Scotch Eggs
By The Cooking Book
Published on 25 April 2022
Great for picnics and packed lunches, serve these with a spoonful of your favourite chutney.Time and servings
40 minsTotal time
4Servings
25 minsPrep time
15 minsCooking time
Ingredients
- 300 g of pork sausagemeat
- 4 eggs, hard boiled and shelled
- 25 g of plain flour
- 3 spring onions, finely chopped
- 2 tsp of dried mixed herbs
- 1 egg, beaten
- 100 g of dried golden breadcrumbs
Method
Step 1
In a large bowl, mix together the spring onions, sausagemeat, chilli flakes, and herbs, and season with salt and pepper.Step 2
Coat the eggs in flour, then quarter the sausagemeat mixture, flatten it out and place an egg in the centre of each piece. Using your hands, gather up the mixture to totally encase the egg.Step 3
Pour the oil into a large saucepan and heat until a cube of bread dropped in sizzles and turns golden within 1 minute. Place the beaten egg and the breadcrumbs on separate plates. Dip each Scotch egg into the beaten egg, then into the breadcrumbs.Step 4
Carefully place in the hot oil and fry for 3–4 minutes, or until golden. Drain on kitchen paper and leave to cool on a wire rack.