Baked Scotch Eggs 🇬🇧

 

 

Scotch egg is an old-fashion British snack which I enjoy.  My friend Marianne who works as a nurse in the emergency department of a public hospital in Perth is a great cook and keeps chooks (chickens) in her backyard.  When she brought some scotch eggs she's made to a share lunch, they generated lots of interest as we don't see them much nowadays.  First invented by a London-based department store back in the 18th century, scotch egg apparently has nothing to do with Scotland despite its name.  Traditionally, boiled eggs encased in a layer of sausage meat are deep fried.  I bake them in the oven to avoid the oily mess and I think they taste as good as the fried ones.  The sausage meat used in this recipe comes from a packet of my favourite Australian made Cumberland pork sausages - simply squeeze the meat out from their skins.  Scotch eggs are perfect for an Easter picnic in the park with the lovely autumn weather we are having just now.  Serve with some baby rocket, mizuna lettuce, or a little Indian green tomato chutney.

Makes 6

INGREDIENTS

• 7 large or extra large eggs
• 500g / 1lb 2oz good quality pork sausages
• 1 tablespoon plain flour
• 1 cup Japanese Panko breadcrumbs

METHOD

1. Bring a medium saucepan of water to a gentle boil.  With a slotted spoon, lower 6 eggs into the water and let them cook for 6 minutes.  (Ideally, the eggs should be soft-boiled with the yolk slightly runny, but if you prefer them hard-boiled, cook them for another 2 minutes.)  Transfer the cooked eggs with the slotted spoon to a large bowl of cold water to cool slightly.  Peel the eggs and roll each one in flour to coat.  Set aside.
2. Beat the remaining raw egg in a bowl and spread breadcrumbs on a plate.
3. Squeeze the meat from the sausages' skins into a bowl.  Divide the sausage meat into 6 equal portions and shape into balls.  
4. Flatten 1 ball out in the palm of your hand into a patty.  Place an egg in the centre of the patty and press sausage meat around the egg to encase it completely.  Repeat with the remaining eggs.  (It helps if you wet you hands occasionally for this task.)
5. Dip each encased egg into the beaten raw egg, then coat with breadcrumbs to cover completely.  (Tip: use one hand to handle the raw egg and the other hand to handle the breadcrumbs.) 
6. Place eggs on a lined baking tray and bake in a preheated 200°C/400°F oven for 20 minutes until golden brown and the sausage meat has cooked through.

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