Rustic Pub Scotch Eggs

Rustic Pub Scotch Eggs with Tamarind and Date Dipping Sauce

I’m a sucker for a really great scotch egg. Add in a kick-ass dipping sauce, a cool cider and a sunny beer garden and that’s a great afternoon.

On a trip to a rustic pub in the sleepy village of Cartmel, I discovered the finest scotch eggs I had ever tasted, along with an outstanding taramind-based dipping sauce. My wife, who normally cannot stand scotch eggs, was instantly converted.

The chef, Gareth Webster, was kind enough to share the recipe for both eggs and sauce. They can be made at home and well worth the effort.
Continue reading“Rustic Pub Scotch Eggs”


Rustic Pub Scotch Eggs

20 mins preparation
8-9 mins cooking
Medium
4 servings
Stowford Press or Orchard Pig Cider

Equipment

  • Saucepan
  • Three shallow bowls
  • Egg whisk (or fork)
  • Deep-fat fryer (or large pan)
  • Slotted spoon
  • Clingfilm
  • Kitchen Towel
Caution: Deep-fat frying in a large open top pan can be very dangerous. There are some good, inexpensive and, most importantly safe, deep-fat fryers available. We recommend the use of these items from a safety perspective.

There are several deep fat fryers available from Amazon and other retailers. They normally cook two eggs at once.

Ingredients

  • 400g Gloucester Old Spot or Cumberland sausage meat
  • 100g panko breadcrumbs
  • 6 large eggs
  • Plain flour
  • Sunflower or vegetable oil

A scotch egg lives or dies on the sausage meat. We recommend Gloucester Old Spot and Cumberland sausages, as the flavours in these shine through without needing additional herbs and spices. Other speciality sausages from farm shops and supermarkets can work as well.

If you are using standard pork sausage meat, you will need to add a teaspoon each of salt, pepper, mace and paprika to make a flavoursome scotch egg. In addition, you can add some BBQ rub to enhance the flavour. Or go left field with Vietnamese scotch eggs.

Scotch eggs made using Dizzy Pig Red-Eye Express rub

Method

See the hints, tips and pictures section for pictures on how to wrap eggs inside meat wrappers.

Preparation

  1. For each scotch egg being made, flatten out 100g of sausage meat between two pieces of clingfilm to form thin egg casings, 3-4mm. Set these aside.
  2. Add four eggs into a saucepan of lukewarm water. Boil and then simmer for 5 minutes. Whisk the remaining two eggs in a bowl and set aside.
  3. Start to heat up the oil for frying. The oil needs to be at 190°C/375°F to cook the eggs.
  4. After the eggs have simmered, drain the water out of the saucepan and replace with cold tap water, throwing in a few ice cubes. Leave the eggs to cool for at least 8 minutes.

Forming the Eggs

  1. Taking great care, peel the shell from one of the cooled eggs. Roll the egg in flour.
  2. Remove the top layer of clingfilm from one of the egg casings and wrap the egg in the meat, sealing the casing.
  3. Roll the wrapped egg in flour, then whisked egg, then breadcrumbs, then whisked egg and finally breadcrumbs again.
  4. Repeat the above step for the remaining eggs.

Cooking the Eggs

  1. Taking great care, add the eggs into the deep-fat fryer or large pan of oil. This might need to be done in batches.
  2. Fry the eggs for 8-9 minutes until the outsides are golden brown. Jiggle the basket in the fryer around to move the eggs and ensure that they are cooked all over.
  3. Remove the eggs using a slotted spoon, and dry on some kitchen towel. Slice the eggs in half swiftly and separate them yolk side up. If they are not completely cooked (meat slightly pink), warm under a grill for 1-2 minutes to finish.

Hints, Tips and Pictures

Easy Way To Wrap Eggs

Place a square of clingfilm on a surface and put 100g of sausage meat on it. Place another square piece of clingfilm on top of the sausage meat. Put pressure onto the top clingfilm with your hand to flatten the meat. It should be 3-4mm thick so that it can encase an egg.

Then take one of the flattened pieces of sausage meat in your hand. Remove the top layer of cling film. Place a peeled egg in the middle and gently close your hand, sealing the egg in the meat. Remove the bottom piece of clingfilm and put it through the ingredient production line.

Preparation Production Line

Arrange the three shallow bowls in a row. Fill them with, in order:

  1. Flour
  2. Two remaining eggs, whisked
  3. Breadcrumbs

This gives a production line of ingredients for the prep stage.

Panko Breadcrumbs and Planet Earth

Look closely at the ingredients of panko breadcrumbs and check for the presence of palm oil.

The production of palm oil is alleged to be “linked to major issues such as deforestation, habitat degradation, climate change, animal cruelty and indigenous rights abuses in the countries where it is produced”. For more information on the issues, please see this website.

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