Michael & Justine Pearsons - Scotch Eggs!!

Scotch Eggs Recipe:


To make six scotch eggs

8 medium eggs ( 6 for cooking , 2 for basting )
Coconut flour ( approx 1 cup)
Shredded coconut, fresh ( approx 1 cup)
Approx 500 gms mince. we used Spring Hill black Angus (grass fed/finsihed) mince and Spring Hill sausages (grass fed/finsihed) ( take off skin) mixed together.
2 bacon rashers (without rind)
zest of 1 lemon
1 teaspoon chopped thyme
4 Tablespoons flat leaf parsley
5 sage leaves

Place 6 of the eggs in cold water, bring gently to boil, reduce and gently simmer for 7 minutes. We don't want the eggs hard boiled as their colour wont look so good. Yet we want to be able to peel them easily without squashing them. Run eggs under cold water , then sit the in cold water for five minutes. Peel them, dry them, coat in coconut flour.

Whisk the remaining two eggs, set aside.
Have some coconut flour ready to toll the scotch eggs into.
Have shredded fresh coconut ready for rolling the eggs in at the end.

Combine the mince, sausage mince, finely chopped bacon, lemon zest, herbs, season with salt and plenty of pepper.

Put down some baking paper, or lightly flour bench, divide meat into equal portions, making circles about 1/2 to 1 cm in thickness, about 10cm in diameter. Now take a floured egg, place it onto the meat that has been basted with wet egg mix. This helps the egg and meat stick together. You don't want heaps of meat around the egg, if there is too much take excess off the egg. Press the meat firmly around the egg, roll it in coconut flour, then into the wet egg mixture you have set aside, then dip in shredded coconut.

Normally recipes say to deep fry, but you can use a little coconut oil on the eggs. Sit them in muffin tins and cook for about thirty minutes. Oven temp about 180 deg, This is plenty of time if the meat is not too thick. (or longer time on lower heat)

When Michael and Justine made these eggs they doubled the quantity. Sausage mixed with beef helps it to stay together. Original recipe said to use 12 pork chippolatas (340gms for 6 scotch eggs) but you don't want to run short of meat.

Thank you Justine and Michael for this wonderful dish!! :)