scotch eggs

2016-11-28

These are a bit tricky if you want the egg yolk to remain liquid.

You have to soft-boil the egg in the shell and remove the shell without breaking the egg. Then you have to wrap the meat around the egg without breaking it. Last but not least, you have to properly cook the meat without overcooking the egg.

No wonder that they have Best Scotch Egg contests for this.

INGREDIENTS

This is what you need for 2 servings:

2 eggs
6-8 oz. ground or sausage meat of choice
8 slices bacon
S&P, spices
optional:
- a handful spinach leaves
- grated mozzarella

Pic1: bacon-wrapped scotch egg

Directions

Pic2: soft-boil
Pic3: peel
Pic4: wrap

Pic5: wrap again
Pic6: bake
Pic7: the moment of truth

Preheat the oven to 400 ºF.
Boil the eggs for 5 minutes. Remove the shell.
Spread out the meat in 2 squares, ¼” thick.
Optional:
- Lay out some spinach leaves and grated cheese on the meat.
Carefully wrap the meat around the egg and close the seam.
Wrap the meatball with the bacon slices.
Bake for 20 minutes at 400 ºF.
The high temperature will cook the meat layers quickly before the heat gets to the egg.
Serve immediately.
If you wait too long, the egg might still cook further from the heat in the meat.
Enjoy.

Deep-frying scotch eggs

Deep-frying increases the likelihood of hard-boiling the egg.

Batter the meatball generously with breadcrumbs or batter of your choice.
Deep-fry 6-8 minutes at 400 ºF.
Serve and enjoy.

avocado scotch eggs

Hiding the egg in a small avocado protects it from overcooking.
You might have to scoop out the avocado a bit to fit the egg.

Pic8: deep-fried scotch egg
Pic9: avocado scotch egg

Internet picture sources: Pic1-7 Pic8 Pic9

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org