Scotch egg

A real treat and well worth the effort these golden yolked eggs are encompassed with a sausage meat layer and given a final golden crunchy breadcrumb layer. They are perfect hot or cold.

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Scotch egg

Yields6 Servings

 8 Eggs
 800 g Sausage Meat Or same weight of sausages squeezed out of their casings
 50 g Plain flour
 1 tbsp Milk
 150 g Breadcrumbs
 Sunflower oil For deep frying

1

Boil your eggs. Gently lower 6 eggs into a a large pot of boiling water. Allow to boil for 5 minutes then run under cold water to stop the cooking process.

NOTE: If using fridge cold eggs place them into a pot of cold water on the hob and when the water begins to boil set your timer for 5 minutes.

2

Wrap the eggs on the counter and roll gently to crack the shells. Gently peel away the shell.

3

Whilst eggs are cooking get ready all other components. You will need three bowls add the flour to one (Season with salt and pepper), add remaining two eggs and milk beaten to another and the breadcrumbs to the final.

4

We are ready to start assembling the eggs. If using sausage meat, you may need to season. If you have squeezed sausages out of their cases it will already be seasoned. Have a small bowl of water close by for dabbling fingers into, this helps when working with the sausage meat, if you wet your fingers frequently it prevents the sausage meat sticking to your hands. Split the sausage meat into six balls. Place one of the balls between your palms and squeeze into a flat even disc. Place the egg in the center and wrap with the sausage meat. Ensure completely sealed. Repeat until all eggs are encompassed in the sausage meat.

5

Now the final coating. Roll one egg at a time into the flour then in the beaten egg and finally roll in the breadcrumbs until completely coated in crumbs. Set aside and repeat until all six eggs are coated.

6

Heat the sunflower oil in heavy based pan, using a deep pan, ensuring lots of room for oil to expand. Heat oil to 160°C. Test temperature with a thermometer or by dropping a cube of bread. If it begins to fry straight away oil is hot enough. Fry the eggs in two batches, frying 3 at a time, for 5 - 7 minutes until the sausage meat is cooked through and the outside golden and crispy. Transfer with a slotted spoon to a plate lined with some kitchen paper. Allow to cool for a couple of moments before eating. Scotch eggs are also excellent eaten cold.

Ingredients

 8 Eggs
 800 g Sausage Meat Or same weight of sausages squeezed out of their casings
 50 g Plain flour
 1 tbsp Milk
 150 g Breadcrumbs
 Sunflower oil For deep frying

Directions

1

Boil your eggs. Gently lower 6 eggs into a a large pot of boiling water. Allow to boil for 5 minutes then run under cold water to stop the cooking process.

NOTE: If using fridge cold eggs place them into a pot of cold water on the hob and when the water begins to boil set your timer for 5 minutes.

2

Wrap the eggs on the counter and roll gently to crack the shells. Gently peel away the shell.

3

Whilst eggs are cooking get ready all other components. You will need three bowls add the flour to one (Season with salt and pepper), add remaining two eggs and milk beaten to another and the breadcrumbs to the final.

4

We are ready to start assembling the eggs. If using sausage meat, you may need to season. If you have squeezed sausages out of their cases it will already be seasoned. Have a small bowl of water close by for dabbling fingers into, this helps when working with the sausage meat, if you wet your fingers frequently it prevents the sausage meat sticking to your hands. Split the sausage meat into six balls. Place one of the balls between your palms and squeeze into a flat even disc. Place the egg in the center and wrap with the sausage meat. Ensure completely sealed. Repeat until all eggs are encompassed in the sausage meat.

5

Now the final coating. Roll one egg at a time into the flour then in the beaten egg and finally roll in the breadcrumbs until completely coated in crumbs. Set aside and repeat until all six eggs are coated.

6

Heat the sunflower oil in heavy based pan, using a deep pan, ensuring lots of room for oil to expand. Heat oil to 160°C. Test temperature with a thermometer or by dropping a cube of bread. If it begins to fry straight away oil is hot enough. Fry the eggs in two batches, frying 3 at a time, for 5 - 7 minutes until the sausage meat is cooked through and the outside golden and crispy. Transfer with a slotted spoon to a plate lined with some kitchen paper. Allow to cool for a couple of moments before eating. Scotch eggs are also excellent eaten cold.

Scotch Eggs

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