Recently I made a turkey/scotch egg recipe. It seemed to be a hit with my little family. Although my husband Howard mentioned during the meal that he would like to taste the scotch egg with pork mince. My son Ted agreed with Howard. To be honest, don’t telly Howard nor Ted but I was also wondering what the scotch eggs would taste like with pork too.
Therefore I decided to give it a try. While I was making this batch I thought about the origin of the humble scotch egg and where it came from. I searched the internet for an answer but it appears the world is unsure of where this delicacy first appeared. Personally, I think this good news for me. I can add lots to this dish and not ruin anyone’s expectations before they have even tried it! Howard and Ted really enjoyed this one and so did I. we hope you do too.
Do you know where the scotch egg originates from? Let me know in the comments below and please don’t forget to like and follow me.
- Small saucepan
- Vegetable peeler
- Vegetable grater
- Mixing bowl
- Small bowl
- Eggs x 4 medium
- Turkey/chicken mince x 500g
- Ground almonds x 8 tbsp
- Carrot x 1
- Tomato puree x 2 tbsps
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Mild chilli powder x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4
- Put a small saucepan onto the hob.
- Boil the kettle and pour the boiled water into the pan.
- Turn the heat on the hob and wait for the water to boil.
- While waiting for the water to boil add salt to the water.
- Once the water starts to boil carefully add in the eggs.
- For soft boiled eggs boil for 5 minutes and for hard boiled 8 minutes.
- When the eggs have boiled pour the water away and run under a cold tap.
- Put in a bowl of cold water for 1 minute and then pour the water away.
- It will stop them from cooking any further.
- Next crack the eggs and remove the shell under the cold tap.
- Set the eggs to one side.
- Put the pork mince into the mixing bowl.
- Add in the 4 tablespoons of ground almonds, grated carrot, tomato puree, smoked paprika, ground ginger, mild chilli powder, ground sweet cinnamon and dried mixed herbs and salt and pepper to taste.
- Wet your hands under the tap
- Scrunch these ingredients together in your hands.
- Once everything is mixed together split the mixture into four parts.
- At this point you may need to wet your hands again.
- Grad a piece of the mixture and flatten it in the palm of your hand.
- Put the egg in the middle and then wrap the meat around the boiled egg.
- Set this aside and repeat the process for the other eggs.
- Once all the eggs are covered in the meat put the rest of the ground almonds into a small bowl.
- Roll the meat covered egg in the ground almonds and repeat the process.
- Once all the scotch eggs are covered in the ground almonds put them into the baking tray.
- Cook the scotch eggs for 25 – 30 minutes or until the juice run clear from the turkey/chicken.
- Remove from the oven and serve with chips and beans or salad.
- Then enjoy.
Smokey Pork Scotch Eggs were a hit in our house. I served these with chips and salad. It was a yummy dinner and Howard and Ted both cleaned their plates. That’s unheard of in our house. These scotch eggs could be made for a packed lunch or could be eaten for breakfast as well. Plus they would be good served at a party too. However you decide to eat this dish, as always, please enjoy. Thank you xxx