SCOTCH EGGS! This Fantastic Recipe Shook The World!

Love a scotch egg as a picnic snack? Try making them from scratch with this easy recipe. A boiled egg, surrounded by sausage meat and breadcrumb topping is a always a winner and though Scotch eggs might have a bit of a bad rep, they’re becoming increasingly popular in posh London bars. This perfect recipe will make yours extra tasty.

If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.

Ingredients

  • 6 eggs
  • 400g pork sausage meat
  • 2tbsp plain flour
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 8tbsp breadcrumbs
  • Vegetable oil, for deep frying
  • Watercress or parsley, to garnish

Method

  1. Add the eggs to a small pan of water, bring to the boil and simmer for 6 minutes. Rinse with cold water and peel while still hot. Cool in cold water.
  2. Divide the sausage meat into six equal pieces and pat out into rounds.
  3. Put some flour on a plate, season, dip each egg in the flour and cover with the sausage meat.
  4. Flour again, dip in the beaten egg and roll in the breadcrumbs.
  5. Heat the oil in a deep heavy-bottomed pan until it reaches 180°C/350°F on a sugar thermometer or until a breadcrumb sizzles and turns brown when dropped into the oil. Cook two eggs at a time for 6–8 minutes until golden brown. Wait for the oil to heat up again before cooking the next batch.
  6. Carefully drain with a slotted spoon on to kitchen towel. Cut into halves and serve garnished with watercress or parsley.

Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.

Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!

 

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