Call them what you will: Scotch Egg, Savoury Eggs, Picnic Eggs, Party Eggs, Snack Eggs, even Narcissus Eggs – these little bundles of joy are the Pokemon of food. I like them because besides being delicious, they are super filling, reheat well, and give me a boost of energy I need in the morning to get things going. From the sounds of the wikipedia article, they are the overcooked hotdogs of UK convenience stores.
Traditionally, a scotch eggs are eggs covered in sausage meat, then battered and deep fried. Which, don’t get me wrong, sounds AMAZING. However, the healthy version is still pretty drool worthy. The key to flavor is to season the shit out of the meat. The other key to a successful Egg is keeping everything together by keeping everything nice and chilled until its ready to fry.
Scotch Eggs (makes 4)
- 5 eggs
- 1 lb ground beef
- wax paper
- 3 TBS Italian seasoning mix (or equal parts majoram, thyme, rosemary, savory, sage, oregano, and basil)
- Salt to taste
- Coconut oil, bacon grease or oil with a high smoke point
Okay, now stay with me, making eggs isn’t as complicated as making multiple jumps with Battlestar Galactica, but it requires temperature control and patience. Both of which are hard for me, so I’m sure anyone reading this will be fine.
- Boil 4 eggs for ten minutes
- While eggs are boiling, season the meat and knead in additional egg until the ground beef has a tuna salad texture to it. Seperate into 4 equal sized mounds and chill them out in the freezer
- Take out the eggs and run them under cool water, put them in the freezer
- Wait about 10 minutes before pulling the meat. On the wax paper, mash the chilly balls flat – enough to cover an egg, but noth enough that it tears apart.
- Place eggs on top of meat mashes and cover. Thin back to making clay balls in art class. In your hands, roll the meat around until the entire surface is evenly covered, pat lightly to keep meat in place.
- Return meat the the freezer while you prepare to fry.
- Heat a large saucepan or pot and fill with half an inch of lard or oil. Heat until very hot. Slowly lower your first ball in. It should sizzle the second it hits the grease. let cook 2 minutes on each side. Be careful when turning as the ground beef sometimes sticks to the pan on my first ball. Balls are done when browned and bits of fat cling to them.
- Cut in half or stuff the whole thing in your mouth if you’re talented, add dipping sauce or mayo. Goes well with Asparagus for a full meal.
Like some of the best things in life, I discovered this recipe accidentally, out of laziness, while hungry. I had asparagus but not oil, fat or whatnot to roast it in, and only a bit of orange juice in the fridge. But it did the trick. Gradually, I’ve been adding more OJ, refining this recipe as I go along, like most things on this blog. The taste is sweet but leafy, and the texture soft outside and crunch on the inside. Not really candied, but as close as you can get to sweetening greens.
- Bunch of THICK asparagus spears
- 2 1/2 cups orange juice, or enough to cover what you’ve got
- Salt to taste
- Cut spears for cooking (FUN FACT! They naturally break where they should be cut. Much more fun.)
- Place in sauce pan and cover with orange juice, making sure the leafy heads are just soaking in that shizz.
- Heat on low and simmer the outside skin is soggy, but before they go limp
- Pour out the majority of the OJ (it should have separated, try to keep some pulp) and place back on the range, this time a medium heat. Salt, and cook 2 minutes, turning occasionally.