Scotch Eggs

Scotch Eggs
  • Author: Simon Rimmer

This recipe combines the classic flavors of sausage, eggs, and herbs with a crispy breadcrumb coating for a delicious and satisfying dish. The golden-brown exterior gives way to a savory sausage layer followed by a perfectly cooked egg inside. Serve these homemade scotch eggs as a tasty snack or appetizer at your next gathering.

— Constant Cookbook

Ingredients

  • 4 large free-range eggs
  • 275g/10oz sausage
  • 1 tsp fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 spring onion
  • salt and freshly ground black pepper
  • 125g/4oz plain flour
  • 1 free-range egg
  • 125g/4oz breadcrumbs
  • , for deep frying vegetable oil

Instructions

  • Place the eggs, still in their shells, in a pan of cold salted water.
  • Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
  • Drain and cool the eggs under cold running water, then peel.
  • Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
  • Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
  • Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
  • Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
  • Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
  • Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
  • Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
  • Serve cool.

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Cook Time

30M

Prep Time

PT30M

Yield

Makes 4