I recently took a trip to England to attend two conferences in London and no trip to the UK is complete without trying traditional English foods. If you would like to learn more about the conference, you can check out the blog post here. But back to the more delicious side of things. When I was tasting all the traditional English foods I knew I wanted to find some tasty Scotch eggs.
What can be better than hard-boiled eggs covered in savory sausage meat and breading and deep-fried to golden perfection and served with a spicy mustard? Yummm!
I tried them in nearly every pub we went to and didn’t find one that I didn’t like. Coming home, I thought about recreating my own version. I started by checking out recipes on Pinterest and found one by the very famous English chef, Jamie Oliver. I did adapt it a bit, just because of what I had on hand in my pantry. It isn’t really all that difficult, but there are quite a few different steps, and I did dirty up a lot of dishes.
I started by hard-boiling a dozen eggs in my Instant Pot (love that kitchen appliance). The Instant Pot uses pressure and steam to cook the eggs, so I find them much easier to peel. The recipe calls for 8 hard-boiled eggs and that is what I used in the recipe.
Then I assembled all the ingredients. While the recipe calls for good quality sausage meat, I had purchased plain ground pork in a 500 g package. Feel free to use whatever you have on hand.
I mixed up ground pork with the fresh herbs and seasonings. I added in sage and left out the nutmeg and substituted Dijon mustard.
Take your hard boiled egg and dust with flour….it will help your sausage stick to the egg. Take a portion and flatten it onto your palm. Lay the egg over top and form the sausage around the egg. By the 7th or 8th egg, I started to feel like a pro. Before, not so much 🙂
Once the pork mixture was finished, I lined up the necessaries for breading: plain flour, beaten egg and bread crumbs. This is the messy part!
Coat with flour first, then roll in the beaten egg and finally coat with the bread crumbs.
Once all the eggs were coated, I deep fried them in Alberta grown canola oil.
Here’s some fun facts about canola:
- Low in saturated fat
- Contains zero trans fats and cholesterol
- A source of omega-6 fat
- High in omega-3 fat
- Has a high smoke point of 242o, which makes it an excellent choice for frying foods
- Has a neutral flavour palate
I love eating these while they are warm and crunchy with some nice grainy mustard, but they taste good cold and would make a nice lunch with a side salad. I realized that this recipe can be made with all fresh local, Alberta and Canadian ingredients: parsley & chives from my garden and Alberta eggs, canola and pork, and bread crumbs from Canadian wheat. Even most mustard is grown in the prairies and then processed.
Here is a link the original recipe and feel free to adapt as I did
Enjoy a taste of England….made in Canada!
Check out some photos below from my time in England!