Scotch Eggs

Scotch Eggs

These are fairly easy to make at home, well worth a try and they store well so don't have to eat them all in one sitting (unless you want to!)


Cooking Method

  • Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them since they will still be runny in the middle.
  • Squeeze the sausages out of their skins and into a bowl.
  • Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  • Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  • Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  • Roll a peeled egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  • Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  • Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF.
  • Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper. For a healthier option these work well in an airfryer with a splash of oil.

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