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Scotched eggs are normally very well cooked, first being hard boiled and then cooked again
when frying the meat coating. I'm not particularly fond of hard boiled eggs at the best of times, let alone cooked
again hard boiled eggs, so I prefer to under-cook mine a little. This also means you have the added bonus of the runny
yolks flowing down into and through the spaghetti in this recipe.
Quail Scotched eggs would also make a wonderful variation for smaller meatballs with your spaghetti.
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- Scotched Eggs in Spaghetti Nests
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- 5 free range eggs
- 400 grams premium organic trim pork mince
- 1 small onion, very finely diced
- 2 cloves of garlic, minced
- 1 small chilli, de-seeded and chopped finely
- a small bunch of fresh herbs, parsley, chervil, coriander etc. chopped
- ¼ cup of plain all purpose flour
- 2½ cups of breadcrumbs
- vegetable oil for deep-frying
- 400 grams of dried spaghetti pasta
- your favourite tomato pasta sauce to serve
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- Place 4 whole eggs in a saucepan of cold water and slowly bring to the boil.
- Boil the eggs for 4 minutes, (or 8 minutes if you prefer them hard boiled).
- Drain, refresh under cold water and set aside to cool completely.
- Carefully remove the shells and dust the eggs in a little flour so the surface is dry.
- Mix the onion, garlic, chilli and herbs in a food processor or large bowl.
- Add the mince and process/mix until the ingredients are well combined.
- Add the remaining egg and process/mix again until it all comes together.
- Divide the mixture into 6 evenly and mould each portion in the cup of your hand.
- Place a boiled egg into the "cup" and shape the meat around to enclose the egg fully.
- Roll it to smooth the surface and toss through the breadcrumbs and set aside.
- Repeat with the remaining eggs and mixture.
- Line a plate with absorbent paper towels.
- Heat a deep-fry, saucepan or wok with vegetable oil, not more than 3/4 full for deep frying.
- Test for the correct temperature with a cube of bread, when it sizzles and rises to the top immediately, it's
ready.
- Which is approximately 175°C (347°F) if you have a thermometer.
- Deep fry the Scotch eggs, 1 or 2 at a time in the oil for at least 10 minutes, turning to make sure they are evenly
browned all over and cooked through.
- Drain on the lined plate and set aside to keep warm while preparing the spaghetti nests.
- In a large pot of boiling salted water cook the spaghetti for 10 to 12 minutes or until al denté.
- Drain and toss with you favourite warmed tomato pasta sauce.
- Swirl the cooked spaghetti onto four serving plates to form nests and top each with the warm Scotched Eggs and some
freshly grated parmesan cheese if desired.
- Serves 4
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