eggs, duck, goose or even an ostrich egg has been used. So get yourself an egg and make a scotch egg.
- Five free range eggs
- A pack Panko bread crumbs, the best crumbs to use, trust me.
- One egg for coating
- Sausage meat about 1kg
- Smoked bacon bits 200g
- Salt and pepper
Take a pan of salted cold water and place the eggs in. Bring to a boil, then simmer for 9 minutes.
Get the oil on, use a deep fat fryer and heat to 180.C
Peel the eggs under cold running water.
Flour the eggs, you do this so that the sausage meat does not stick to the egg.
Wash the egg with the egg wash.
Rub on the panko bread crumbs, make sure you cover all of the egg. This is what gives the egg the crunch.
Place into the oil, and cook for 9-10 minutes at 180.C
Take out, let them cool down and enjoy with salad cream or bbq sauce.
Panko bread crumbs are available in any good Chinese supermarket. If you can’t find them pulse stale bread in the food mixer for a good homemade style crumb.
Charlie the Butcher.