Post by Caz on May 27, 2015 10:03:40 GMT
You need:
- 5% or less mince of any type, I have found beef has turned out the best so far but have had succes with pork, turkey and mince. Quantity differs really but I find one smallpack does about 4 eggs.
- Seasoning, my advice here is that season quite heavily as the flavour still comes our fairly weak. For Beef I used all spice and some chilliflakes to make jerk type eggs but I change it up each time.
- hard boiled eggs
- 1 beaten egg
- Breadcrumbs, I tend to use wholegrain ryvita crackerbreads as one is only 1/6 of HEXB but theres other things you could try like wheetabix, smash etc
Directions:
- Preheat oven to gasmark 5 or 6
- Form mince mixture into an oval and wrap around an egg
- Use a pastry brush to cover surface in beaten egg mixture (or dunk if that's your thing)
- Roll around in bread crumbs
- Oven for about 30 mins or until done to your satisfaction
Notes:
- Some mince has quite a fair amount of fat run off even if it's 5% or less, I like to use a bigger oven tray to give it space to run off without the bottoms of the scotch eggs sat in it going soggy at the bottom.
- I usually turn mine upside down for last 5 mins so the bottoms get crispy too
- I also add a bit of the beaten egg mixture into the mince so it holds together better
- 5% or less mince of any type, I have found beef has turned out the best so far but have had succes with pork, turkey and mince. Quantity differs really but I find one smallpack does about 4 eggs.
- Seasoning, my advice here is that season quite heavily as the flavour still comes our fairly weak. For Beef I used all spice and some chilliflakes to make jerk type eggs but I change it up each time.
- hard boiled eggs
- 1 beaten egg
- Breadcrumbs, I tend to use wholegrain ryvita crackerbreads as one is only 1/6 of HEXB but theres other things you could try like wheetabix, smash etc
Directions:
- Preheat oven to gasmark 5 or 6
- Form mince mixture into an oval and wrap around an egg
- Use a pastry brush to cover surface in beaten egg mixture (or dunk if that's your thing)
- Roll around in bread crumbs
- Oven for about 30 mins or until done to your satisfaction
Notes:
- Some mince has quite a fair amount of fat run off even if it's 5% or less, I like to use a bigger oven tray to give it space to run off without the bottoms of the scotch eggs sat in it going soggy at the bottom.
- I usually turn mine upside down for last 5 mins so the bottoms get crispy too
- I also add a bit of the beaten egg mixture into the mince so it holds together better
