A finishing chilli tang cannot disguise this appalling morsel barely comestible. You can see the use of seasoning and all the elements dotted in the Cumberland sausage meat, which rattles in its thinly applied shell of breadcrumbs like the yellow gift ovum in a Kinder Egg. The (free range?) egg takes up most of the inside, it’s colouring taking on a form of dishwater and the grey ring of over-boiling bleeds out into the once white albumen to amalgamate and form clouded grey. The yolk has formed into shrivelled wax clumps that stick to your teeth and give you breathe like a zombie.
One to avoid.
- Cleavers (forevereggsploring.com)
There’s certainly a rustic appearance about the Randalls Butchers Scotch egg. It’s meaty with a thick, rugged rim of breadrumbs. Rough and crumbly. The sausage meat appears to be unseasoned. There are no flecks of colour. No black dots of pepper or green strands of parsley. You cannot scent fresh thyme or spring onion, but rather plain, flat sausage meat which cushions the centre egg. The egg itself is fine. Just fine. It’s not over-boiled and has a rich, vibrant orange yolk.
This is a run of the meal production. A basic Scotch egg. Faultless but by no means exciting.
Here’s my recipe for Duck Scotch eggs with chilli & coriander sausage meat. It’s a crowd pleaser! Follow the recipe and you’ll have hot, tasty sausage meat coating a creamy egg with a glowing yellow runny yolk. The breadcrumbs will be golden and you’ll have that pleasing crunch when bitten into. Enjoy!
- Duck egg(s)
- 275g/10oz sausage meat (I used pork and herb sausages – already seasoned with white pepper and black pepper)
- 1 tbsp chopped fresh parsley
- 1 spring onion, very finely chopped
- Salt and freshly ground black pepper
- Chilli flakes
- 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 125g/4oz breadcrumbs (I used Paxo Golden Breadcrumbs)
- Vegetable oil, for deep frying
- Place the eggs (still in their shells) in a pan of cold salted water.
- Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
- Drain and cool the eggs under cold running water, then peel. This is always the tricky part, and takes me the longest.
- Mix the sausage meat with parsley, spring onion and add some chilli flakes in a bowl. Season well with salt and freshly ground black pepper.
- Divide the sausage meat mixture into four and flatten each (like thin burgers) on a clean surface (about 12.5cm/5in long and 7.5cm/3in).
- Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. This will help the sausage meat stick to the egg
- Place an egg on each of the sausage ovals, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Sometimes it helps to add more sausage meat and pinch together with your finger tips.
- Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
- Heat the oil in a deep heavy-bottomed pan. Test if ready by dropping in a pinch of breadcrumbs, and they should sizzle and turn brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
- Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
- Leave for a minute and serve cool.
Read other Scotch egg recipes