Scotch Eggs – Made at Home

Molly Yeh from my name is yeh, step by step, to Scotch egg heaven.

Until very recently, Scotch eggs were like unicorns. Even though I hadn’t met a Scotch egg, I knew I was in love. Like a colorful, prancing, song-singing unicorn, there is objectively nothing not to love about a Scotch egg. Eggie, meaty, fried. Done. Get me one. Get me seven.

So starting smack in the center of the Harrods Food Hall last summer, I began my Scotch egg tour of the universe. It took me to a perfect little pub in the perfect little countryside town of Lewes, East Sussex, where my friend Sam explained that a freshly boiled egg must be placed in an ice bath prior to its Scotching. It took me to Boston where a wonderful restaurant, Myers + Chang, blew my mind with the idea of wrapping the egg in potsticker filling. It took me to my new home in rural North Dakota where I am suddenly forced to make most of my favorite foods from scratch.

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Scotch egg eating marathon raises £450 for Cynthia Spencer Hospice

A Man vs Food-style scotch egg eating competition at a county pub has raised £450 for Cynthia Spencer Hospice.

The event at The Red Lion, in East Haddon, on Wednesday night was the brainchild of manager Joe Buckley, who is taking part in tomorrow night’s Strictly Northampton.

The event at the Royal & Derngate is raising money for the hospice, and a number of the contenders have been raising extra cash for the cause while learning their dance steps.

Staff from The Red Lion also donated their Saturday tip jar, which totalled £300, to the hospice.

The Great Scotch Egg challenge saw teams of four asked to eat 15 Scotch eggs in the quickest time possible. The winners then took each other on in a head-to-head ‘egg off’.

SCOTCH EGG – Smoke on a cedar plank and wrapped in BACON

Ingredients:
– one egg
– filling of one pork sausage
– 6 slices of thin cut bacon.

How To:
– Soak a cedar plank in water for a few hours
– Cook the egg for 4 – 8 minutes. (4 min. soft – 6 min medium – 8 min hard)
– Take the filling out of the sausage
– Make a patty out of the filling and wrap the egg carefully in the filling
– Wrap the egg in bacon
– Place the egg on the cedar plank and the plank over direct fire
– BBQ temperature should be somewhere around 200 deg Celsius or 400 deg Fahrenheit.
– Smoke for 20 minutes
– Ready to serve.

Watch the video

Paul and Nick’s Big Food Trip – The Ulster Scotch egg

Paul and Nick’s Big Food Trip

Paul Rankin and Nick Nairn sail into Campbeltown on the Kintyre peninsula.

A visit to the local smoke house inspires the pair to create an Ulster-Scotch egg – but will it go down well with the locals?

Watch the episode on STV Player

Scotch Egg Challenge 2013 Winners

WINNER: The British Larder, Suffolk.
Smoked venison Scotch egg

SECOND PLACE: The Drapers Arms, Islington
Pulled pig’s head and duck egg Scotch egg

THIRD PLACE: The Canbury Arms, Kingston
Quail’s egg, wild boar & thyme Scotch egg

You can still bid on Scotch eggs for Action Against Hunger Charity here.

Scotch eggs: Pros and Cons

Pros:
Scotch eggs are boiled eggs coated in pork sausage meat and breadcrumbs and then deep fried. Eggs are a source of good-quality protein for muscles and tissues. Two eggs provide a quarter of a day’s protein requirements for women and a fifth for men. They are also rich in zinc, vitamins A, D, E and B, particularly B12, as well as selenium and iodine, which is important for hormone balance in the body. Pork contains iron (for transporting oxygen to body tissues) and zinc (for healthy skin, immune system and reproductive organs). It is one of the best sources of thiamin (vitamin B1), which is required for energy release and to prevent poor concentration and bad memory.

Cons:
Hard boiling eggs is a low-fat way to cook them. Sadly, covering them in sausage meat and frying them increases calories and the level of saturated fat many times over. Eggs are high in cholesterol. Combine them with a high-cholesterol meat product and then fry them in oil – with the breadcrumbs soaking up fat – and the cholesterol level soars to way above healthy limits. Pork sausage meat is often made from low-quality cuts, including tail, head, cheek, gristle, sinew, tongue and, of course, plenty of fat. People with high blood pressure or heart disease should avoid products that are high in saturated fats. It is recommended that men, in particular, cut down their consumption of meat products to two to three times a week. To make this dish healthier, make your own Scotch eggs, buy the meat from a reputable butcher and then bake the eggs, rather than fry them.

Read more: www.dailymail.co.uk/health/article-468/Scotch-eggs.html#ixzz2idDsdeh8

‘T-rex eggs’ on the menu of celebrity chef at Eden Project

CELEBRITY chef Paul Ainsworth has come up with a cracking idea to mark the Eden Project’s harvest season – an exotic dish which he says reminds him of dinosaur eggs.

His unusual dish is one of his all-time favourites, smoked haddock scotch eggs with coronation mayonnaise and black pudding.

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Scotch Egg Club – Celebrity Juice

Look What I Made: Scotch Quail Eggs

Taken from SideDish Magazine (14th March 2013)

The first time I heard of scotch eggs, I thought ‘scotch and eggs don’t sound like they go together.’ But that’s also what I said about whiskey salad and the tursammock (turkey sandwich hammock), and we all know the genius of those… wait. Those were dreams. Scratch that. So what did I know about scotch eggs? Not much, turns out. Scotch eggs have nothing to do with scotch (whew!), and everything to do with wrapping hard boiled eggs in sausage and frying them. OK then. As a friend put it to me recently, ‘I like (expletive) wrapped in different (expletive). And fried.’

Me too.

And I’m a fan of hard boiled eggs. Let’s be honest though – hard boiled eggs, and by extension many dishes featuring them, are not sexy.* There’s something decidedly old-mannish about hard boiled eggs (no offense old dudes, as I plan to proudly join your ranks some day), like they’re best enjoyed straight from the pocket of a high-waisted track suit, while playing chess at a park. With that in mind, I’ve done here what you can nearly always do to improve a dish’s image: I made it bite sized. Everybody loves smaller versions of foods** (see: sliders, tiny enchiladas, mini-quiches, meatloaf muffins etc). They’re portable, adorable, and resistance to their charms is futile (evil laugh). And, in this case, since the servings are far smaller than regular-sized scotch eggs, you can eat more than one without fear of PICR – Possible Imminent Coronary Reprisal.

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Esquire