We’re always trying to think of things to do with eggs, as we are currently getting an average of 3 per day from our backyard chickens. Scotch Eggs are something I wanted to do for a while. They’re a little fiddly, but worth it once in a while and so much better than prepackaged ones. I followed this recipe with a couple of alterations (at the bottom of the page), and tried to the leave the yolks a little bit running. Straight from the fryer on Saturday they were delicious, and the yolks spilled on cutting into them. Two days later (above) the were still very tasty cold, with the yolks being just short of solid and moist.
I must have laid the sausage meat on a bit think, as it was a bit tricky to get the meat cooked through without over-frying the breadcrumbs. But they came out great.
Here’s the recipe as I made it, adapted from the guardian’s article:
200g plain sausagemeat – (mine came with herbs already mixed, and I used 250g as that was the size of the packet.)
3 tbsp chopped mixed herbs (such as chives, sage, parsley and thyme) – these were already mixed in the meat.
A pinch of ground mace – (I didn’t have any of this so missed it out.
1 tbsp English mustard – (i used Dijon mustard with herbs)
Splash of milk
100g panko breadcrumbs – (our crumbs were made out of leftover homemade bread from our breadmaker)
Vegetable oil, to cook
1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four.
3. Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
4. Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
5. To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a large pan a third full of vegetable oil, and heat until a crumb of bread sizzles and turns golden, but does not burn, when dropped in it. Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.