Scotch eggs - recipe

Ingredients

Recipe , Eggs , Scotch

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1
Place 4 whole eggs in a pan of cold, salted water and bring to the boil. Simmer for about 8 minutes.

For this step you'll need:
- 4 Egg(s) (free range) medium
2

Drain & cool the 4 eggs under running water then peel the shells off.
3
In a large bowl mix the sausage meat with the thyme, parsley and spring onion and season well with salt & pepper.

For this step you'll need:
- 275g Sausage meat
- 1 tbsp Parsley fresh, chopped
- 1 Spring onions finely sliced
- pinch Salt
- pinch Pepper
4

Divide the sausage meat into four, and flatten into ovals approx 12cm x 7cm, similar to the shape of the palm of your hand.
5
Next put the flour onto a plate and the breadcrumbs onto two separate plates. Beat the remaining egg in a bowl.

For this step you'll need:
- 125g Plain white flour
- 125g Breadcrumbs
- 1 Egg(s) (free range) medium
6

Dip each egg in the flour, then beaten egg and finally roll in breadcrumbs, ensuring a good even coating at each stage.
7

Heat the oil in a large deep pan until a breadcrumb sizzles and turns brown when dropped in (CAUTION do not leave hot oil unattended and be careful when around it).
8

Carefully place the scotch eggs in the oil and fry for 8-10 minutes until golden brown. Chill before serving.

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