I still had masses of those double yolk egg-o’s I got at the Hazel Food Market last Saturday. What to do, what to do, what to do… *Frambled* eggs are the staple weekend break-o, fried isn’t high on the cards for me, boiled – not since my Australian bestie left – boiled eggs were our thing…. Scotch eggs – meat, double yolk eggs, crumbs, all turned into a ball & fried – obviously.
If you grew up in Saffa in the 90’s then you know all about Scot Scott, the legendary MNet presenter – Scot Scott – so good they named him twice – Boom! That’s kinda like my Scotch eggs – so good – I named them twice…. Yes. I just did that.
*You can also indulge in Scotch Scotch Egg glory if you don’t mind a bit of a mess & you promise to be careful with hot oil – promise!*
Scotch Scotch Eggs
<<<<makes 4 fatties!>>>>
400g pork mince
1 tsp (5ml) dried chilli flakes (more if you like powerful heat)
1 tsp (5ml) ground cumin
1/2 tsp (2.5ml) ground coriander
1/2 tsp (2.5ml) turmeric
Magic Maldon & black pepper burst
4 double yolk boiled eggs, peeled
A dusting of flour
2 eggs, beaten
2 cups seasoned breadcrumbs mixed with grated Parmesan
Oil, for frying
In a *large large* bowl (keeping the theme running), combine the mince, chilli flakes, cumin, coriander, turmeric & a good sprinkling of Magic Maldon & a black pepper burst. Mix well & set aside. Dust the eggs in flour, divide the mince mixture into four portions & cover each egg with a mince blanket. Place the mince balls in beaten egg, followed by crumbs, back into the egg & back into the crumbs. Fry in medium-hot oil (please be careful) for about 10 minutes (turning the Scotch Scotchies as you go). Drain on absorbent kitchen paper & they’re ready to chow.
*I added a dollop of lemony, dill mayo before tucking in*
Scotch Scotch Eggs – so damn good I named them twice. Oh. Yeah. <<catch-phrase material>>
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