Scotch Eggs

AuthorAnnabel
RatingDifficultyIntermediate

Historically served cold as a picnic or pub snack in the UK, these days there are a variety of gourmet versions and this is one of them.

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Yields2 Servings
Prep Time20 minsCook Time33 minsTotal Time53 mins
 800 g low fat minced beef
 4 large eggs
 8 regular eggs
 3 tbsp cider vinegar
 4 tsp Worcestershire sauce
 4 tsp fish sauce
 2 shallots
 8 tbsp fresh parsley
 4 cloves garlicminced
 1 tsp paprika
 2 cups ground flax mealor coconut flour or bread crumbs
 1 tsp Himalayan or sea salt
 freshly ground black pepper
 extra virgin olive oil spray
What are we cooking today?
1

There are two versions to the history of the Scotch Egg.

The upscale London department store, Fortnum & Mason claims to have created the savoury snack in the mid 18th century, catering to the well-to-do travellers passing through Piccadilly Square, touting it as a handy portable snack.

However this claim has been disputed, as some gather the dish to have begun as a poor man’s lunch, believing the scotch egg to be a relative to the Cornish pasty and consumed by Scottish farmers.

Either way, they're a tasty snack, starter or even full meal, and fun to cook.

Getting started
2

Preheat the oven to 175℃ and spray a baking dish.

3

First, prepare the eggs. Add 3 tablespoons of vinegar into a small pot of cold water. Gently submerge the eggs in the water. Bring the water to boil and reduce the heat to minimum. Simmer the eggs for 3 minutes.

4

Place the eggs in a bowl of cold water. Leave them in for a few minutes to cool down and add more cold water if necessary.

5

Roll the eggs on the counter, cracking the shell all over. Peel them carefully and rinse with water to remove any little bits of shell and set aside.

6

Place the meat in a bowl with finely chopped shallot and parsley.

7

Spice up with mashed garlic, red paprika, fish sauce and Worcestershire sauce. Season with salt and pepper.

8

Mix everything well with a fork or your hand. Divide the meat to as many parts as you need, so you don't end up with spare eggs.

9

Flatten the meat and create hand-size burgers. Place the egg in the middle and wrap the meat all over it. Make sure the egg is covered completely.

10

Crack the chicken egg(s) into a bowl and whisk well with a fork. Dip each "meatball" into the egg.

11

Place the "meatballs" into the flax meal and roll it all over.

12

Place the "meatballs" into the baking dish and in the oven and bake for about 30 minutes.

13

Place on a serving plate and serve hot!

Annabelle's tips
14

For extra flavour, add some grated parmesan to the flax meal.

Pork or chicken mince can be used in place of the beef mince.

Ingredients

 800 g low fat minced beef
 4 large eggs
 8 regular eggs
 3 tbsp cider vinegar
 4 tsp Worcestershire sauce
 4 tsp fish sauce
 2 shallots
 8 tbsp fresh parsley
 4 cloves garlicminced
 1 tsp paprika
 2 cups ground flax mealor coconut flour or bread crumbs
 1 tsp Himalayan or sea salt
 freshly ground black pepper
 extra virgin olive oil spray

Directions

What are we cooking today?
1

There are two versions to the history of the Scotch Egg.

The upscale London department store, Fortnum & Mason claims to have created the savoury snack in the mid 18th century, catering to the well-to-do travellers passing through Piccadilly Square, touting it as a handy portable snack.

However this claim has been disputed, as some gather the dish to have begun as a poor man’s lunch, believing the scotch egg to be a relative to the Cornish pasty and consumed by Scottish farmers.

Either way, they're a tasty snack, starter or even full meal, and fun to cook.

Getting started
2

Preheat the oven to 175℃ and spray a baking dish.

3

First, prepare the eggs. Add 3 tablespoons of vinegar into a small pot of cold water. Gently submerge the eggs in the water. Bring the water to boil and reduce the heat to minimum. Simmer the eggs for 3 minutes.

