Did you know that some supermarket eggs can be up to three weeks old before they go on the shelves and you should never refrigerate them?
Eggs come in their own perfect packaging to keep the contents in tip top condition and each one dispenses a perfect portion size. I like to keep chickens that produce different colour eggs and I am looking forward to getting two new additions who will lay chocolate brown coloured eggs later this month. The ducks we keep are big chunky Aylesbury cross birds who help keep slugs down and adore the stream running through Ffynnon Beuno! They are very nosy as you can see from the You Tube clip where they scold our Jack Russell for digging!
As a fan of quiche, omlets and bacon and egg tarts, we get through a lot of eggs at Ffynnon Beuno but we also produce enough to sell our surplus from our gate and we have a lot of local regulars who pick up a box of chicken and duck eggs on their way to work. I usually put in printed copies my favourite recipes too!
Here’s one for home-made scotch eggs – I promise that you will never go back to shop bought ones after trying these. They can store in the fridge to be eaten cold but it’s unlikely that they will be there for long!
• 10 medium free-range eggs (duck or chicken)
• 275g/10oz sausage meat – either buy as sausage meat or squeeze your favourite sausages from their skins
• 1 tsp fresh thyme leaves – thyme is easy to grow in a pot in a sunny position
• 1 tbsp chopped fresh parsley
• 1 spring onion, very finely chopped
• Salt and freshly ground black pepper – try sea salt
• 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
• 1 free-range duck egg, beaten
• 125g/4oz breadcrumbs – we bake our own bread here so there is always a good supply!
• Vegetable oil, for deep frying – I like to use local rapeseed oil
1. Put the eggs, still in their shells, in a pan of cold salted water.
2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
3. Drain and cool the eggs under cold running water – then peel.
4. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper
5. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
7. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
9. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (Do not leave the hot oil unattended.)
10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
Can be eaten hot or cold