Scotch Eggs
Serves
10
Time
45 mins
Allergens
Wheat, Sulphur Dioxide, Eggs, Gluten
Ingredients
- 10 Eggs, free range
- 1.2kg Sausage meat
- 2tsp. Cracked black pepper
- 560g Cooked ham, shredded
- 100g Breadcrumbs
- 2 tsp. Sage, chopped
- 2 tsp. Thyme, chopped
- 2tsp. Parsley, chopped
- 2 Eggs, free range
- 200g Plain flour, seasoned, plus extra for dusting
- 200g Fresh breadcrumbs
- 100ml Vegetable oil, for frying
Method
- Bring a pan of salted water to a rapid boil, then lower 10 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little. Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausage meat, pepper, ham, breadcrumbs and herbs in a small bowl, mix to combine, then divide into 10 equal balls. Squash one of the balls between a pieces of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausage meat around the egg to completely encase. Repeat with the remaining sausage balls and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs, heat 5cm of the oil in a wide saucepan until it reaches 160°c on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, to serve.
