Classic Scotch Eggs
How to make delicious Scotch eggs, step by step simple instructions from start to finish.
Ingredients
Method
- 5 boiled medium eggs
- 400g Pork or beef Sausage meat
- 2 eggs, Beaten
- 200g/ 7oz Bread crumbs
- 2g / ½tsp Dried Sage
- 1g / ¼tsp White pepper
- Oil for frying
- Start the recipe by boiling the eggs (from the fridge) for 8 minutes, once boiled place them in cold water.
- Buy or make 200g / 7oz of bread crumbs.
- Beat 2 eggs in a bowl.
- Add the pepper and sage to your sausage meat and mix well, then divide the meat into 5 x 80g / 2.8oz portions.
- Crack and peel the now cold boiled eggs.
- Place a small piece of cling film on your worktop (approx. 20cm / 8in square) and grease with a little oil.
- Place a portion of the sausage meat on the cling film, and flatten it out into a 13 x 8cm / 5 x 3in rectangle with your fingers.
- Place a boiled egg in the middle of the meat, and pick it all up using the cling film, place it in the palm of your hand, and form the meat around the egg, nipping and pressing the meat edges together, until the egg is completely covered, once the egg has been formed remove the cling film, tidy it up and set it aside until all scotch eggs are formed.
- To coat the eggs, dip each one in the beaten egg and make sure it is well coated, then add it to the bread crumbs until it is completely covered, for a crispier coating, repeat these 2 stages again.
- Heat up the oil, 130 to135°C that’s 265 to 275°F.
- Carefully lower the eggs into the hot oil, cook for 6 to 7 minutes until golden brown.
- Remove from the pan and drain on kitchen paper, can be served hot or cold, I have mine hot, with salad, chips and salad cream.
- Enjoy.
Equipment & products used in my kitchen
