Scotch Egg
About this build
Two large sausage-meat shells are filled with egg mayonnaise, joined and coated in breadcrumbs to create an unusual giant Scotch egg.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Time to mould your meat mix into two sista bowls.
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Giant Scotch Egg: the archived recipe
Condensed from the original account by Team Cazzy C, published 2006-05-21. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 60 eggs
- 4 kilos sausage meat
- 750 g mayonnaise
- 800 g orange breadcrumbs
- 2 large soft Turkish loaves
The account gives the cost as £26.19 and the finished weight as 6.8 kgs against 25 g for a mini Scotch egg, with the calorie comparison as the contributors’ own estimate. The oven setting is written as gas mark 3 and is kept as written. The original text is in a deliberately street-slang register, condensed here into plain steps.
Method recorded
- Hard-boil all 60 eggs.
- Take the sausage meat out of its skins, break the loaves down into crumbs in a food processor, and mix the meat and bread together.
- Mould the meat mixture into two matching bowls, cover with foil, and bake for 90 minutes at gas mark 3.
- Once cooked, let the two hollow meat shells cool, turn them out and rest them on something curved, then sprinkle with the orange breadcrumbs and press them in.
- Shell the eggs, slice and dice them, and stir in the mayonnaise.
- Trim the shells so their edges are smooth, fill each with the egg mixture as full as it will hold, then set one on top of the other and stand the finished egg on a plinth.
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The original account
60 eggs
4 kilos sausage meat
750g mayo
800g orange breadcrumbs
2 large soft Turkish loaves
Cost: £26.19
Mini scotch egg: 25g, 32 calories
Our Maxi Egg: 6.8 kgs, probably over 30,000 calories
The Scotch Egg is the baddest savoury snack on the street. He’s able to survive long hard years on the shelf and chillin’ in the fridge or even just loungin’ down the back of the sofa. You’ll find him gettin’ laid everywhere – in the street, in the car, and especially on the garage forecourt. All the other bruvs – pork pies, pasties, buffet bars – give respect to His Mighty Eggness. They all fight to sit at the right hand of His Mighty Eggness on the shelves. So we say time to give him respect and pimp, soup and bling him to the max.
So take an egg, just like Momma Delia says, then take 59 more and cook them up.
Pop your meat out of its skin. There’s nothing like the feelin’ of a really wicked piece of raw meat in your hands. Squeeze it, baby.
Get your Chavimix out and really bust up that bread.
Then it’s meat and bread in the mix. Bump and grind, you know they’re meant to be together.
Time to mould your meat mix into two sista bowls.
Use foil as protection
because it’s going to get seriously hot (90 minutes at gas mark 3 – I).
Once that heat has done its bizness, cool your empty meat shells.
Roll them over onto something with curves for a little relaxing support. Give them a sprinkling of breadcrumbs and a slooow massage. Nice and easy.
Get busy with shelling those eggs. Slice and dice them , get your mayo and give it to them. Stir it all up. Sweet .
Roll your shells onto their backs and trim them til they’re smooth as ma bitch’s booty. Get your egg mix and fill them up till they can’t take no more.
This is one heavy pair of cohones.
Take a deep breath and get those two on top of each other. Work it baby.
Set the egg on a plinth. Tasty.
And the final touch of class. Dim the lights and raise an Eggtini to His Eggness. Respect.
