Hello Guys! Hellooooooo! Can you hear me scream that? That is to make up for the absence. Apology accepted? Yes, thank you.
Moving on, I have been a little busy with orders, and last week I decided to write down the process of one of them, this brings us to the recipe for today – Scotch Eggs! It is good to note that Nigerian Egg Rolls are different from Scotch Eggs, the latter is made with a meat casing while the other is made with a pastry casing. Get it? Look at the beauty. So when you eat a Scotch Egg, you bite into a lightly breaded, flavorful meat covering and then an egg. Full protein! (You can use this as an excuse if someone asks you why you are eating a scotch egg on a diet).
What are you going to need? It’s very simple really. The majority of the work is in your hands. Watch for the surprise ingredient!
2 Lbs of Sausage Meat
16 Large Eggs (I know there are only 12 in the picture)
Honey Mustard. Yes, Honey Mustard.
- Say a prayer that the Scotch Egg gods will grant you favor.
- Boil your eggs in a pot for 5-7 minutes (depending on how well done you like your eggs), then crack them, let them sit in cold water then peel them. Leaving them in cold water after being cracked lets the water seep between the shells making them easier to peel. No injured eggs all smooth bodies.
- In a bowl, mix your sausage meat, thyme, parsley, and 3 tbsps of honey mustard. Honey mustard here helps binds the meat, and its flavors and gives the meat casing a subtly sweet and tangy flavor, perfection. Then divide your meat into portions the size of the eggs.
- It is time to assemble the infantry, the culinary school people call it mise en place. Seasoned bread crumbs, 2 cups of flour, and remember the extra 4 Eggs from the recipe? Crack them in a bowl. That will be your egg wash.
- Follow this process: flatten out meat, egg in flour, wrap the meat around the egg, dust this in flour, roll in the egg wash, roll it in the breadcrumbs, back in the egg wash, and then a final coating of breadcrumbs. Read it again slowly, while you look at the photos.
- It is important to follow these steps, skipping one will jeopardize the next step, you want the best, perfectly rounded scotch egg. The flour on the egg helps the meat stick to the egg, and the flour on the meat helps the egg wash stay on it.
- Get a pan with hot oil on medium heat, and fry for 6 minutes tops till the scotch eggs are a slightly dark brown. Serve with a drink and enjoy!