The Hedgecombers's video: Easy Scotch Egg Recipe Campfire Dutch Oven Style

This Easy Scotch Egg Recipe, cooked in a campfire Dutch Oven will seriously impress your buddies next time you're camping! WARNING: I use my cute little Petromax Dutch oven (link below) that is way too small for the amount of oil I use in this video. Never fill your Dutch oven more than half full of oil or you risk it catching alight. DO NOT cook this recipe, with this much oil, indoors. WANNA SNAG A FREEBIE?? Grab my FREE cookbook: 10 One Pot Instant Noodle Camping Recipes here: https://hedgecombers.com/subscribe/ MY BOOKS! One Pot Meals: https://hedgecombers.com/25-one-pot-m... One Pot Veggie Meals: https://hedgecombers.com/one-pot-vege... THERMAPEN DIGITAL THERMOMETER: https://rb.gy/zx63nr (affiliate link) PETROMAX DUTCH OVEN: https://wilderness121store.uk/gb/ COME SAY HI! * My tasty food blog: http://hedgecombers.com/ * Pinterest: http://bit.ly/2l8Ctjg * Instagram: http://bit.ly/2h9YJry * Facebook: http://bit.ly/2kwtsxj * Twitter: http://bit.ly/2ldca8y THE RECIPE Serves: 5 INGREDIENTS 5 eggs 450g good quality sausagemeat 2-4 tbsp plain flour 1-2 eggs 6-8 tbsp breadcrumbs Vegetable oil for deep frying METHOD HARD BOILING THE EGGS - Fill the Dutch oven with water and bring to the boil. - Gently place your eggs in the boiling water and let cook for 9-10 minutes. This will give you a firm yolk. If you prefer a looser, softer yolk, boil for 7 minutes. - Remove from the water and cool the eggs quickly in cold water. - When cool enough to handle, crack and peel the eggs trying to keep them as intact as possible. Dry each egg with some kitchen roll to stop them slipping around when forming the Scotch eggs. MAKING THE SCOTCH EGGS - Take a lump of sausagemeat a little bigger then the size of your egg and gently press and flatter in between your palms. Use cold water on your hands to stop the meat from sticking. - Place an egg in the centre and fold the sausagemeat around the egg. You'll need to squish, pinch and jab the meat to get it to fully cover the egg. If you have any holes you can patch them with a little extra sausagemeat. Aim to keep the layer of meat even around the whole egg. COOKING THE SCOTCH EGGS - Half fill the Dutch oven with oil and place over the embers. In the video we placed it over flames, this was a mistake and made it really hard to get a stable temperature for frying. - Use a digital thermometer to monitor the temp, when you get to around 160C/320F gently place 2 or 3 Scotch eggs in the oil. - At a steady temp of 160C/320F they will be perfectly cooked in 6 minutes. - Remove with a slotted spoon, slide the probe of your digital thermometer into the crust and aim for it to read the temp between the meat and the egg. For pork to be safe, it must reach at least 75C/165F (it's OK if it reads higher then this) - Drain on some kitchen paper, let cool enough so you don't scald yourself and enjoy! Until next time, happy camping! Jane x PS want to work with me? You can contact me at jane@hedgecombers.com