– one egg
– filling of one pork sausage
– 6 slices of thin cut bacon.
– 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
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
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 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.
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
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.
CRUST | The sausage-wrapped egg is dredged in flour, a buttermilk-egg wash, and panko bread crumbs. Then it is deep-fried until golden-brown.
EGGS | The eggs come from three different local farms: Dis & Dat, Peace and Love, and Eden Creek. The eggs are hard-boiled and then wrapped in burger sausage.
BANGER SAUSAGE | This traditional English sausage is made in-house for Central 214‘s breakfast and brunch items. The sausage is composed of Berkshire pork belly and shoulder, bread crumbs, and various spices and herbs, including coriander, nutmeg, cayenne, sweet smoked paprika, sage, thyme, and parsley. Dijon mustard is added as well to make the sausage go “bang,” Dodd says.
SALAD | The Scotch egg is served atop a frisee salad tossed in champagne vinaigrette. The dish is finished with a sprinkle of fleur de sel.
See the D Magazine article
Filed under Press, Recipes
Marks & Spencer recently named Pork Farms Group as the winner of its Premium Food Award for the new hot eating runny-centred Scotch egg product, sold as the ‘M&S Gastropub Runny Poached Scotch Egg’.
M&S selected Pork Farms Group for the award in recognition of the company’s outstanding product innovation and consistently high product quality delivered since the Gastropub egg launched in stores last year.
The egg has a perfectly runny centre that maintains its runny yolk even when reheated – an innovation achieved by developing a unique and highly specialised process.
Matt Dawson, M&S product developer, said: “The Gastropub Runny Poached Scotch Egg has allowed us to offer our consumers a reinvention of the Scotch egg. In supplying the product to us, Pork Farms has shown the rare ability to combine truly ground-breaking innovation with the consistent quality that our customers expect. It tastes great and scores a perfect 10 in our consumer taste tests.”
Chris Peters, MD of Pork Farms, said: “At Pork Farms Group, innovation, excellent product quality and strong customer relationships form three of the central pillars of our business. This M&S award gives us particular pride as it reflects great strength in all three areas.”