Dec 222011
 
 

Free Range Scotch Egg Recipe – What to do with stale bread

You can’t beat some free range eggs from Fifesmallholder, even in winter the yolk is still a strong yellow colour.  A reflection of the feed they are fed and  what they eat whilst wandering about our pasture or woodland.  Here is a good recipe for eggs that are not as fresh as they might be (fresh eggs sold direct from a smallholder will not peel as well because they may only be a couple of days old – you need to give them a couple of weeks so that the shell peels away more easily).

 

* please try to buy locally or support Scottish producers*

makes 4 scotch eggs

 

Ingredients:

  • 5 free range eggs
  • salt and pepper to taste
  • 400g (14oz) free range pork sausages
  • 30g (1& 1/4 oz) flour
  • 4 tbs milk
  • 80g (3oz) fine breadcrumbs from a stale loaf
  • olive oil or sunflower oil for frying
 

Method:

1. Fill a saucepan with water and place over a medium heat.  When it is simmering steadily, add four eggs.  Cook for 7 minutes then drain and place in a bowl of iced water for 5 minutes.  Cool completely and peel.  Set aside.

2. Open up your sausages to access the sausage meat, discard the skins.  Season the meat well and divide into four. Using wet hands,  flatten each piece, then shape into a cup big enough to hold an egg.  Place an egg into each cup and then pinch the meat around the egg to seal it inside.  Set aside.

3. Line a plate with non-stick baking paper and set aside.

4. Prepare the coating for the eggs by placing the flour on a flat dish then seasoning.  In a wide,  shallow bowl,  beat the remaining egg with the milk.  Spread the breadcrumbs on a plate.

5. Take a meat wrapped egg and roll it in the seasoned flour to coat, shaking off the excess.  Now dip it in the beaten egg mixture, and then roll it in the breadcrumbs.  Set aside on the non-stick baking paper and repeat with the remaining eggs.

6. Pre-heat oil in a deep-frying pan or saucepan (filled one third full with oil) to 160 deg C or 325 deg F and fry two eggs at a time for 6 minutes.  Using tongs, rotate eggs to ensure they brown evenly.  Drain on kitchen paper, and allow to cool before serving or refrigerating.  Once cool, the eggs will last for 2 days in an airtight container.

For more egg information check out my egg page.

 December 22, 2011  post archive, recipe Tagged with: , , , ,
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