Here's a post that's been waiting a while to be written up. After making Sausage rolls back in July, Daddy had asked for home-made Scotch Eggs after seeing the sausagemeat we had bought from the butchers. So we decided to have a go at making some Heston-style ones with a runny yolk.
Miss T loves to help with the cooking but I knew that however much I love to allow her to help with whatever we are cooking, this one was going to prove a little tricky for her at the moment.
I did give her a couple of little tasks like getting some cold water ready to cool the eggs down, and she was able to get the flour, breadcrumbs and beaten egg/milk mixture ready to roll the scotch eggs in so she did get to be a teeny bit involved.
The recipe we used can be found here. It does warn that the eggs are not fully cooked at the point of peeling them - but that is really an understatement - they really really are tricky to peel as the white just wants to wobble into pieces and reveal the yolk. So you have to be really really careful.
I have to admit once I got the eggs wrapped in the sausagemeat and cooling in the fridge, I let out a sigh of relief as that helps firm them up ready for the next stage.
I have to admit that I was delighted to find that the recipe really was reliable and worked. The eggs did have that sought after runny yolk! They were delicious eaten warm from the oven for lunch.
Heston's recipe for Scotch Eggs can be found here.