Let Us Cook: Eggs

Week Four's ingredient was 'Egg', a staple in everyone's pantry. But the fact that this is something we cook with almost daily had me racking my brains to try and think of something I'd never done with Eggs and have always wanted to try. 

Scotch Eggs turned out to be the answer, and the recipe was Jamie Oliver's Proper Scotch Eggs, which I served on a bed of salad greens with corn, cherry tomatoes, sun-dried tomatoes and spring onions, tossed in a bit of olive oil, salt and pepper. 

I halved the recipe somewhat, as it was only to serve two people. I made five eggs, two for me and two for The Husband (with one extra), and it ended up being a really filling meal. 

The process and recipe was easy to follow, but the technique itself was a little harder to master. A couple of my eggs were breaking apart as I was peeling them, as they were still quite soft and jiggly inside, and the sausage meat was really quite sticky on my hands. Finally I rolled out the meat patty on cling wrap, laid my egg on it and used the cling wrap to help me mold the meat around the egg and it was much easier that way. 

The result was pretty amazing. Gooey, soft eggs in a delicious meat casing with a crispy outer layer, and the salad went perfectly to lighten the meal. I'd make these again in a heartbeat!




(serves 4 as a main meal or 8 as a snack)

Ingredients

10 large free-range eggs, 2 beaten
800g quality sausage meat
1 small bunch fresh chives, finely chopped
1 small bunch fresh parsley, leaves picked and finely chopped
1 whole nutmeg
1 tablespoon English mustard
sea salt
freshly ground black pepper
plain flour, for dusting
150g, good-quality white breadcrumbs
2 litres vegetable oil
3 tablespoons vegetable/corn oil

Method

Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. (If you like a harder boiled centre, simply boil for an extra couple of minutes).

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a pinch of salt and pepper. Give it all a good mix then divide into eight balls.

Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pat tie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands. 

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten eggs, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)


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