SKINNIER SCOTCH EGGS,Wallet-friendly, portable

Artisan Scotch Eggs but low-fat and lower prices -

Healthier Scotch Eggs 
(with no-recipe tomato, raw mushrooms & cooked pea yoghurt-mayo salad) 
"This was a great Scotch Egg; it really did not taste low-fat at all! It was full of flavour, good and oniony.'  20-something Fijian-Aussie taster

If you've sampled the wonderful Artisan Scotch Eggs sold in high-end delis, you'll know how delicious they are.  But also how expensive and calorific.  £3.50 is a lot for sausage meat wrapped around an egg, however high quality the ingredients.   

67 has created Skinnier Scotch Eggs that look and taste like the real Artisan thing -- but with greatly reduced fat levels and at much lower cost. Though they cannot be classed as frugal, the Skinnier Scotch Eggs come in at half the usual price.

The trick is in using minced turkey or chicken (the best you can afford) but dressing it up with ham hock and a single low-fat high-meat sausage.  And don't think you need to deep-fry the eggs to get that wonderful crunchy coating; spraying the coating with olive oil before baking has the same effect.  

For anyone with health issues, these Skinnier Scotch Eggs will no longer be a forbidden treat -- though obviously they are not for everyday or even every week.  For anyone else, they make a tasty and satisfying portable lunch with a salad on the side.

Cost: £3.50
Makes: 4 Scotch Eggs

Ingred:
   200gms/8oz minced turkey (breast meat has only 2% fat but thigh has more flavour)  
     50gms/1 3/4oz finely diced cooked ham hock (frugal), or pastrami (not frugal)
    1 venison or wild boar sausage, skin removed
    1 tsp Dijon or wholegrain mustard
    3/4 tsp dried nutmeg
    1/2 tsp celery salt (opt)
    1/4 bunch chives or 1/3 bunch spring onions, finely chopped
     
    4 eggs, for boiling
    
    1 beaten egg 
    handful of flour
    3/4 cup breadcrumbs (home-made or Panko; 67 made spelt breadcrumbs)

Method:

1. Place eggs in a pan of water; bring to the boil, reduce heat slightly; cook 3-4 mins for runny yolk; slightly more for a hard yolk
2. Drain eggs, run under cold water till cool
3. Rap the bottom and top of egg on a board; gently roll until shells are cracked.  Carefully peel. Refrigerate. 
4. Mix turkey, ham & sausage meat, mustard, nutmeg & chives or spring onions, ensuring all ingredients are evenly distributed; season with plenty of coarsely ground black pepper & a bit of salt if not using celery salt; divide mix into into 4 equal balls 
5. Set up three wide bowls; in the first put a couple of handfuls of flour; the 2nd, the beaten egg; the third, breadcrumbs
6. Lightly flour the board, press down on one meatball with a fork or fish slice until 1/8 inch thick
7. Wrap gently round the egg, pinching the edges together
8. Roll in flour, then egg, then breadcrumbs, pressing crumbs on if necessary. Repeat with the other 3 eggs.  (The eggs can be covered & refrigerated until the following day.) 
9. Pre-heat oven to 375f/190c/170fan/gas 5
10. Place eggs on a baking tray lined with greaseproof paper
11. Spray eggs generously with olive oil (opt)
12. Bake 20-25 mins

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Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog

                                              
This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.