Just get 1 to 1/1lbs of ground pork. I seasoned mine with salt, pepper and Worcestershire sauce. Then break up into round balls. I boiled about 5 eggs. These photos are from my 2nd attempt at making Scotch eggs.
Flatten the meat patties and wrap them around the peeled hard boiled egg.
Like this...
Dip it into beaten egg...I used only one beaten egg. There will be leftover but you'll have to throw it away since it will have been contaminated by the raw meat. Unless you want to have tapeworm or something, be my guest.
Dip the egg dipped ball into breadcrumbs. I used about 2 cups worth and again, that was probably more than enough.
I would have put this on a baking pan but the girls across the street still had it. TC and them made cookie graveyards with marshmallow tombstones and ghosts a few days before. Here's the five Scotch egg balls...Heh heh, she said balls.
Bake at 375 for 40 minutes. I took them out halfway to rotate them. I know it's not quite the same as frying but I really hate frying stuff. Too messy. Plus, I didn't have enough vegetable oil. And I am afraid of burning myself.
I bought this HP Sauce at North Park Produce near our place (Chula Vista location). At the tea place, the owner said this was the sauce they used back home to eat with Scotch eggs. This cost $5.29 (yikes). There was another bottled brown sauce called "Daddie's" (or was it "Daddy's"?) that was about $1.50 cheaper but I wanted the same sauce we had, so I splurged.
They have a British food section in North Park Produce which includes cans of Mushy Peas (that does not sound appetizing at all), Digestive Biscuits (same with that name), Spotted Dick Pudding (I swear, one day I will buy one can of this dessert), cans of treacle, jars of Ploughman's Pickle, as well as Branston Pickle and much more. One of the cashiers said they have a lot of British ex-pats who shop here. That's what I like about my local NPP, they have everything for everyone - Mexican, Filipino, Mediterranean, Eastern European, Indian and British foodstuffs/ingredients. It's really quite cool and international...
Here's the Scotch egg sliced up. As you can see, the meat layer was kinda thin and not a thick layer like at Shakespeare's. Notice "Edward" on the "Twilight - New Moon" napkin (hangs head in shame)? Ha ha, two of my friends, Mi Firme Heina as well as TORC got me a pack of those along with matching plates. I liked the first three books, but I draw the line at buying party products for myself. Plus, I hate the way the normally hawt RPattz wore his sideburns in that movie. Ugh!
If you're reading this TORC and MFH, thanks!!!! Now I'm finally using the napkins!
The sauce is kind of like A-1. Tastes pretty good. I used it sparingly to make it last. This damn bottle cost me $5+!
These were pretty easy to make. Apparently they are a popular snack in the UK and are commonly eaten cold and can be found at convenience stores everywhere. Kinda like hot dogs in 7-11 or Spam Musubis at ABC stores, eh. They also tasted pretty good. Next time, I want to use Jimmy Dean sausage instead of regular ground pork. I want it to have more of that "sausagey" flavor.
If you haven't done so already, check out the Scotch egg video on YouTube. I already posted in in a previous post but don't feel like embedding it right now. It's hilarious!
Who else had a Scotch egg?
Dennis from A Radiused Corner had one here too!
So did Darlene from My Burning Kitchen!
