I’ve eaten too much popcorn. You know that horrid feeling of guilt mixed with sugar induced sickness, that’s what’s hitting me right now. The feeling that should have hit me about half a bag of popcorn ago. I’m slouching on the sofa wondering whether my stomach will return to its normal size again or whether I’ll have a permanent popcorn baby.
Oh god I just shoved another handful into my mouth.
I know what will make this feeling go away, and potentially sort out the caramel stuck to my teeth; Scotch eggs. Of course, more food is the answer! Whenever I eat too much sugar, which is more often than not, I always need something savoury to sort me out.
Scotch eggs are an ideal picnic treat for the spring. Meat, eggs, breadcrumbs… All fried together? Yes please. It would always be the best day when I got a scotch egg in my lunch box at school. But they were from a packet. These are so not from a packet. These are crisp, full of flavour and fresh! These are made with quails eggs so they’re smaller than usual and much more elegant than shoving a massive fried ball in your mouth.
Ingredients – recipe from Jamie Oliver – makes 12 scotch eggs
- 4 Cumberland sausages
- ½ teaspoon sweet paprika
- 1 sprig fresh rosemary, leaves picked and very finely chopped
- 1 sprig fresh sage, leaves picked and very finely chopped
- 1 whole nutmeg, for grating
- sea salt
- ground pepper
- 3 handfuls plain flour
- 2 free-range eggs, beaten
- 125 g white breadcrumbs
- 12 free-range quail’s eggs
- vegetable oil, for frying
First boil your quails eggs. Place your eggs into a small pan. Pour boiling water over the top so that they’re covered, and cook for 2 minutes. Once this is done, run cold water over them for a few minutes so that they cool down quickly. Next, gently roll your eggs on the counter to release the shell a little. Peel off the quails egg shells. It is easier to do this under running water.
Next cut open your sausages and squeeze out the meat into a bowl. Add in the paprika, herbs, a pinch of salt and pepper and a few grates of nutmeg. Using a fork or your hands, mash all the ingredients together. Next, lay out your bowls of flour, egg and breadcrumbs so that you’re ready for assembly.
Now for the assembly! Flour your hands and take a small piece of sausage meat and flatten it out in the palm of your hand. Place the egg into the middle of the sausage patty and carefully shape the meat around the egg, pulling up the sides. Pat and squeeze them gently in your hands when they are completely covered so that you can make a round shape. Do this with all 12 eggs. Next place them into the beaten egg, coating them. Then into the breadcrumbs. These can be kept in the fridge in an airtight container until needed.
When you want to cook your scotch eggs, fill a large pan with vegetable oil about 8cm deep. Put this on medium-high heat. If you have a thermometer, you want the oil to reach 180 degrees C. If you don’t have a thermometer, place a piece of bread into the oil. When it begins to float and bubble, the oil is ready. Lower one scotch egg into the oil and take it out after 4 minutes. it should be golden and crisp. Cut it in half to see if it is perfectly cooked through or whether you should have cooked it for longer. Once you’ve sussed out the cooking time, you can fry the eggs in batches of 3 or more depending on your pan size.