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Scotch eggs

Posted in : recipes on by : Danielle

Scotch eggs

Serve with pretty Scottish cheese & pickle


  • ten big totally free-selection eggs
  • 8 larger-welfare sausages
  • a bunch of fresh chives
  • a bunch of fresh flat-leaf parsley
  • one whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

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  1. Place 8 eggs into a pan of cold water and bring to the boil. Boil for three to four minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a excellent grating of nutmeg, the mustard and a great pinch of sea salt and black pepper. Give it all a very good combine with each other then divide into 8 balls.
  4. Have 3 plates ready – one with a tiny handful of flour, a single with the two remaining eggs (beat them together very first), and a third with the breadcrumbs.
  5. Commence by flouring your hands, then in the palm of one hand, flatten one particular of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently form the meat evenly around the egg, moulding it with your hands until finally sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any extra, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs once again for a genuinely great coating.
  8. Heat the oil in a deep pan or deep excess fat fryer to about 150C/300F. If you have a cooking thermometer it’s a great concept to use it. Otherwise, check if the oil is hot ample by incorporating a piece of raw potato and leaving it for about one minute – if it sizzles and browns, it’s prepared.
  9. Carefully reduced the eggs into the pan and cook for 4 minutes, or till golden, turning them every so typically. Eliminate with a slotted spoon and drain on kitchen paper (if you’re worried about the meat currently being beneath-cooked, deep-fry the scotch eggs until finally they’re golden and crispy, then pop them in a scorching oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then organize on board with a great piece of Scottish Cheddar, some pickle and a couple of pickled onions. Heaven.

It’s not constantly easy to tell if an egg is past its best. A swift way to check an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

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