Ingredients
- large free-range eggs
- sausage mea
- salt and freshly ground black pepper
- all purpose flour
- breadcrumbs
- vegetable oil, for deep frying
Method
-
Place the eggs, still in their shells, in a pan of cold salted water.
-
Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
-
Drain and cool the eggs under cold running water, then peel.
-
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.
-
Place the flour onto a plate, then dredge each boiled egg in the flour.
-
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.
-
Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
-
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
-
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.
-
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
-
Serve cool.
Scotch Eggs Recipe
INGREDIENTS
Instructions
-
Place the eggs, still in their shells, in a pan of cold salted water.
-
Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
-
Drain and cool the eggs under cold running water, then peel.
-
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.
-
Place the flour onto a plate, then dredge each boiled egg in the flour.
-
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.
-
Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
-
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
-
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.
-
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
-
Serve cool.
