Scotch eggs served warm with a fresh salad
Scottish eggs have a long tradition in England for lunch, at the pub, and on picnic. In fact, one can date this dish back to 1738. Initially, this is hard-boiled egg wrapped in minced meat and fried. Most commonly served cold. I have a slightly different variant with soft yolk – served warm with a fresh salad. Recipe for four people.
4 small eggs
200 g minced pork meat about 25 % fat (If you want a healthier alternative – swap to just minced meat with 14 % fat)
400 g minced meat (cattle at least 14% fat)
1 tsp salt
1/2 teaspoon pepper
A little olive oil
- Start by boiling the eggs in maximum 5 minutes.
- Add them straight into a bowl of cold water. Wait until they are completely cooled.
- Knock the eggs very lightly so that the shell cracks. Put them back into the cold water. This makes it easier to peel. This is where these eggs differs from most traditional methods of making Scottish eggs. Hard-boiled eggs are easy to peel. However, that is not the case with egg boiled under 5 minutes.
- Mix the minced meat and pork meat together. Add salt and pepper.
- Make ready three bowls as a small assembly line for breading. Sift the flour into a bowl, whip together the eggs in bowl two and the third bowl you add the breadcrumbs.
- Take about 1/4 of meat and make a little pancake in your hand.
- Add one egg, and enclose the egg with the meat. Form it as best you can to a nice, tight ball.
- Start the breading by dip each egg in the following order: Starting with flour, then egg, and finish with the breadcrumbs.
Frying: Fill a frying pan with so much oil that it will cover up to 1/2 of the egg. Warm the oil up until it sizzles when you add a small piece of bread, or it bubbles around a wooden spoon. Then add the eggs and turn them constantly around the oil. In approximately 15 minutes until golden brown and cooked through.
Salad and dressing
Cut up all the ingredients. Mix together olive oil, salt, pepper, sugar and lemon juice.
Served: Place the salad nicely on the plate. Drisle over the dressing. Add a hot Scotch eggs to each dish, and cut it in half so that the yolk flows outward. You can omit the last sequence if you want; this is mostly don for presentational purpose.
Allergy: Lactose-free, and if you use gluten-free breadcrumbs the dish will be gluten-free. It is FODMAP plain breadcrumbs. If you use gluten-free you get a low content of FODMAP.