Gordon Ramsay’s Scotch Eggs with a Twist

The perfect picnic breakfast, my ultimate scotch eggs with a twist. I go fishing a lot, and scotch eggs are the perfect all-in-one mini picnic breakfast. First thing, get your eggs cooked. Bring the water up to boil. Onto the spoon, and lower them into the water. That way, they don't hit the water and crack for four and a half minutes. That will keep the center nice and slightly runny. Now, ground sausage meat. I'm going to make mine a little bit spicier. I'm going to crumble in black pudding. That helps to season the scotch eggs inside. A little touch of salt and pepper. And then, just to make it a little bit sweeter and a lot easier for the kids to eat, some grated apple. Combine that. Blend in the apple and the black pudding. Eggs, once they're cooked, drain them, and then run them under cold water. Cracking and cooling the eggs quickly will prevent the yolks turning gray. Tap them on the side of the pan. Put them back into the water. And what happens, the water seeps underneath the shell. See, the shell come off so much easier. Eggs still slightly soft in the center. I want that little bit of richness with the yolk. Next, you need to get yourself organized with a mini assembly line. Seasoned flour, a little egg wash, and breadcrumbs. Take your mince, golf ball size. Spread the pate. Minipulate with your thumb. And then, sit your egg in there and spread the sausage over the egg. And you just seal that over. It's really important to keep that nice, even coating of sausage meat around the egg. You don't want it too thick. Otherwise, it gets too dense, and it's unappetizing. Give them a light dusting in the seasoned flour. If you don't put the flour on, the egg wash won't stick. And if you don't put the egg wash on, the breadcrumbs won't stick. Into the egg. Roll it around. Shake off any excess egg wash. And roll it into your breadcrumbs. You can use this same three-stage method to breadcrumb anything you'd like, from chicken goujons and fish fillets to vina schnitzel. These are panko breadcrumbs, Japanese white breadcrumb, so no crust. You can experiment by adding flavors to your breadcrumbs, like Parmesan, herbs, or citrus zest. I always like to push the actual breadcrumbs into the sausage meat so it gets that really nice golden brown and stops any of the outside burning. Once breadcrumbed, lower the eggs carefully into a 4-centimeter-deep bath of hot vegetable oil for 10 to 12 minutes. The eggs are actually cooked, soft, and running the center. So the objective is just to cook the sausage meat and the black pudding. They look great, don't they? They're angrenades. There's something so magical about a Scotch egg on a picnic because it's like this little mini breakfast. Beautiful. Drain them onto the paper. Roll them around just to get off any excess oil. And then to transport them, some greaseproof paper. That, for me, is the perfect start to the fishing trip. There's no wonder I never catch any fish, because I'm always too busy eating my Scotch eggs. My ultimate black pudding lace, Scotch eggs, an irresistibly delicious picnic breakfast.