Scotch Eggs

Scotch Eggs.  Something I have not had, or made, for a very long time.  These are pretty ad-hoc and the recipe can vary depending on taste and what is in the pantry.  They are fun to make and good to eat.  This is my last cooking project for the girls before I fly back to Australia tomorrow.

  • 8 hard boiled eggs
  • 1 kg lean minced beef
  • 500g sausage meat
  • 1 grated carrot
  • 1 med capsicum finely chopped
  • 2 Tbsp onion flakes
  • 1 tsp sage
  • 1 tsp Rosemary
  • 1 tsp thyme
  • 1 tsp beef stock powder
  • ½ tsp mustard powder
  • ½ tsp paprika
  • ½ tsp cayenne
  1. While the eggs are boiling and cooling, mix the other ingredients well, cover and put aside
  2. Preheat the oven to 180C  fanbake
  3. Peel the eggs
  4. Divide the meat into quarters and then halve each quarter
  5. Mould each eighth of the meat mixture into a disc and wrap it around an egg,
  6. Enclose it and roll to form a ball.
  7. Roll the ball in bread crumbs (which you can flavour with garlic powder or chilli or whatever if you choose)
  8. Bake on a baking sheet for 25-30 minutes until nicely brown and firm.


Here are some handy hints for cooking hard-boiled eggs.









About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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One Response to Scotch Eggs

  1. Pingback: Eggses | Kummerspeck

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