Scotch Eggs are a very popular snack or picnic food in Britain. They are also one of my boyfriend’s favourite foods to eat. Personally they have always tuned my stomach and I have never dreamed of eating one. But because I am such a loving and wonderful girlfriend I do occasionally make them for him as a very special treat. In England they are always found in refrigerator section and served cold. I think that is what has always put me off. I cannot stand cold egg, which probably explains my reluctance to eat egg mayo too (although the smell may also be accountable). Last week we went to Reilly’s in Itaewon and were shocked to see scotch eggs on the menu as I never dreamed they would make it to Korea. These however were served hot and tasted amazing. Later that week I had some left over pork mince from some dumplings I had been making and decided I would whip Niall up a batch. I tried these ones too, straight out of the fryer and they were amazing! I think I have finally been converted into a scotch egg eater after all these years. If you want to be truly authentic, then scotch eggs should be made with sausage meat which you can buy from Gavin’s sausages in Myeong-dong or online. However the pork mince works quite well too.
5 hard boiled eggs
1 beaten egg
200g of pork mince or sausage meat
150g of pankco crumbs
A pinch of salt
A pinch of pepper
1/2 a teaspoon of sage
1/2 a teaspoon of mixed herbs
Boil the eggs for about 10 minutes. When they are done take them out of the pan and plunge them into a bowl of cold water to cool them down. This will also help with the peeling process. Meanwhile season your pork mince with the herbs and salt and pepper. Its really up to you how well you like it seasoned. On a large flat surface, lay a piece of cling film down, and put the pork mince on it. Then cover it with a second piece of cling film. With a rolling pin, roll the meat flat until you have a nice large rectangle of it about 5mm thick.
When the eggs have been fully cooled, remove the shell being careful to keep the egg intact. After they have been peeled, place the egg on the mince and wrap the mince around the egg. You should be able to get it covered but you may have to fill in a few patches by yourself. Making sure the egg has been completely covered in the mince, dip the mince covered egg into beaten egg then roll in the panko crumbs. Make sure that the egg has been completely coated. Deep fry them in hot oil for a few minutes, turning then over occasionally so they brown evenly. Be careful to insure the pork mince has cooked through thoroughly. When they are done, pat them with a kitchen towel to remove excess oil and serve. Voilà your favourite British snack in minutes.