Scotch Eggs by Aye Love Real Food
Since 2014 Aye Love Real Food have been producing handmade artisan scotch eggs from our kitchen in Ayrshire. It makes us happy that customers across Scotland and beyond appreciate our passion for making the best scotch eggs in the country.
The key to Scotch Egg success at home is using the very best quality ingredients you can. For us this means free range rare breed pork from Nethergate Larder in Dunlop, eggs from Corriemains in Mauchline and, in this case, Stornoway black pudding from Charles MacLeod. If you always use the best ingredients you can, you won't go wrong.
Ingredients: Serves 1
2 eggs
80g good quality pork sausage meat
30g black pudding (finely diced)
small bowl of flour
100g wholemeal bread crumbs
clingfilm
deep fat fryer and vegetable oil
Method:
1. Boil 1 egg (approximately 8 minutes for a gel like yolk).
2. While the egg is boiling, mix the sausage meat and black pudding together and form into a ball. Place on cling film sheet and flatten to a circular shape big enough to cover the egg.
3. Remove the cooked egg from the pan and allow to cool under cold water.
4. Remove the shell and place the egg on top of the pork sausage mixture then wrap the meat around the egg ensuring the white is completely covered. Wrap in clingfilm and allow to chill in the fridge.
5. Heat the oil in the fryer to 180 degrees.
6. In the mean time beat the other egg to make egg wash. Remove the clingfilm and coat the scotch egg in flour then submerge in egg wash before applying the first coat of breadcrumb. Dip the scotch egg back in egg wash and breadcrumb again to ensure it is well coated before placing in the fryer for 7-8 minutes.
7. Serve hot with a warm tattie scone and hollandaise if you're feeling indulgent or allow it to cool for the perfect picnic snack.
In association with Taste Communications.
www.tastecommunications.co.uk
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