Two Fat Ladies’ Scotch Eggs
They simply have no idea, these two, how to write a book and it really makes a difference. Just being good cooks is not enough.
In this case, I find that this recipe does nowhere near 8 normal sized eggs. However, as it happens, I like using quails eggs so that you have something more like finger food.
10 large eggs (but be warned, see intro)
200 grams cooked ham
6 anchovy fillets
100 grams fresh breadcrumbs
1/2 teaspoon mixed spice
2 tbsp vegetable oil
2 tbsp butter or bacon fat
Boil 8 eggs in cold water brought to the boil and simmered for 5 minutes, put immediately into cold water and then peel.
Beat 2 eggs
Finely chop ham and anchovies – I’ve done it by hand, but you can use something mechanical. Mix in breadcrumbs, mixed spice, freshly ground pepper and most of the beaten egg.
Brush each boiled egg with the remaining beaten egg. Mould the ham mix aroung the eggs with your hands.
Fry in oil and butter on a medium heat until brown all over.