Lisette's Cooking Adventures: Scotch Eggs

Scotch eggs were a favorite appetizer served in Goan homes in East Africa when I was growing up. The original Scotch egg is a hard boiled egg nestled in a blanket of bulk sausage meat, breaded and then deep fried. For Goans this sausage meat is enhanced with mild spices and flavorings.

In this rendition I have exchanged the sausage meat for a fine ground mix of beef and pork because I could not find bulk sausage in my grocery store. I also chose to bake the Scotch Eggs instead of frying them.

This is a great meal when you want to eat light. It is low- carb, and when paired with a salad is a complete and filling meal.

Ingredients

10 large or 12 small eggs, hard boiled and peeled ( set aside)

1 pound lean ground beef or pork ( I used a blend of both )

1 level teaspoon ground ginger (or 1 teaspoon fresh chopped ginger)

1 level teaspoon ground garlic (or 1 teaspoon fresh chopped garlic)

1 level teaspoon cumin

1 level teaspoon ground coriander

1 heaped teaspoon salt (or to taste)

1/4 teaspoon pepper

1/4 teaspoon cloves

1/4 teaspoon cinnamon

1/4 teaspoon chili powder (optional) ( or one fresh green chilli chopped finely)

1-2 tablespoons of vinegar ( depending on taste)

For Breading

Flour

1 egg beaten

Panko Breadcrumbs

Instructions

Put the meat in a bowl.

Break down the meat with a fork

Add all the ground spices, then the vinegar

Mix well to combine

If you are using small eggs divide the meat into 12 parts, for medium to large eggs separate into 10 portions. Use about a foot square piece of plastic wrap and lay flat on the counter. Put one rounded portion of meat in the center

Fold one half of the plastic wrap over the meat.

Using your hands flatten the meat to a rectangular shape.

Tip : Place a hard boiled egg on the flattened meat and use the plastic wrap to shape the meat to cover the egg. I find this easier, but you can use your hands directly on the meat, which I find more difficult.

Continue until all the eggs are covered.

Preheat your oven to 375F

Line a baking tray with parchment paper and lightly oil. Keep your flour, beaten egg and crumbs close by.

Dip each egg in the flour to lightly coat it, then dip in the egg and shake off any extra egg. Lastly dip in the bread crumbs to completely coat the scotch egg. Lay the prepared egg on the baking tray. Continue doing this till all the eggs are prepared. Gently spray the eggs with a kitchen oil. Place in the pre-heated oven for about 25 minutes until browned, and crispy.