#likealocal & Zero-waste kitchen
Eggs, food of sustenance; there are tons of recipes you can use them in. After my natural dyed eggs for Greek Easter, I thought I’d stay true to my re-use principle in the kitchen as well as the Greek traditions. We are, however, going local with Scotch eggs!
Head straight to the recipe.
When it comes to meal prepping, re-using what I have in the fridge has always been a priority. It’s very easy to have a couple of leftover vegetables, maybe a bit of pasta that stayed from the other night and a little jar of something that has stayed to the back of the fridge for what it seems an eternity. Plan and re-use are the 2 golden rules for a Zero waste kitchen.
For my naturally dyed eggs, it took much more than a dozen to trial the different colours out. Successful as my little DIY was, it still left me with a few more hardboiled eggs than I could manage for salad. Egg abundance is often the case after Greek Easter. So, Scotch eggs seemed to be just the thing to re-use my colourful eggs.
What on earth is a Scotch egg? Well, the Scotch egg is breakfast in a few mouthfuls. A perfect little nibble of hardboiled (or soft boiled) egg, wrapped in herbed sausage meat and coated in breadcrumbs before submerging for a golden shallow fry. More than just a wholesome breakfast, you could very well wrap up in the picnic basket. A Scotch egg is made for cold weather, it is filling and tasty but do consume with a handful of salad. As for its humble beginnings, my quick research left me baffled, nobody really seems to know exactly where it has originated. Let’s just say Fortnum and Mason seem like a good guess. I was really happy to see it’s enjoying a revival in the last couple of years.
- 8 hardboiled eggs or boil for 4-5 minutes for a soft, golden yolk
- 450 gr sausage meat
- 2 tbspoons onion and sage stuffing
- 2 tablespoons Bramley apple sauce or half a cooking apple grated and excess moisture squeezed out
- 6-7 sprigs of parsley finely chopped
- 1-2 sprigs of thyme leaves only
- For coating
- 150 gr flour
- 1 egg for the egg wash
- 150 gr breadcrumbs
- Vegetable oil for frying
- Shell the eggs if already boiled and put aside. If you are boiling them from scratch, 4-5 minutes from boiling will give you the perfect, slightly runny golden yolk. If you are going for hard-boiled, place immediately after boiling in cold water to avoid dark rimmed yolk.
- Grab a largish bowl and add in the sausage meat, apple sauce, herbs and stuffing mix and give it a good stir to combine.
- Divide into equal parts, as many as your eggs and grab enough to cover each egg. You will need an even, thin layer of meat mixture that will snuggly stick around the egg but don’t get carried away. Remember that the thicker the layer, the heavier the scotch egg.
- Once the eggs are wrapped start heating up the vegetable oil. You will need a relatively deep pan, with about an inch / 2-3 cm oil.
- You will need to coat the egg first in flour, then in egg wash (simply beat the egg with a fork and a bit of water) and last deep them in breadcrumbs to fully coat.
- Once the oil is hot, pop in the eggs with enough space from each other so you can turn them. Fry for a couple of minutes each side, until golden.
I hope you enjoyed this little treat even if it is not a typically Greek. I definitely enjoyed the unexpected 5 minutes of perfect sunshine I got during a dull and grey day like yesterday. Picnic weather is coming!
from London with love,
PS It is incredible hard to photoshoot in a tiny space, I did make it though 😉by