Easy Traditional Scotch Eggs
A perfectly cooked egg surrounded by seasoned sausage meat and coated in crisp, golden breadcrumbs, a homemade Scotch Egg is far superior to anything bough from a supermarket shelf.
Ingredients
- 4 large Free Range Eggs
- 6 Sausages
- 1 large Egg
- 2 tbsp Plain Flour - seasoned with salt & pepper
- 100 grams Dried Breadcrumbs
- Vegetable Oil - for deep frying
Instructions
- Place the 4 large eggs into a saucepan, just cover with cold water then bring to the boil and cook them for 8 minutes. If you prefer a softer yolk you can cook them for less time, 6 minutes should give you a runny yolk, 7 minutes slightly firmer.
- As soon as the cooking time is up, plunge the cooked eggs into cold water to stop them from cooking any further. If the eggs are overcooked you will get that unsightly dark ring around the yolk.
- Place the seasoned flour in a shallow dish
- Whisk the remaining egg in another shallow dish
- Pour the dried breadcrumbs into another shallow dish
- When the eggs are cold, shell them, rinse and dry on kitchen paper to remove any flakes of shell then roll in the seasoned flour.
- Take your chosen sausages and split the skins with a sharp knife or scissors. Drop the sausage meat into a mixing bowl and add some freshly ground black pepper and a pinch of fine sea salt, Mix thoroughly with a fork then divide the mixture into 4 equal pieces.
- On a floured board, press each sausage meat portion into a flat patty.
- Place a floured egg into the middle of each patty and bring up the sides to enclose the egg.
- Squash the sausage meat around the egg to enclose it completey
- When each patty is formed around the eggs, use your hands to make a nice, even, round ball then place them in the fridge for 20 minutes to firm slightly. This will make the coating stage a little easier.
- Take the chilled sausage coated eggs and roll them first in the seasoned flour, then the beaten egg and finally the breadcrumbs.
- Place the Scotch Eggs on a plate and put them in the fridge for 15 minutes. Switch on your deep fat fryer and heat the oil to 170°c / 350°F
- Once the oil reaches temperature, place 2 of the Scotch Eggs into the basket and gently lower them in to the hot oil.
- Gently fry them for 5 - 7 minutes or until a deep golden colour all over and the internal temperature of the sausage meat reaches 74°c / 165°F
- Place the Scotch Eggs onto crumpled kitchen paper to drain then add the remaining eggs to the oil to fry in the same way.
