I love a challenge.
So, when a Slice-of-Slim follower wrote to me begging for a slimmed-down version of her favourite lunchtime snack, how could I resist? She said that the Scotch egg she liked was 18 propoints (approx.720kcal). I was stunned to find that they do seem to range from around 12-20pp (approx.400-800kcal) each, depending on ingredients and cooking methods used.
***
Initially, I thought about doing a clever twist - a sliceable loaf, or a miniature version. But the true joy of a real Scotch egg is its enormity - that great klonk of a breadcrumb-coated sausage-wrapped egg, impossible to get your choppers around!
Having said that, I did end up making two sizes- a traditional, whole egg and a half-egg version which still turned out pleasingly chunky.
I've done a vegetarian option too, so nobody misses out!
I've done a vegetarian option too, so nobody misses out!
***
My Scotch Eggs work out to;
6pp/approx.240kcal for the large size
and
3pp/120kcal for the small size
(still chunky!)
***
You Will Need:
(Makes 4 large or 8 small scotch eggs)
4 hard-boiled eggs
8 sausages
I used WeightWatchers premium pork sausages
(1pp/60kcal each, two for 3pp)
or
Quorn vegetarian sausages
(2pp/70kcal each or two for 4pp)
Please alter pp/calories if you use a different brand to mine.
(N.B even though the propoints vary, the overall values work out the same for the finished eggs using these brands, when put through the WeightWatchers Recipe Builder).
1 egg white
white pepper
10g flour
(the recipe uses this amount but put more in the bowl for ease of coating)
2 slices
WeightWatchers Danish White Sliced bread
(1pp/50kcal per slice, two for 3pp)
If you use an alternative, adjust pp/kcal accordingly
Frylight Oil
***
How to Assemble
Scotch Eggs are really simple to make, but the key is organisation. You need to prepare a work station containing 5 bowls and a baking tray lined with baking parchment.
(My photo shows 6 bowls because I made a vegetarian version too).
Bowl 1
Plain flour.
Put more in than recipe states, to make it easier to roll the Scotch eggs into. You will have a small amount of waste.
Bowl 2
Egg white.
Beat and season with white pepper.
Bowl 3
Breadcrumbs.
Blitz the sliced bread in a food processor until you have fine breadcrumbs. I leave the crusts on.
Bowl 4
Hard-boiled eggs.
Put raw eggs in cold water, bring to the boil. Boil for 8 minutes then run under plenty of cold water. Peel under running water.
Bowl 5
Sausage Meat.
Meat Sausages
Slit the sausage skins and release the sausage meat. Blend together with a fork.
Divide into 4 or 8 equal portions depending on your desired size.
(N.B. the large Scotch eggs use 2 sausages each, the small ones, 1 sausage)
Veggie Sausages
No need to remove the skins, just blend in a food processor until they resemble sausage meat.
Divide into 4 or 8 equal portions depending on your desired size.
(N.B. the large Scotch eggs use 2 sausages each, the small ones, 1 sausage)
***
Start by taking 1/4 (Equivalent to 2 sausages) of the sausage meat and forming a flat patty, quite a bit larger than the egg. Some people pop it onto clingfilm to help pull around and form the Scotch egg, but I didn't find it a problem to use my hands.
Gently but confidently, shape the sausage meat around the egg until it is totally enclosed with no gaps.
Sculpt until you have a perfect sphere.
You will find you need to wash your hands a few times during the dipping process as the sausage meat can be a little sticky.
Pop into the flour and roll gently until the whole egg has a light coating. It's much easier to handle at this stage, so reshape any parts you are unhappy with.
Dunk and coat quickly into the seasoned egg white, then straight into the breadcrumbs.
Coat evenly in breadcrumbs.
Place gently onto the baking tray, lined with baking parchment. Repeat with the remaining ingredients.
If you are making the smaller version, slice the egg in half down the long side so that you get 2 even halves with a good distribution of yolk and white.
Form in exactly the same way, encasing the halved egg totally in sausage meat. Remember to use 1/8 of the sausage mixture (Equivalent to 1 sausage) for each of the small ones.
Repeat until you have made them all.
You could do what I did and make a variety of large and small sizes.
(Great for Daddy bear, Mummy bear and Baby bear!)
Mist lightly with Frylight oil then bake in the oven for 30 minutes. Turn once, respraying the exposed sides with a little more Frylight.
This ensures a crisp and golden finish.
Allow to cool to room temperature before serving (if you can resist!)
They are lovely and filling for breakfast, lunch or a nutritious snack.
I served mine in a straw-lined egg box for a casual family lunch. I thought this was such a fun idea!
You can serve simply, cut in half with a fresh, green salad and some ketchup/bbq sauce. I love them with Extra light mayo and loads of black pepper.
(Remember to add pp's/kcal for relishes).
Crisp outside, soft herby sausage and protein-rich egg inside...a wholesome meal in one tasty snack.
The smaller size still look attractive when cut open.
***
TIP
If you make a batch, these keep well in the fridge for a few days.
Once cooled, Scotch Eggs are pretty robust and travel well-great for packed lunches or picnics. Wrap in a piece of greaseproof paper, twisted at the ends like a huge sweet for easy transportation. You could even tie the ends with string or straw if it's a 'posh picnic'.
*
Use the egg box idea, but alternate Scotch Eggs with salad leaves and cherry tomatoes. You won't be able to shut the lid, but wrap in foil or tie in a bag to keep fresh for a picnic.
