Cooking with Children Scotch eggs

Cooking with Children Scotch Eggs

scotch eggs aren't difficult for children to make. We made these on Thursday at our afterschool cooking class, the results were fantastic!

SCOTCH EGGS (2 each)

Ingredients 4 large eggs 150 g good-quality Cumberland or Lincolnshire sausages, skinned 1 tsp curly parsley, finely chopped 1/2 tsp Worcestershire sauce 1/2 tsp English mustard powder A pinch ground mace 25g plain flour 50 grs dried breadcrumbs

• Boil 2 eggs into hard boiled eggs.
• Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in the remaining egg and mix everything together.
• Crack remaining egg into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
• Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: hard boiled eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
• Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat, then mould over the mince to cover, squeezing and patting so it is an even thickness. You’ll probably have a gap (depending on how big your hands are – just patch and pat with a bit more mince).
• Dip in the egg in the whisked egg, dip it in the flour, shaking off the excess, dip again in the egg and the roll in the breadcrumbs to coat, and transfer to your tray.
• Place on a baking tray and cook for 25 min on 190 c. Make sure that the meat is cooked through