The Egg-Cellent Egg-Venture: Part 2

The Egg-Cellent Egg-Venture: Part 2

Scotch Emu Egg

The “Coat of Arms” Scotch Egg

This is a tale of making a scotch Emu egg… but not just ANY scotch Emu egg, the most Australian Scotch Egg you’ve ever seen.

After procuring an Emu egg, laid by Esmerelda from the Somerville Egg Farm, we asked the question. What would make this the most “Aussie” Scotch Egg ever cooked?

The Scotch Emu Egg

We know an Emu is already pretty fair dinkum, but we knew we should toss the idea up the back paddock to facebook for ideas to make it extra dinky-di!

(Translation for the non-Aussies: They recognised that the egg was very Australian indeed, but wanted to push the envelope to make it even more so)

The coat of arms scotch egg was born.

The Australian Coat of Arms - The Hungry Ginger
Stolen from Wikipedia

The ingredients are:

  • 1 Emu Egg
  • 500 grams of Kangaroo Mince
  • 500 grams of Beef mince (the fatty one)
  • Weetbix (for crumbing)
  • Cornflakes (for crumbing)
  • Vegemite (for smearing)
  • Some sort of flour for dusting
  • Some chicken eggs (for the mince and the eggwash)
  • A shitload of vegetable oil (we had 3 litres and needed more)
  • Beers (cos it takes a bloody long time)

You’ll also need some sort of hard instrument to whack the bugger open, like a hammer, or a steel rod (like I used). Those shells it turns was as hard as nails!

If you google how long to boil an Emu egg for the internet is… pretty unhelpful. It was anywhere from 33 mins to 1 hour and 45. So we settled on 1.5 hours, as we knew we wanted it pretty solid for scotching.

Rather than you reading about it, we’ve prepared this informative and rather hilarious video condensing the 4 hour process into about 4 minutes.

ENJOY!

IMG_1534.JPGWe’re not chefs (obviously) to all those people saying it needed to be soft boiled, I challenge you to make the darn thing yourself. The entire process turned into quite a guessing game.

Including us thinking it contained a baby emu, you’ll need to watch the video to see why for that!

The process for making an Emu Scotch Egg (the super dooper Aussie variety) is:

  • Boil the egg (We did for 1.5 and it was hard boiled)
  • Cool the egg
  • Crack open the egg (have fun!)
  • Smear the egg in vegemite (cos salt?)
  • Coat the egg in flour
  • Flatten out the mince (already mixed together with some eggs and flour)
  • Encase the egg in all the meats
  • Egg wash the meat
  • Coat in crumbing (we whizzed up cornflakes and weetbix into crumbs)
  • Egg wash again
  • Crumb again
  • Heat up a shitload of vegetable oil
  • Deep fry for about 10 minutes (turning once if it’s not covered)
  • Remove from oil carefully, as it’s REALLY HEAVY

… and if you’re us, you wait a bit, realise the meat isn’t totally cooked, have to whack the egg in the oven for a little while… but we won’t talk about that.

Then you should have a giant scotch turd (pictured):

The Emu Scotch Egg

So the big question here, other than “did it contain a baby emu?” (It did not), is…

How does a scotch emu egg taste?

The white of the egg had a strange translucent quality, almost like a preserved egg has, but it tasted just like a normal egg. I can imagine the jelly-like consistency being a visual turn off for many people.

The yolk to white ratio is higher than a chicken egg, and the yolk is incredibly dense and rich, not quite as rich as a duck egg, but heavy. It’s still sitting somewhere in my stomach. It’s not as overly “eggy” as I’d assumed.

The Scotch Emu Egg

It was actually delicious with the meat and some BBQ sauce. The Kangaroo, being so lean, meant that the beef had to work really hard to add some oiliness, and it didn’t stick to the egg very well. If I did it again I’d use less roo, more beef. Or just go with sausage meat.

We couldn’t really taste the Vegemite at all. I’d also use WAY more crumbing, since it had such a massive surface area, it started to fall apart a little too easily. Or potentially using a Weetbix and Cornflake crumb was our downfall, but it was still very crisp and had a great yield to it!

It was definitely overcooked, but everyone enjoyed the combination of flavours, and you can’t beat the novelty factor of it all!

It was an almost four hour process, but for a dream that’s taken more than 6 years to fulfil, I’d say it was worth the wait.

Thank you to Somerville Egg farm and Esmeralda for providing us with the beautiful egg.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s