I got a new cookbook last week: Well Fed (by the blogger behind The Clothes Make The Girl). First recipe I flipped to looked like a picture of a hard boiled egg inside of a meatball. Yes, you read that right – an egg inside of a meatball. And what could be bad about that? Absolutely nothing, duh! And thus, I knew the first recipe I would make from this cookbook. Scotch Eggs.
However, before you can get to scotch eggs, you need hard boiled eggs. And they should be perfect, by which I mean no icky smell and especially no green slime layer in between the yolk and the white. Because (at least for me) that just ruins a hard boiled egg. (True story – until a few years ago, I refused to eat the yellow part of hard boiled eggs at all, I only liked the whites. I wouldn’t eat egg salad. Then I discovered that they didn’t have to taste sulfur-y or turn green if you cooked them properly and I started to enjoy the hard boiled egg in its entirety, though only when prepared well). Here are my instructions for perfect hard boiled eggs:
Hard Boiled Eggs:
1. Place eggs in sauce pan that is large enough so that the eggs are not touching each other. Fill pan with (room temperature) water so that eggs are completely submerged – about an inch of water above the eggs if possible.
2. Over medium heat, bring the water to a boil.
3. Once boiling, cover and remove from heat. Set timer for 10 minutes.
4. When timer goes off, put eggs (but not the boiling water) in an ice bath. I usually do this by pouring off the hot water and then pouring the eggs into a waiting bowl full of ice (and a little bit of water). (note: by the time my eggs get out of the boiling water and into the ice bath, it’s probably been 11 minutes. Which is why I set my timer for 10. If you know that you’ll actually have your ice bath immediately ready, set your timer for 11 minutes).
5. After the eggs have cooled in ice bath for 5-10 minutes, drain water and refrigerate eggs.
And now that you have your hard boiled eggs, you can make scotch eggs! We topped ours with spicy mustard and rounded out the meal with steamed green beans. Yum yum!
(Note that I would not normally copy a recipe from a cookbook onto my blog. However, this recipe was originally featured on Melissa’s blog (here) – and is written below as I made it. All credit to Melissa.)
1 pound ground pork
1 tsp salt
1-2 shakes of freshly ground black pepper
1/4 teaspoon nutmeg
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
1 tablespoon dried chives
2 cloves garlic, minced (about 2 teaspoons)
6 large eggs, hard-boiled and peeled
1. Preheat the oven to 375 F. Cover a baking sheet with parchment paper.
2. Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Knead with your hands until well mixed.
3. Divide the pork mixture into 6 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. (this step intimidated me but it was actually pretty easy). Place the meat wrapped eggs on the baking sheet.
5. Bake for 25 minutes, then increase the temperature to 400 F and bake an additional 5-10 minutes, until the eggs are golden brown and crisp.