Scotch Eggs
This recipe for crispy and flavorful Scotch eggs is a delightful combination of boiled eggs encased in a herby sausage mixture, then coated in a crispy breadcrumb shell. The result is a satisfying and savory snack that is perfect for picnics or as part of a brunch spread. The process of assembling these eggs is both fun and rewarding, making them a great dish to prepare ahead of time. Serve these delicious Scotch eggs alongside some tangy piccalilli for a delightful treat!
— Constant Cookbook
Ingredients
- 5 large eggs
- 300g good-quality pork sausages , skinned
- 1 tsp black peppercorns , crushed
- 140g cooked ham , shredded
- 25g sage, apple & onion stuffing mix
- 1 tsp chopped sage
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 100g plain flour , seasoned, plus extra for dusting
- 100g dried breadcrumbs (preferably Paxo)
- sunflower oil , for frying
- piccalilli , to serve
Instructions
- Bring a pan of salted water to a rapid boil, then lower four 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 (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece 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 sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two 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 or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. 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, then serve halved with some piccalilli.
Cook Time
20M
Prep Time
PT20M
Yield
Makes 4
Nutrition
- Calories: 785 calories
- Fat Content: 52 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 3.8 milligram of sodium
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