Home > Recipe, Recipe: Dinner, Sydney > Dinasour Scotch Eggs!

Dinasour Scotch Eggs!

I don’t post a lot of recipes and most of you probably think I eat out 24 / 7! Well that’s not true, I do cook, at least 3 – 4 times a week believe it or not! Unfortunately, ‘The Mother’ doesn’t like to eat out as much as I do.

I first encountered Scotch eggs whilst I was in London a while back. For those who are unaware what Scotch eggs are, they consists of a shelled hard-boiled egg wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. It can also be baked if you want to be a little healthier.

It wasn’t until I went to Orto Trading Co that I had another encounter with Scotch Eggs and absolutely loved it. I remember seeing a recipe, a friend, J, whom I met whilst in Hong Kong made wonderful Scotch eggs for a party and it looked amazing. You can check out her recipe here – she is a FANTASTIC cook! Kind of wished I met her earlier and try more of her delicious cooking.

This was my first attempt and it wasn’t as ‘easy’ as I had thought! Super tedious and my kitchen was a mess!

Eggs – no I didn’t cook all twelve eggs but I probably should have. Used half a dozen, made sure that I didn’t over boil the eggs, although it was a little bit of a hit and miss. I followed J’s instructions – put kettle on first to get water going, keep the heat on medium and set timer for 6 minutes. Once the six minutes was up, I put them in a bowl of cold water with ice and I left them there until I was ready to peel them.

Before I go on – I am the worse at peeling eggs! Started with six and ended up with four! Broke one so ate it, and the other had half of the white bit missing that it ‘burst’ whilst I covered it with pork meat. *sigh*

Now the pork meat: Ingredients:

  • 600g of fresh mince pork
  • 3 chopped chilies
  • 1 bunch of coriander
  • Different types of spices: paprika, cumin (to taste)
  • Salt (to taste)

Chop the corriander, and put everything together with pork mince.

Now the hard bit – forming the sausage around the eggs! MAN! What a pain! I don’t know how J managed to take photos whilst putting them all together! I definitely struggled.

I just realised that I didn’t roll a ball of sausage mix in my hands before putting it on the clingwrap. I just got a couple of spoonfuls and flatten it on the clickwrap and placed the egg in the centre.

Using the clingwrap, I rolled the mixture over the egg, gently press the egg. Carefully remove the clingwrap and remove any excess meat. Gently roll around with your hands to form a uniform ball and repeat for the others. I didn’t put it in the freezer, I just kept going but by putting it in the freezer it will hold the shape while you continue to form other eggs.

For the batter

  • Flour
  • 2 eggs
  • Breadcrumbs
  • Oil for frying

Place flour, eggs, breadcrumbs all in different bowls. Heat oil on medium and fry for 5 minutes, make sure you turn them gently every once in a while.

I’m quite certain that I put way too much pork mince on my Scotch eggs – they were GIGANTIC! Called them dinosaur Scotch eggs instead and eaten straight out of the fryer – they were awesome! First batch, eggs were a little over cooked but still wonderful.

Second batch – not as perfectly shaped but oozed with yolk! Will definitely get it right next time hopefully! I think with practise it will be perfect, definitely worth the effort! Thanks J for the instructions, can’t wait to head back to Hong Kong and be fed again 🙂

  1. June 24, 2011 at 12:22 am

    LOL dinosaur eggs! Try making these with quail eggs next time – they will take longer to peel but the end result is so, so cute ^^

    • June 24, 2011 at 12:25 am

      LOL which means i will need at least 2 dozen eggs cause i will end up eating them whilst making them i love quail eggs….

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