Sage and Onion Scotch Eggs/Huevos Escocias, con Salvia y Cebolla/Sálvia e Cebola Scotch Ovos

This is a take on a popular picnic food and snack…I have added flavourings to the pork mince and just a hint of chilli, to give it a kick…

Ingredients

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6 Eggs to be boiled-Free Range preferably.

Hot Water, 750mls

Pork Mince, 500-700 grams-Or if you desire not to use Pork, use Beef,Lamb, or Chicken Mince if preferred.

1/2-1 Teaspoon of Chilli Powder-Or more depending on personal taste!
1-2 Teaspoons of Garlic Powder
2 Teaspoons of Marjoram
1-2 Teaspoons of Salt
1 Heaped Teaspoon of Pimenton Dulce(Smoked Sweet Spanish Paprika-you can buy La Chinata at most delicatessens/supermarkets.)

2 Whisked Eggs, to dip the mince covered egg.
1 Packet of Sage and Onion Stuffing Mix
500mls of Vegetable/Sunflower/Corn/Olive oil-Be very careful with the two latter oils as they heat to high temperatures, and the eggs may burn.. Turn to a very moderate heat and adjust the heat if it browns too quickly.

    Method

Put the eggs in a pot, of water of which should be boiled already from a kettle-This will help with the cooking process.
Boil the eggs for about 6-8 minutes, whereby they should be hardboiled within this time.

when they are hardboiled enough-You may require a few minutes longer to boil the eggs, depending on egg size, pour off the water and replace with cold water. This will stop the eggs from cooking, and make them cool enough to handle.

Meanwhile, take the mince out of the fridge, and place in a bowl, along with the garlic,chilli,pimenton,salt, and marjoram. Use your hands and knead the ingredients into the mince, until mixed through. Leave to stand while you unshell the eggs*.

Once you have unshelled the eggs, put a pan to heat with vegetable oil, on a moderate heat. Place the stuffing mix in a bowl, and whisk the two eggs, and leave aside. take a small ball of mince and using your thumb and middle of palm, smooth the mince over the cooked egg. In other words, make a light scrunching and smoothing motion. Add a little more mince to the egg if its not covered enough. Dip in egg, and then in the stuffing, shaking the egg in the bowl so that there is an even coating. Repeat for the other eggs.

Check the oil is not too hot, and adjust if the oil is too hot. Then fry the eggs two at a time, or even four(If you have a deep fat fryer, this can be done in slightly bigger batches.).

Fry each batch for 6-8 minutes, they should be golden brown and cooked through. Repeat as necessary. Serve with a leafy salad, or my roasted fennel, onion, tomato and marinated mozzarella salad. Divertais!

* TO UNSHELL EGGS:Lightly tap the egg on both ends twice. Then using both palms of hands, roll the egg lightly between your hands, to crack the shell even more. Then proceed to unshell the egg. Repeat as necessary. I hope this has helped! 😀

 

 

 

 

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5 thoughts on “Sage and Onion Scotch Eggs/Huevos Escocias, con Salvia y Cebolla/Sálvia e Cebola Scotch Ovos

    1. Thank you very much! I am glad that you took the time to view some posts on my blog.. I promise I will make up for the lack of posts by posting something very soon! Gracias!

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    1. Thanks for the comment….I am glad that this has encouraged you to try the recipe again…Glad you enjoyed it! If you like my blog spread the word to friends who are in need of food ideas! Ahi na ma!!

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