I bow down to Fortnum & Mason (if the following fact is true!):
The London department store Fotnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Moghul dish nargisi kofta (“Narcissus meatballs”). However, I was disappointed to find that they only haven’t adapted the recipe much since 1738! So, I’ve created some alternative options for these amazing inventions: Basic Scotchies, Gluten Free Scotchies, The Chicken, the chickpea (my healthy version.)
- 8 eggs, plus 1 egg white
- 800g sausage meat
- 2 garlic cloves
- 1 spring onion
- 5 sundried tomatoes
- Handful of kale
- 1 tsp paprika powder
- 60g almond flour
- coconut oil or almond oil
- Put the eggs into a pan of boiling water, so they are covered. Cook for 6 minutes then drain the water and cover in cold water. You can then carefully remove the shells.
- Put the garlic cloves, spring onion, kale and sundried tomatoes in a food processor until chopped but still chunky. Put the sausage meat in a bowl and add the processed ingredients and stir well so well combined
- Add the spices and some seasoning and mix well.
- Roll each egg in the almond flour, then take a handful of the sausage meat mixture and wrap it round each egg until covered and try to close up any holes.
- You will then need to line up two bowls. In the first add the whisked egg, in the next add 50g of the almond flour.
- Dip the covered egg in the whisked egg, then dip in the almond flour. Repeat with the other eggs.
- Heat the oil in a small saucepan to medium-hot, so when you drop in the eggs they sizzle on contact.
- Carefully lower each Scotch egg into the oil and cook for around 20 minutes, or until golden brown. It’s best to cook no more than two at a time. You will need to keep turning them so they start to brown all over.
- Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.
- Serve with my home made mayo and a side of Gnaw-slaw.