***
And Finally...
In true Slice-of-Slim style, how could I resist Scotch Egg Pops? These work best with the smaller size but I thought would be a really funky element to a picnic or lunchbox for small kids or big kids like us!
***
Slice-of-Slimmified Scotch Eggs.
***
My Scotch Eggs work out to;
6pp/approx.240kcal for the large size
and
3pp/120kcal for the small size
(still chunky!)
***
You Will Need:
(Makes 4 large or 8 small scotch eggs)
4 hard-boiled eggs
8 sausages
I used WeightWatchers premium pork sausages
(1pp/60kcal each, two for 3pp)
or
Quorn vegetarian sausages
(2pp/70kcal each or two for 4pp)
Please alter pp/calories if you use a different brand to mine.
(N.B even though the propoints vary, the overall values work out the same for the finished eggs using these brands, when put through the WeightWatchers Recipe Builder).
1 egg white
white pepper
10g flour
(the recipe uses this amount but put more in the bowl for ease of coating)
2 slices
WeightWatchers Danish White Sliced bread
(1pp/50kcal per slice, two for 3pp)
If you use an alternative, adjust pp/kcal accordingly
Frylight Oil
***
How to Assemble
Scotch Eggs are really simple to make, but the key is organisation. You need to prepare a work station containing 5 bowls and a baking tray lined with baking parchment.
(My photo shows 6 bowls because I made a vegetarian version too).
Bowl 1
Plain flour.
Put more in than recipe states, to make it easier to roll the Scotch eggs into. You will have a small amount of waste.
Bowl 2
Egg white.
Beat and season with white pepper.
Bowl 3
Breadcrumbs.
Blitz the sliced bread in a food processor until you have fine breadcrumbs. I leave the crusts on.
Bowl 4
Hard-boiled eggs.
Put raw eggs in cold water, bring to the boil. Boil for 8 minutes then run under plenty of cold water. Peel under running water.
Bowl 5
Sausage Meat.
Meat Sausages
Slit the sausage skins and release the sausage meat. Blend together with a fork.
Divide into 4 or 8 equal portions depending on your desired size.
(N.B. the large Scotch eggs use 2 sausages each, the small ones, 1 sausage)
Veggie Sausages
No need to remove the skins, just blend in a food processor until they resemble sausage meat.
Divide into 4 or 8 equal portions depending on your desired size.
(N.B. the large Scotch eggs use 2 sausages each, the small ones, 1 sausage)
***
Preheat the oven to 200 degrees centigrade
Start by taking 1/4 (Equivalent to 2 sausages) of the sausage meat and forming a flat patty, quite a bit larger than the egg. Some people pop it onto clingfilm to help pull around and form the Scotch egg, but I didn't find it a problem to use my hands.
Gently but confidently, shape the sausage meat around the egg until it is totally enclosed with no gaps.
Sculpt until you have a perfect sphere.
You will find you need to wash your hands a few times during the dipping process as the sausage meat can be a little sticky.
Pop into the flour and roll gently until the whole egg has a light coating. It's much easier to handle at this stage, so reshape any parts you are unhappy with.
Dunk and coat quickly into the seasoned egg white, then straight into the breadcrumbs.
Coat evenly in breadcrumbs.
Place gently onto the baking tray, lined with baking parchment. Repeat with the remaining ingredients.
If you are making the smaller version, slice the egg in half down the long side so that you get 2 even halves with a good distribution of yolk and white.
Form in exactly the same way, encasing the halved egg totally in sausage meat. Remember to use 1/8 of the sausage mixture (Equivalent to 1 sausage) for each of the small ones.
Repeat until you have made them all.
You could do what I did and make a variety of large and small sizes.
(Great for Daddy bear, Mummy bear and Baby bear!)
Mist lightly with Frylight oil then bake in the oven for 30 minutes. Turn once, respraying the exposed sides with a little more Frylight.
This ensures a crisp and golden finish.
Allow to cool to room temperature before serving (if you can resist!)
They are lovely and filling for breakfast, lunch or a nutritious snack.
I served mine in a straw-lined egg box for a casual family lunch. I thought this was such a fun idea!
(Remember to add pp's/kcal for relishes).
Crisp outside, soft herby sausage and protein-rich egg inside...a wholesome meal in one tasty snack.
***
TIP
If you make a batch, these keep well in the fridge for a few days.
Once cooled, Scotch Eggs are pretty robust and travel well-great for packed lunches or picnics. Wrap in a piece of greaseproof paper, twisted at the ends like a huge sweet for easy transportation. You could even tie the ends with string or straw if it's a 'posh picnic'.
*
Use the egg box idea, but alternate Scotch Eggs with salad leaves and cherry tomatoes. You won't be able to shut the lid, but wrap in foil or tie in a bag to keep fresh for a picnic.
***
And Finally...
***
Slice-of-Slimmified Scotch Eggs.
***
4 comments:
They look delicious, can't wait to make them! xx
Thanks Robyn! xx Enjoy ...
Oh my goodness, I love scotch eggs but am usually scared to eat them because I know they're so naughty! These are getting made soon! They can go into my recipe book of your recipes I need to try. So much cooking so little time :-)
Rachel xx
http://theinelegantwench.blogspot.co.uk/
Yay! enjoy Rachel! Guilt free! xx
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