Chef Raymond Etheridge, the Bothy Wine and Whiskey Bar.
  • 24 eggs (for boiling)
  • 1 sml pkg package (approx 1 lb) ground beef
  • 1 sml pkg package (approx 1 lb) ground pork
  • 1 sml pkg (approx 1 lb) ground bison
  • 1-2 cloves garlic, minced
  • 1 t Worcestershire sauce
  • 1 t Cajun spice
  • ½ bunch fresh chopped parsley
  • ½ t ground black pepper
  • ½ small white onion finely diced
  • flour for dredging
  • 2/3 c panko crumbs for coating
  • 1 beaten egg for egg wash
  • vegetable oil for frying (enough to immerse eggs)
Mix all the ingredients except for the flour, egg and panko crumbs. Reserve.
Boil water in a large pot. Place eggs in the boiling water for 11 minutes. When ready, place the pot in the sink under cold running water. Slowly and gently crack the shell and peel each egg. Place on paper towel to remove any water. Eggs need to be dry.
Put oil in a pot and place on the stove. Bring the oil temperature up to 350ºF, suitable for frying.
Portion the meat into 24, 2 oz pieces and set aside.
Place one portion of meat in your palm and push down until flat. In the middle use your thumb to make an indent.
Place the egg in the indent and roll the meat around the egg until covered. Set aside. Repeat until all eggs are covered with meat.
Roll each meat-covered egg in cling wrap to smooth out and firm. Repeat with every egg. Chill for 15-20 minutes.
Slowly remove the cling wrap. Place each egg in the flour and make sure it's evenly coated, then dip in egg wash, followed by panko crumbs.
Gently place eggs into hot oil and cook for 8 minutes. Don't overcrowd.
After 8 minutes, remove eggs and place on paper towel to drain.
To serve: cut in half and serve with a Branston pickle and some nice grainy mustard. Makes 24 Scotch eggs.
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Terri Campbell
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