mishalak

Either I'm doing it wrong or the recipe for Scotch Eggs in Cooking with the Two Fat Ladies is bollocks. I can't get the mixture of breadcrumbs, ham, anchovies, and egg to stick together around the eggs. If it is just something going wrong I suspect the dry climate. Perhaps in other places breadcrumbs don’t' get as dry as here. Well if I try again I shall add some water and see if that will make a sticky enough mixture to hold together until cooked. If not that perhaps the mixture needs more ham and egg to bind it together, after all it is 2.5 cups of breadcrumbs to just half a pound of ham and most of two beaten eggs. The other problem could be that I cut the recipe in half since I'm just one guy and I couldn't eat eight Scotch Eggs. Four is definitely my limit.

8 Eggs
2 Eggs
1/2 pound cooked ham
6 anchovy fillets
1 1/2 cups fresh bread crumbs
1/2 teaspoon apple-pie spices
freshly ground black pepper
bacon drippings or butter and olive oil

Boil eight eggs for just short of fully done (about 6 minute simmering at altitude, 5 lower down) then put in cold water. Peel. Process ham and anchovies up fine and mix with the breadcrumbs and spices. Add most of two beaten eggs. Brush hard eggs with the remainder of the beaten eggs. Mould mix around them and pan fry until nicely brown all over.