Last year I was lucky enough to be one of the judges at the inaugural Scotch Egg Challenge held at the mighty Ship pub in Wandsworth.
2012's Scotch Egg Challenge was held last night, and fighting off strong competition, the Bladebone Inn took the first prize, the Hind's Head came second, and the Drapers Arms (sister pub to last year's winner the Devonshire Arms), came third.
Unfortunately, I had to miss this year's festivities, so this recipe is for me and anyone else out there who missed out and wants a piece of the eggy action themselves.
|The judges at last year's Scotch Egg Challenge - Eric Lanlard, Chris Pople, Mat Follas, me, and David Constable|
Note that this recipe will make two each of original Scotch Egg, Chorizo Scotch Egg and Black Pudding Scotch Egg.
If you fancy just making the original flavour, just triple the quantity of sausage meat and leave out the other types of meat.
Scotch Eggs Recipe
Makes 6 eggs
- 6 eggs (Burford Browns have the best yolks)
- 2 eggs, whisked with a tbsp milk
- 200g sausage meat mixed with 2 tbsp chopped sage and chives
- 200g chorizo, mashed up
- 200g fatty black pudding, mashed up
- 200g panko breadcrumbs (make your own using this recipe)
- 100g flour
- Oil for frying
Soft boil your eggs - place them in a saucepan with cold water, bring to the boil, simmer for 4 minutes and then immediately douse in cold running water till they cool down completely.
You can see the technique in the video below (yes, that is me).
Peel the eggs very carefully - they should have a bit of wobble still - and set to one side.
Divide each type of meat into two balls. Flatten one ball on a chopping board or large plate so it becomes a disc shape. Then place an egg on the meat disc. Wet your hands and then mould the meat around the egg, encasing it completely.
Repeat the process for the other eggs with the other balls of meat.
Place the flour and the breadcrumbs in shallow bowls or plates. Next roll each meaty egg in the flour, then the whisked egg, then breadcrumbs.
|Scotch Eggs coated ready for frying|
Put the eggs in the fridge for 30 minutes so the coating hardens a bit, and then dip them again in the whisked egg and then the breadcrumbs.
Meanwhile, fill a large saucepan a third of the way full with the oil, and heat. You will know when it's hot enough when it turns a chunk of bread golden.
|Scotch Eggs post-frying|
Deep fry the eggs two at a time for seven minutes, until they turn crisp and golden brown.
As soon as the Scotch Eggs are ready, drain them on kitchen towels and serve with a dab of mustard.
|Original Scotch Eggs and Black Pudding Scotch Eggs|
They look very good indeed and it t'would be nice to riff off the filling.
@Paul Hart - See, I was driven to make my own ;P
@The Grubworm - DUDE. Deep-frying kicks ass.
Although these eggs look very nice too.
@Food Urchin - Oooooh. Brawny egg WOULD be good.
We did the meat encasement under the tap - I thoroughly recommend as an approach :-)
These look stunning - I must make scotch eggs soon.
@Miss Whiplash - Good tip! Gently running tap I guess, so you don't blast away the meat!