How to make a scotch egg | The Harwood Arms Venison Scotch Egg

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How to make a scotch egg: The Harwood Arms Venison Scotch Egg

The Harwood Arms venison scotch egg

By Mike Robinson of The Field

Wednesday, 17 March 2010

How to make the perfect scotch egg - The Harwood Arms Venison Scotch Egg

How to make a scotch egg: The Harwood Arms Venison Scotch Egg

Makes 8 scotch eggs

8 medium hen's eggs
150g (5oz) venison mince
300g (101⁄2oz) pork sausage meat
Salt and pepper
Herbs
200g (7oz) plain flour
100ml (31⁄2fl oz) milk
3 eggs, beaten
250g (9oz) coarse white breadcrumbs

Start by removing your eggs from the fridge at least an hour before cooking. Cooking from room temperature is the key to getting the yolks just so. Boil the eggs in water for five and a half minutes exactly. If you are at high altitude, this timing may change. Take the eggs out of the water and plunge into iced water to stop them cooking. When cool, peel them carefully and leave the peeled eggs in water.

Prepare the sausage meat by mixing the venison and pork together. Season the mix with salt and pepper and any herbs you choose. Form the meat into balls the same size as the eggs.

Flour the eggs. Squidge the balls of sausage meat into flat circles about 5in in diameter and encase each egg in a thin layer of meat. Mix the milk and beaten eggs together, then flour the enrobed eggs again and dip them in the mix before dunking the lot in breadcrumbs.

Repeat the process so the crumb armour is two layers thick. Deep fry the eggs in plain oil at 175°C/347°F for six minutes. They should be deep brown in colour but not burnt. Serve hot and whole with a sprinkling of sea salt on the top.

More picnic food in The Field

Mike Robinson is co-owner of The Harwood Arms in Fulham, whioch has just been awarded a Michelin star - the first ever given to a London pub.