I’ve loved Scotch Eggs for as long as I can remember. They were usually a special item on the menu, something Mum would make on weekends, or on special request.
I think there’s something truly magic about them, even though they’re not the most glamorous or sophisticated of foods. But there’s something so moreish and satisfying about the humble Scotch Egg.
I can never resist the combination of a crunchy coating (I like to use Panko), salty-spicy sausage layer and hard-boiled egg interior.
It’s not a difficult recipe, but rather a method of making which relies on a good quality sausage well seasoned and wrapped around a hard boiled egg.
The crunchy coating is simple and makes good use of the usual three steps of crumb coating – flour, egg wash, crumb.
This time, I decided to use Heston Blumenthal’s Scotch Egg method, which relies on gently boiling the eggs until only softly set, quickly shocking them in icy water, and peeling them carefully with a teaspoon.
The result of the Heston method is golden brown orbs of sausage and egg goodness, with an oozy golden centre.
Inspired, I decided to make some for our regular family afternoon tea. To start, I made two ‘test eggs’ to ensure I could follow his directions. That worked, as you can see from the photos.
I then followed with the rest of a dozen pack of eggs, but failed at the final hurdle – the oven baking to finish.
Note to self: taking a shower while your eggs are finishing off in the oven equals overcooked yolks. Also known as a bad idea.
I ended up with two perfect test eggs and ten decidedly more average Scotch Eggs. But they were still delicious all the same.
If you’d like to see how Heston made his Scotch Eggs, check out the Egg episode of How to Cook Like Heston, now available on the SBS TV website.
The Scotch Egg recipe is available from the UK Channel 4 website.