Scotch eggs
Make the perfect picnic snack from scratch using our easiest ever scotch egg recipe. This method gives you a perfectly cooked yolk, juicy sausage meat filling and a crunchy breadcrumb coating
- 6 eggsat room temperature
- 6 pork sausagesgood quality
- finely chopped to make 1/2 tbsp sage
- finely chopped to make 1/2 tbsp parsley
- 4 tbsp plain flour
- 1 eggbeaten
- 100g breadcrumbs
- for deep frying groundnut oil
Method
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.
