By: Culinary Frank
Description: Nonetheless, wherever the origin of Scotch Egg was, it is surely delicious and pretty darn addictive. I mean, c’mon, would you say no to a crispy, tasty meat cover and sexy gooey yolk of an egg? I know my foodie tummy would not haha.
Time to prepare the recipe: 20 minutes
Time to cook: 6 minutes
Duration: 26 minutes
My heart was pounding like a bongo drum, as I cut through the golden shell, into the white flesh. Bursting from the within is pure happiness.
“YES!!!” Could not hold back my thought, I screamed. My first attempt at gooey Scotch Egg was a big success.
That’s right everyone, today I am going to share with you my recipe for the British take on picnic food – the irresistible Scotch Egg.
As you may think that Scotch Egg origin has to be from Scotland (well at least I did), but surprise, surprise. It actually has so many stories about how this bad boy came to be known as England most beloved egg (besides from Easter Egg of course). The most popular theory is that it was created by the London Department store Fortnum & Mason in 1738, as a more high-end snack for the wealthy class during their travel. Some believed that Scotch Egg was brought back to England by the soldiers after they had been stationed in Northern India, and enjoyed a local dish – Nargisi Kofta. Another hypothesis, Scotch Egg originated in the Whitby area of Yorkshire in the late 19th century by an eatery named William J Scott & Son. Differently from the Scotch Egg we know – using forced meat to cover the egg, they used creamy fish paste then also crumbed and fried . It is actually sound interesting to me and I might give this recipe a try one day.
Nonetheless, wherever the origin of Scotch Egg was, it is surely delicious and pretty darn addictive. I mean, c’mon, would you say no to a crispy, tasty meat cover and sexy gooey yolk of an egg? I know my foodie tummy would not haha.
(Recipe video below)
Serving 3 people
|Prep time||Cook time|
|20 mins||6 mins|
|Minced garlic||1 tbsp|
Breadcrumb (Panko), all purpose flour and egg wash for coating
1. Chop the parsley finely, then add to minced pork together with mustard, nutmeg powder and minced garlic. Season with salt and pepper. Mix everything together then cover with a plastic wrap then set aside.
2. The egg must be at room temperature, so you can take them out of the fridge the night before. Place a pot over high heat, add enough water just to cover half of the eggs, bring it to the boil, then gently place the eggs into the pot. Please do not drop the eggs in, this may crack the shell. cover the pot and let it cook for 5 minutes for runny, gooey yolks.
3. When time’s up, place the eggs into a prepared ice water, to stop the cooking and cool them down immediately.
4. Peel the eggs, lightly dry them with paper tower, this will help the meat stick easier.
5. You can use your hand to wrap the meat mixture around the eggs or you can use this method. Cut a cling film, place just enough meat to cover the egg. Cut another cling film and place on top of the meat, press it down evenly, nice a flat. Remove the top cling film, place in you egg, then lift up the underneath cling film to fold the meat to cover the egg, Make sure it cover the whole egg nicely.
6. Prep up your crumb station. 1 plate for flour, 1 for egg wash and 1 for breadcrumb. Using the 2 hands method- one wet, one dry to coat the crumb around the egg. So the egg go into the flour first, then the egg wash and the breadcrumb.
7. While coating the egg you can heat up some oil. You want the oil to reach around 160*C, so by the time the breadcrumb outside is nice and golden, the meat is cooked. This will take around 6-7 mins. You can check the oil by dropping some breadcrumb into it, if the crumb turn brown too fast then the oil is too hot, reduce the heat.
8. When the Scotch Egg is cook, place it on a cooling rack for at least 5 mins. And your Scotch Egg is doneee !!!
9. Enjoy Scotch Egg with lime aioli for freshness. Simply mix mayonnaise with lime juice, a little bit of sugar, minced garlic, grate the lime zest for an extra zing and your lime aioli is done.
Good luck and enjoy !!!