- July 1, 2014
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Scotch Eggs the Edinburger Way
We love getting parcels in the post and when The Great British Butcher Giftset landed on our table, we couldn’t wait to get cracking with it. The folk behind the Great British Butcher have been crafting marinades, seasonings and sauces for the Great British butcher for over 35 years & believe that rather than disguising the taste of quality meat our flavours should enhance it.
In the gift set there are four crumbs or rubs and a very funky tea towel. At first I thought it was an apron and thought what a great idea, but upon discovering it was a tea towel I was still very happy. Most of our tea towels are plain so this will brighten up the kitchen.
In our giftset we had British BBQ run, Lemon and Mustard crumb, Bloody Mary rub and Crunchy Curry crumb. Along with the four cute tins for storage, there was a recipe card for each flavour to provide some inspiration.
It took us a few weeks to decide what we should make and we eventually settled on Scotch Eggs. I’ve not made these before and they’re one of Mr Edinburgers favourites. After much deliberation and tweeting on how to make the perfect scotch egg, I set about making mine.
- 8 good quality Cumberland sausages
- 4 eggs
- 2 eggs beaten
- 3 tablespoons of flour seasoned
- 50g lemon and mustard crumb
- 50g crunchy curry crumb
- Place 4 eggs in a pan of salted boiling water, bring to the boil and then simmer for 7 minutes.
- Once the eggs are cooked, immediately place in cold water – this will stop them from continuing to cook.
- Take the skin of the sausages and place in a bowl. Season with fresh herbs and/or a spoonful mustard if you like.
- Divide the meat into 4 balls.
- Place each ball on it’s own sheet of cling film, then place another on top and gently roll out.
- Each peeled egg, roll in flour then place on the meat and roll up into a ball shape.
- The roll each ball in egg, then flour, then breadcrumbs, then egg and breadcrumbs again.
- Then shallow fry them for a few minutes to crisp up the crumb coating and then place in a pre-heated oven at 180ºC for 15-20 minutes to ensure fully cooked.
Verdict – The crumb is a fantastic idea and gave scotch egg a totally different flavour. The crunchy curry was both or favourites, partly because the lemon and mustard one was so fresh and reminded us of summer, which is now long gone! The rubs would also work brilliantly on a good steak or other cuts of meat. I can’t wait to try out the crumb on haggis balls, our next dinner guests are in for a treat!!
The gift set is the perfect Christmas present for foodies out there and we’ll be checking out what else The Great British Butcher has to offer.
Current home: Edinburgh, Scotland, She loves holidays, him, good food, cooking, baking, wine,