Last year we held a garden party and I made Scotch Eggs, our French friends loved them. A few weeks ago the same friends were visiting and I made them again, this time with quails eggs provided by our good friends Doug and Rhoda. This recipe is for standard size eggs as I realise that quails eggs are not always that easy to come by. Sorry no photos, we scoffed them before I remembered to take a pic! If you would like a copy of the recipe in French please add a message to the contact box.
SCOTCH EGGS
6 eggs
1 good quality sausage per egg plus 1-2 extra, skinned or 400grms sausage meat*
2-3 tablespoons herbs, finely chopped
1 teaspoons Worcestershire sauce
1 teaspoons of mustard
45grms flour
70 - 100grms breadcrumbs
1.Place 4 eggs in a large saucepan. Cover with cold water and bring to boil. Boil for 5 minutes. When 5 minutes is over, quickly lift the eggs and plunge into a bowl of cold water.
2. Put the sausage meat, herbs, Worcestershire sauce and mustard in a bowl with plenty of seasoning. Break in one of the remaining eggs and mix well.
3. Break another egg into a bowl, beat with a fork. Put the flour on a plate and season well. Finally, tip the bread crumbs onto a third plate.
4. Peel the eggs. Now finish coating eggs. Set up the ingredients along your worktop in the following order; eggs, flour, beaten egg and the breadcrumbs, put a greased oven tray at the end to put the finished scotch eggs in.
5. Roll the egg in flour, shaking off excess. Sit egg on meat and mold around the egg to cover. Dip in egg, then roll in breadcrumbs to coat, and transfer them to your tray. Repeat to cover all the eggs.
6. Preheat oven to 220 and bake for 30 minutes. Traditionally Scotch Eggs are deep-fried in oil, but I cannot bring myself to do this, it just seems too unhealthy, also they are much less greasy if cooked in the oven, so long as they are at a high temperature they cook just as well.
* if you do use quails eggs you will need half a sausage for each
Enjoy quickly because they won't last long!
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