Scotch duck eggs
Saturday 12 July 2008
I think that Scotch eggs should be a treasured national picnic food on both sides of the border, but unfortunately they seem to have become a bit of a joke in recent years, mainly because they're mass produced – you're likely to find a leathery egg barely covered in gristly sausagemeat and covered with bright orange crumbs.
Try making the home-made variety – they're so much better. It's rare to find decent sausagemeat so buy sausages from the butcher and remove the meat.
In country areas you may be able to buy duck eggs straight from the farm.
4 duck eggs boiled for 6-7 minutes, cooled in cold water and peeled
350g good-quality Cumberland sausagemeat
Flour for dusting
1 egg, beaten
50-60g fresh white breadcrumbs
Vegetable or corn oil for deep frying
Divide the sausagemeat into 4 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.
Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Serve hot, cold or at room temperature.
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