The perfect recipe for Easter lunch or picnic (on the balcony or in the garden) by Pasquetta? Surely the Scottish eggs (scottish eggs). It is a English recipe (Scottish, precisely, really greedy: the eggs are wrapped in a thin layer of seasoned minced meat and then panate twice, for an even crunchier result. I also add a thin slice of cupted bacon, that makes Scottish eggs even tastier.
In this short tutorial on Vimeo I show you the salient passages of the recipe. I will serve Scottish eggs as an Easter recipe, arranged in a nice basket, together with the CROUTONS WITH SCRAMBLED EGGS AND ASPARAGUS.
Scottish eggs: how to get the soft yolk
In the best of all possible worlds the egg yolk must remain almost liquid: how to do it? My trick is this: soak the eggs, leave at room temperature, in the already boiling water. Let six minutes pass, then turn off the heat and quickly cool the eggs in cold water. Be careful as you shell them, because being under cooked, they're soft: the egg white will be clotted but the yolk will not, so you can easily split. Boiling eggs leaving the yolk soft and shelling them leaving them intact is the most complicated part of this recipe.
As for the dough, the original recipe involves the use of sausage meat, mustard, salt and chopped sage (or at least that's the recipe of the famous Gordon Ramsey). I customized a little’ the dough using pork and sausage, some’ of fennel and parsley in addition to sage, of the bread wet in the water to soften the meat and a little’ pecorino cheese to give more taste. Inside, i added a thin slice of cupted bacon, that gives Scottish eggs even more taste.
Tradition has it that there is a double panatura: I made them even with the simple breadcrumbs (that of cutlets: flour, beaten eggs and breadcrumbs) and I assure you that they came very well. The double panatura weighs them down a little, but the choice is yours. Traditionally they wear out cold, because they're one of the typical picnic recipes in Scotland, but they are also great hot or warm.
Menu’ easter, my suggestions
In addition to taking a look at all my EASTER RECIPES, I suggest you look at these articles too:
- Easter: traditional and easy starters in 19 recipes
- 18 first spring dishes to bring to the table at Easter
- Easter, lamb or kid? Differences and 10 recipes to cook them
8 medium eggs at room temperature
400 grams of pork
250 grams of ham sausages
2 slices of sandwich bread (Optional)
50 grams of grated pecorino cheese Dop (Optional)
2 Sage leaves
a pinch of fennel seeds
little chopped parsley
a teaspoon of strong mustard
salt and pepper, to taste
8 thin slices of cupted bacon (Optional)
2 whole eggs for baking
flour for bread coating, to taste
bread crumbs for Breading, to taste
Peanut seed oil or high oleic sunflower for frying, to taste
Before preparing Scottish eggs, look at this short VIDEO TUTORIAL. First you have to make boiled eggs from the soft yolk: leave the eggs for a couple of hours at room temperature. Bring the water to a boil in a large saucepan. Soak the eggs and cook for six minutes, then turn off the heat and quickly cool the eggs in cold water. Shell the eggs very carefully, because being under cooked, they're soft: the egg white will be clotted but the yolk will not, so you can easily split. Once shelled, put eggs aside.
Put the minced meat in a bowl, the private sausages of the gut, the bread wet in the water and wrung, finely chopped sage and parsley leaves, fennel seeds, pecorino, mustard, salt and pepper and knead until you get a homogeneous dough.
At this point you just have to form scottish eggs: take a ball of minced meat and put it on a sheet of baking paper, lay it out thin (one and a half centimeters or so) and cover with a slice of bacon. Place the boiled egg in the center and wrap it in the meat, gently closing it so that the egg is entirely covered with it. Set aside and continue with the rest of the ingredients .
For the Breading, put in a dish the beaten eggs with a pinch of salt and little water, to create a fluid compound, in another dish the flour and in a third the bread grated. Pass the eggs first into the flour, then in the beaten egg and finally in the grated bread. If you want to make a double panatura, at this point you have to pass the Scottish eggs back first into the beaten egg and then again into the grated bread.
Fry Scottish eggs in already warm peanut seed oil, at a temperature of 165 degrees, for about 5 minutes per egg. Scottish eggs are traditionally eaten cold, because they use picnics, but they're great even hot. Bon appétit!