Scotland is a beautiful, fascinating coutry that is not only known for its whiskey, tartan and bagpipes, but that also have a strong culinary tradition, which became more popular in recent years thanks to celebrity chef Gordon Ramsay. Scotch eggs are one of his best dishes, a recipe he invented and proposed in popular television shows such as Master Chef USA. British chef Ramsay has also written a book about tradizional English and Scottish cuisine, where he collected many little known recipes, that we should definitely try at least once in our lifetime. These yummy scotch eggs are perfect as an appetizer or as a side dish, but they can be a consumed as a full meal as well. If scotch eggs are recommended by Chef Ramsay himself, the only thing we can do is to trust him!
4 large free-range eggs
2 tablespoons flour, seasoned with salt and pepper
8 ounces sausage meat or skinless sausage
Worcestershire Sauce, to taste
2 spring onions, chopped
1 tablespoon fresh parsley, chopped
1 ½ cup olive oil
Place the eggs in a pot of boiling water and cook for exaclty 7 minutes, then remove them from the pot and place them under cold running water. Once they cooled down, peel the eggs and roll them in the seasoned flour. Place the sausage meat in a large bowl, add the Worcestershire sauce, spring onions, fresh herbs and season with salt and pepper, mixing thoroughly. Now divide the sausage meat into 4 portions and with each portion make a flat cake to fit around the egg.
Wrap the egg with the sausage meat as evenly as possible, making sure there are no cracks and trying to keep the egg shape. Place the meat coated eggs in the fridge for 15 minutes. Roll the boiled eggs in the seasoned flour followed by the beaten egg, then into the crumbs and press lightly. Take a deep frying pan and pour 1 ½ cup olive oil, heat to 180°C / 350°F and place the scotch eggs in the oil, cooking and turning them frequently for about 3 minutes. Remove the scotch eggs from the frying pan, place them on a tray and then in the preheated oven for 6-7 minutes, until they are golden brown all over. Let them dry on kitchen paper and finally serve them warm or cool, as scotch eggs are just perfect for a picnic.