Ingredients
Directions
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.
Preheat the oven to 175℃ and spray a baking dish.
First, prepare the eggs. Add 3 tablespoons of vinegar into a small pot of cold water. Gently submerge 4 eggs in the water. Bring the water to boil and reduce the heat to minimum. Simmer the eggs for 3 minutes.
Place the large eggs in a bowl of cold water. Leave them in for a few minutes to cool down and add more cold water if necessary.
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.
Place the meat in a bowl with finely chopped shallot and parsley.
Spice up with mashed garlic, red paprika, fish sauce and Worcestershire sauce. Season with salt and pepper.
Mix everything well with a fork or your hand. Divide the meat into 4 equal amounts.
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 but be careful not to apply too much pressure as this may break the egg.
Crack the 2 raw eggs into a bowl and whisk well with a fork. Dip each "meatball" into the egg.
Place the "meatballs" into the bread crumbs, roll and shack them to get them completely covered.
Place the "meatballs" into the baking dish and in the oven and bake for about 30 minutes.
Place on a serving plate and serve hot!
For extra flavour, add some grated Parmesan to the bread crumbs.
Pork or chicken mince can be used in place of the beef mince, and you can make this gluten free by replacing the bread crumbs with a gluten free alternative.
Servings 4
- Amount Per Serving
- Calories 761
- % Daily Value *
- Total Fat 31.6g49%
- Saturated Fat 10.7g54%
- Cholesterol 418mg140%
- Sodium 1602mg67%
- Total Carbohydrate 44.2g15%
- Dietary Fiber 2.9g12%
- Sugars 5.3g
- Protein 70.6g142%
- Calcium 14%
- Iron 58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Preheat the oven to 175℃ and spray a baking dish.
First, prepare the eggs. Add 3 tablespoons of vinegar into a small pot of cold water. Gently submerge 4 eggs in the water. Bring the water to boil and reduce the heat to minimum. Simmer the eggs for 3 minutes.
Place the large eggs in a bowl of cold water. Leave them in for a few minutes to cool down and add more cold water if necessary.
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.
Place the meat in a bowl with finely chopped shallot and parsley.
Spice up with mashed garlic, red paprika, fish sauce and Worcestershire sauce. Season with salt and pepper.
Mix everything well with a fork or your hand. Divide the meat into 4 equal amounts.
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 but be careful not to apply too much pressure as this may break the egg.
Crack the 2 raw eggs into a bowl and whisk well with a fork. Dip each "meatball" into the egg.
Place the "meatballs" into the bread crumbs, roll and shack them to get them completely covered.
Place the "meatballs" into the baking dish and in the oven and bake for about 30 minutes.
Place on a serving plate and serve hot!
For extra flavour, add some grated Parmesan to the bread crumbs.
Pork or chicken mince can be used in place of the beef mince, and you can make this gluten free by replacing the bread crumbs with a gluten free alternative.
Done