Scotch Eggs
Not those ones you get in petrol stations. These are special. Source for the original recipe is my Mum, but I've adapted it a bit through trial and error (and Googling other recipes).

Perfect for a picnic with several people, or making your breakfast for the week in one go. I once made them for work when I started a new job. They always go down well (unless you work with lots of veggies).

You will need (for eight eggs):

- 10 eggs
- 16 sausages
- Plain flour
- Seasoning of your choice (I recommend a few spoonfuls of mustard, some herbs - sage, rosemary, and thyme being best - either fresh or dried , maybe dried chilli if you like that sort of thing, and definitely salt and pepper in large quantities)
- Breadcrumbs (easily bought in a packet in most supermarkets)

First, boil eight of the eggs. They will need about ten minutes (less if you like them soft in the middle). Once boiled, stick them in a pan of cold water immediately to cool and leave for ten minutes. Stick the oven on to preheat while you're waiting - about 180 degrees will do it.

Now you need to do your sausages. Use scissors or a knife to cut the skins, and put the meat to the side in dollops of two sausages per egg. Mix your seasonings into each dollop thoroughly with your hands. A little flour on your hand will help prevent the meat sticking, but it's still a messy business. You'll just have to deal with it.

Then, you build an assembly line. First, two sheets of polythene, second, a bowl of plain flour seasoned with salt and pepper, third, the remaining two eggs broken into a bowl (you need them to help bind the meat), and fourth, the breadcrumbs spread out on a plate. Lastly, you'll need a non-stick baking tray to put the finished articles into.

Peel the boiled eggs. Put some flour on one sheet of polythene, laid flat on the worksurface, then flatten one of your sausage dollops on it. Put the other sheet on top, and press the dollop flat between the two sheets until you have about a 15 cm round patty. Then, remove the top sheet, dip one of the boiled eggs in some flour, and place it in the middle of the meat. Use the remaining bottom sheet of polythene to help you roll the meat around the egg. You'll probably need to use your bare hands to finish it off and make the Scotch egg properly round.

Now, roll your scotch egg in flour, then raw egg, then breadcrumbs, then raw egg again. You might want to hold it over the bowl and let it drip for a few seconds to get rid of excess egg. Repeat process until you've done all the eggs

Stick them all on the baking tray once finished. Put them in the oven for about 30 minutes. And THIS IS VERY IMPORTANT: turn them regularly. They will stick to the baking tray otherwise. They should end up nice and firm, with the breadcrumbs golden brown. If you're a massive fatty, you can drop them into a pan of boiling oil for a few minutes instead of baking.

And now you have some beautiful Scotch eggs.

Bonus fact: Scotch eggs, have fuck all to do with Scotland. They were invented by Fortnum and Mason of London in the 18th Century as a portable meal for coach travellers.
(SnowyTheWereRabbit the Leporid from Hell, Fri 29 Jun 2012, 11:16, 5 replies)

I have a barbecue to go to on Sunday
and I will be attempting this.
(gordonjcp, Fri 29 Jun 2012, 12:07, closed)

Go for it
The key thing is the cooking - just try not to let them stick. It doesn't totally ruin it if they do (still taste great) but they're less aesthetically pleasing with chunks missing.

And keep an eye on them so they don't go black. Might be less than 30 mins.

Good luck.
(SnowyTheWereRabbit the Leporid from Hell, Fri 29 Jun 2012, 12:11, closed)

This has excellently reminded me I have a haggis scotch egg in the work fridge from the market
I might have gone home without it otherwise.
( The Light in Chains don't touch the Pope's boner, Fri 29 Jun 2012, 16:39, closed)

Why do they call them Scotch eggs...
..when there isn't any fucking Scotch in them?
(CADmonkey rollllllllled another one, just like the other one, Fri 29 Jun 2012, 20:44, closed)

To me baking a scotch egg is just wrong.
Deep fried FTW. I like to wrap my eggs in black pudding, and then sausage meat before frying. It's yummer yummer yummer.
( The Awful Puppy Bakery is still bored, Sat 30 Jun 2012, 13:27, closed)

the baked ones
Come out quite firm, but good. Fried would be too greasy, surely?. Each to their own, though.
(SnowyTheWereRabbit the Leporid from Hell, Sat 30 Jun 2012, 21:21, closed)

I have done this
the finished result makes you realise what a load of shite the garage specials are. Never again can I eat a nasty scotch egg from a garage.
Homemade ones get you a clicky
( Rev. Jayneflakes Buy my book, I need the cash for drugs and hookers, Wed 4 Jul 2012, 1:13, closed)