Makes 10
Tune: All Along the Watchtower by Bob Dylan
Ingredients
- 12 large free-range eggs
- 400 g boerewors or pork mince
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Salt and pepper
- 2 tablespoons milk
- 1 cup breadcrumbs or finely crushed cornflakes
- 750 ml sunflower oil for deep-frying
Cooking instructions
Bring a pot of salted water to the boil over high heat. Once the water reaches a rolling, gentle, continuous boil, gently place 10 eggs into the water and boil for four (soft-boiled) to eight minutes (hard-boiled eggs). Place eggs in iced water to stop the cooking process before peeling and setting aside in the fridge to keep cool.
If using boerewors, remove the meat from its casing. Add one beaten egg, herbs and salt and pepper to the meat and mix thoroughly.
Cover a chopping board with cling film and place a ball of mince in the centre before covering with another layer of cling lm. Use a rolling pin to roll out the mince to desired thickness (5 mm), remove the top layer of cling lm, place a boiled egg in the centre and gently wrap the meat around the eggs.
Beat together the remaining egg and milk. Dip the mince-covered boiled egg into the egg wash before rolling in bread crumbs. Heat oil in a pot over medium heat and deep-fry the Scotch eggs for four to six minutes or until they become golden brown in colour.
Tip:
Make sure not to overheat the oil and risk burning your Scotch eggs. Use a little piece of bread to test the oil temperature before frying the eggs.
More great road trip and padkos recipes here.
