This is a rather indulgent scrambled egg recipe, but tastes superb!
- 3 eggs per person
- A knob of butter
- A splash of cream
- Optional: salmon
- Salt & pepper
- Buy some of Court Farm's free range eggs.
- Put a non-stick saucepan over the heat. Break your eggs into the saucepan, stir the eggs until blended together. Add a knob of butter, stirring to melt it.
- Add a splash of cream (a small splash will be fine). Remember to keep stirring constantly as the egg is cooking. As the egg begins to scramble add some salt and pepper and if you fancy a tasty extra, smoked salmon works a treat in scrambled eggs.
- Take off the heat as the eggs scramble and keep stirring until you are happy with the consistency. The perfect eggs should be a bit gooey.
- Now dish up on some toast or bread of your choice and dig in!
Perfect for packed lunches and picnics
- 6 large free-range eggs, 2 beaten
- 400 g quality sausage meat
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, leaves picked and finely chopped
- 1 whole nutmeg
- 1/2 tablespoon English mustard
- salt & pepper
- plain flour, for dusting
- 75 g white breadcrumbs
- 2 litres vegetable oil
- 3 tablespoons vegetable or corn oil
- Buy Court Farm's free range eggs.
- Put the first 4 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 4 balls.
- Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions.
The perfect Sunday roast should be topped with these.
- 100g/4oz plain flour
- 2 large eggs
- 200ml/7fl oz semi-skimmed milk
- 15ml/1tbsp vegetable oil
- Pinch of salt
- tbsp fresh rosemary
- Purchase your large Court Farm eggs.
- Sift the flour and salt together in a large bowl. Add the eggs and a quarter of the milk, then mix together with a whisk until it is thick and lump free.
- Gradually whisk in the remaining milk, beating well between additions to make a smooth batter. Pour the mixture into a jug, add the rosemary and leave to rest for at least 15mins. If time allows make the mixture a couple of hours before you require it, storing it in the fridge.
- Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Take a 12 hole cake tin and place it on a baking tray. Add 1.25ml/¼tsp of the vegetable oil to each hole and place in the oven to heat.
- When the oven is hot enough, remove the tray from the oven and divide the batter quickly between each of the holes, aiming for the centre of the hot oil for an even rise. Return the tray to the oven and bake for 20mins or until golden and risen.