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Herby Pork and Mustard Scotch Eggs Recipe
Herby Pork and Mustard Scotch Eggs
Scotch eggs are great finger foods for parties, kids, picnics and snacks for new moms who are trying to keep their energy levels up. These tasty snacks are perfect for people on-the-go at work, who have limited time to eat but want something filling, and it seems that picnics can't be considered complete without a couple if scotch eggs to keep everyone nibbling away happily.
If you don't like mustard, or have children who aren't keen on it, you can simply leave it out of this recipe entirely, and it won't matter at all.
Traditional Picnic Baskets
This is my mum's recipe and is by far the nicest I have tried so far... Of course I am more than a little biased...
- 4 eggs, plus an egg white
- 400 g sausage meat
- 1 tbsp chopped chives
- 1 tbsp chopped thyme
- 2 tsp dried oregano
- 1 tbsp English mustard (optional)
- 2 tbsp plain flour
- 50 g fresh breadcrumbs
- Oil, for frying
- Start by boiling the eggs for 6-7 minutes. The eggs need to be fully covered in order to cook through properly. Once they have been boiled, put them straight into a small bowl of cold water to prevent them cooking further.
- Mix together the herbs, sausage meat and mustard, ensuring they are all combined well.
- If you have a little helper with you, this is a good time to ask them to shell the eggs, being very careful to keep the egg whole.
- Line up 3 small bowls. One should contain the flour, with another holding the breadcrumbs separately and in the third bowl whisk the egg white so that it is lighter but not foamy.
- This step is fun for kids too! Take one of the eggs, carefully smother it in flour, so it is completely covered, then pat some of the sausage meat into a burger shape. Put the egg on top of the neat then gently mould the meat around it completely, so that it is a round ball.
- Coat the ball in the egg white, then dip and cover it in bread crumbs completely. Repeat these last two steps with all the eggs.
- Heat the oil in a pan, ensuring it is hit enough before putting any of the eggs into it. You can check this by dropping a breadcrumbs into it; if the oil doesn't start sizzling, you will know it isn't ready for the eggs yet.
- Slowly lower one or two of the eggs at a time into the pan of hot oil and cook until they are golden-brown (this usually takes around 6 minutes). Repeat until all the eggs have been fried.
- Remove them from the pan with a slotted spoon and place straight onto kitchen roll to absorb the excess oil.
- Leave them to cool completely before tucking in.