4

Place the eggs in a bowl of cold water. Leave them in for a few minutes to cool down and add more cold water if necessary.

5

Roll the eggs on the counter, cracking the shell all over. Peel them carefully and rinse with water to remove any little bits of shell and set aside.

6

Place the meat in a bowl with finely chopped shallot and parsley.

7

Spice up with mashed garlic, red paprika, fish sauce and Worcestershire sauce. Season with salt and pepper.

8

Mix everything well with a fork or your hand. Divide the meat to as many parts as you need, so you don't end up with spare eggs.

9

Flatten the meat and create hand-size burgers. Place the egg in the middle and wrap the meat all over it. Make sure the egg is covered completely.

10

Crack the chicken egg(s) into a bowl and whisk well with a fork. Dip each "meatball" into the egg.

11

Place the "meatballs" into the flax meal and roll it all over.

12

Place the "meatballs" into the baking dish and in the oven and bake for about 30 minutes.

13

Place on a serving plate and serve hot!

Annabelle's tips
14

For extra flavour, add some grated parmesan to the flax meal.

Pork or chicken mince can be used in place of the beef mince.

Scotch Eggs
AuthorAnnabelCategory, , , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time20 minsCook Time33 minsTotal Time53 mins

Ingredients

 800 g low fat minced beef
 4 large eggs
 8 regular eggs
 3 tbsp cider vinegar
 4 tsp Worcestershire sauce
 4 tsp fish sauce
 2 shallots
 8 tbsp fresh parsley
 4 cloves garlicminced
 1 tsp paprika
 2 cups ground flax mealor coconut flour or bread crumbs
 1 tsp Himalayan or sea salt
 freshly ground black pepper
 extra virgin olive oil spray

Directions

What are we cooking today?
1

There are two versions to the history of the Scotch Egg.

The upscale London department store, Fortnum & Mason claims to have created the savoury snack in the mid 18th century, catering to the well-to-do travellers passing through Piccadilly Square, touting it as a handy portable snack.

However this claim has been disputed, as some gather the dish to have begun as a poor man’s lunch, believing the scotch egg to be a relative to the Cornish pasty and consumed by Scottish farmers.

Either way, they're a tasty snack, starter or even full meal, and fun to cook.

Getting started
2

Preheat the oven to 175℃ and spray a baking dish.

3

First, prepare the eggs. Add 3 tablespoons of vinegar into a small pot of cold water. Gently submerge the eggs in the water. Bring the water to boil and reduce the heat to minimum. Simmer the eggs for 3 minutes.

4

Place the eggs in a bowl of cold water. Leave them in for a few minutes to cool down and add more cold water if necessary.

5

Roll the eggs on the counter, cracking the shell all over. Peel them carefully and rinse with water to remove any little bits of shell and set aside.

6

Place the meat in a bowl with finely chopped shallot and parsley.

7

Spice up with mashed garlic, red paprika, fish sauce and Worcestershire sauce. Season with salt and pepper.

8

Mix everything well with a fork or your hand. Divide the meat to as many parts as you need, so you don't end up with spare eggs.

9

Flatten the meat and create hand-size burgers. Place the egg in the middle and wrap the meat all over it. Make sure the egg is covered completely.

10

Crack the chicken egg(s) into a bowl and whisk well with a fork. Dip each "meatball" into the egg.

11

Place the "meatballs" into the flax meal and roll it all over.

12

Place the "meatballs" into the baking dish and in the oven and bake for about 30 minutes.

13

Place on a serving plate and serve hot!

Annabelle's tips
14

For extra flavour, add some grated parmesan to the flax meal.

Pork or chicken mince can be used in place of the beef mince.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 180
% Daily Value *
Total Fat 34g53%
Sodium 1380mg58%
Potassium 1450mg42%
Total Carbohydrate 6.3g3%
Dietary Fiber 1g4%
Sugars 2.6g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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