Scotch Eggs

scotch egg

INGREDIENTS

  • 5 large eggs
  • 300g pork sausage, skinned
  • 1 tsp black pepper
  • 140g cooked ham, shredded
  • 25g sage, apple & onion stuffing mix
  • 1 tsp english mustard
  • 100g plain flour, seasoned, plus extra for dusting
  • 100g dried breadcrumbs
  • sunflower oil, for frying

METHOD

  1. Bring a pan of salted water to a boil, then simmer 4 of the eggs for 7 mins 30 secs exactly. Place the eggs in a bowl of iced water. Leave them to cool completely, then peel and set aside. 
  2. Put the sausagemeat, pepper, ham, stuffing and mustard 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 it. Repeat with the remaining sausage mix and eggs.
  3. 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. 
  4. To cook the scotch 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.
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