Scotch eggs
Make the perfect picnic snack from scratch using our easiest ever scotch egg recipe for a perfectly cooked yolk and crunchy breadcrumb coating
- Total:
- Serves: 6 persons
Ingredients
- 6eggs, at room temperature
- 6good quality pork sausages
- sage, finely chopped to make 1/2 tbsp
- parsley, finely chopped to make 1/2 tbsp
- 4tbsp plain flour
- 1egg, beaten
- 100g breadcrumbs
- groundnut oil, for deep frying
Instructions
Step 1
Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.Step 2
Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.Step 3
Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.Step 4
Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.Step 5
Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.