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Munin-Hugin
11 Sep 2015, 15:32
I just made these AND had these for the first time tonight, and they were delicious! I wanted to share the extremely simple recipe for them with everyone with hopes of bringing the joy of food I had tonight to you all.

I made 8 eggs, so I'll use that as a basis.

* Almost hard-boil 8 eggs, just enough so that the whites are firm enough that you can peel away the shell, but so that the yolks are a little runny. If they're fully hard, it's no problem either!

* Mix together 2lbs (900g or so) of ground pork, a few handfuls of breadcrumbs, two raw eggs, some Worcestershire sauce, black pepper, a shot of scotch or whiskey (I used maple whiskey), some maple syrup, and whatever other spices you might like.

* With the meat mixture, wrap up each egg so that it is entirely covered, then roll it around in some more breadcrumbs until it's coated. Mine ended up to be about the size of baseballs.

* Heat up a pan with some cooking oil until it is just about "talking" (when it starts popping and making a mess), then add your meat-eggs to the pan. I was only able to fit 4 at a time. If the pan is shallow, you'll have to babysit them, rolling them around every so often so that it gets a nice crust all over.

* Once they are all done, pop them in the oven for about 20 minutes or so on 350 degrees. This will make ensure that the pork is fully cooked through. You can always cut one in half to check if it's done, and add a few more minutes.

* Serve with a nice mustard, ketchup, or whatever condiment you'd like! I only had ketchup tonight, but I'm sure a hollandaise would be wonderful!

* Enjoy the hell out of them!

October
11 Sep 2015, 15:34
Thanks so much for this, Munin! Looks delish!

Pictures?

Munin-Hugin
11 Sep 2015, 15:57
Picture, as requested!

http://i591.photobucket.com/albums/ss355/Munin_Hugin/182f260d-750d-4329-82b7-eb595e0e382e_zpshprqibkr.jpg

I had two of them, and boy are they filling! Of course, that is 1/2lb of meat and two eggs ...

October
11 Sep 2015, 16:08
Beautiful! They look perfect! I shall have to try your recipe now.

Munin-Hugin
11 Sep 2015, 16:25
Beautiful! They look perfect! I shall have to try your recipe now.

Thanks! They came out a bit darker than I wanted, but the taste was quite good, if I do say so myself. I'd suggest using a sweeter scotch or whiskey, because even that little bit really stands out, unless of course you WANT that strong flavour. I did a little more looking up on recipes and such about them, and turns out that you can spice them to hte moon and back. Sweet, salty, spicy, there was even one I saw for a heavily Indian influence with curry and cinnamon (which makes sense since supposedly they are based on kofta, middle eastern meatballs).

The story goes that the current form of the scotch egg was basically a traveler's snack. Because it consists of a relatively hearty meat and a boiled egg, it would be able to stay decently preserved for a number of days before spoiling. Also , it could easily be wrapped up in a piece of parchment, cloth, or even leaves and carried along for trips. With a large amount of protein, coupled with just how filling they are, it would make quite a solid meal while on the road. Later, after being dressed up with fancy sauces and exotic spices, it could be often found in prepared baskets for the wealthy on picnics.

October
11 Sep 2015, 16:28
Lol, they never last that long, in my experience. They get eaten looooong before they go off.

But thanks for the info! I've only ever had them one way. MY mum has been experimenting with homemade breakfast sausage, so she might take a crack at these, knowing how customisable they are. Thanks for all your hard work and generosity :-)

anunitu
11 Sep 2015, 17:50
Those look very tasty,for me however unless someone does them(I am a VERY bad cook) I will most likely never taste them.

B. de Corbin
11 Sep 2015, 18:22
I've had Scotch Eggs at ren festivals, and they were great! I shall try your recipie!

habbalah
11 Sep 2015, 18:29
Those look delicious. I want to try one badly.

kalynraye
11 Sep 2015, 22:03
You did beautifully!!! I know they are made with hard boiled eggs but I really really want to make them with a soft boiled egg, or poached.

Tylluan Penry
11 Sep 2015, 23:02
I've never had them with whiskey in them before! Where I lived they're usually sold without it, and when I used to make them I never used whiskey. But yours look fantastic.

While on the subject, did you know there is a veggie version called Welsh eggs? True - using a leek mixture instead of the sausagement (ground pork) but basically the same method. They're brilliant too.

Munin-Hugin
12 Sep 2015, 00:08
You did beautifully!!! I know they are made with hard boiled eggs but I really really want to make them with a soft boiled egg, or poached.

They're "traditionally" made with soft boiled, but since it was my first time making them I didn't want to risk getting yolk all over the place since I knew I'd probably break the whites while making them!

Tylluan Penry
12 Sep 2015, 00:48
They're "traditionally" made with soft boiled, but since it was my first time making them I didn't want to risk getting yolk all over the place since I knew I'd probably break the whites while making them!

That's interesting because where I live they're always hard boiled. Must be lots of different traditions!

Munin-Hugin
12 Sep 2015, 07:17
The traditional ingredients are all over the place! Some say dill, others red pepper, then there's hard vs soft boiled, baked vs fried ... One even said to line the cups of a cupcake pan with the meat mixture, crack the raw egg into there, then seal and bake. I think it's one of those recipes that really is up to the cook. :)

kalynraye
12 Sep 2015, 10:09
That's interesting because where I live they're always hard boiled. Must be lots of different traditions!

I don't think I have ever seen them made with a soft boiled or a poached egg before but I want to see if I can. I love poached eggs and I personally think it would be a culinary challenge.

habbalah
14 Sep 2015, 21:01
You did beautifully!!! I know they are made with hard boiled eggs but I really really want to make them with a soft boiled egg, or poached.

I love runny egg yolk, so soft-boiled eggs sound great in these.