So popular at the moment, Scotch eggs are on menus all over the place. For me though this has got to be one of the ultimate picnic foods. Cooked on the day and allowed to cool but not refrigerated the yolk will probably set but the eggs will be so tender still. Just delicious.
What you’ll need
6 large free range eggs
6 large best quality pork sausages
2 large free range eggs, beaten with 60ml milk then strained through a sieve
Vegetable oil for deep-frying
Let’s get cooking
Place the eggs in a pan that will hold them in a single layer. Cover by 3cm with cold water, place a lid on the pan and bring to a boil. Remove from the heat and let the eggs sit for 3 mins. Drain and cool in iced water. Once the eggs are completely cold, crack all over by tapping with the back of a spoon. Use a teaspoon to shell the egg by pinching the shell off where the air sac is and gently pushing the spoon between the shell and the egg. I found oiling the spoon helped it to slide easily as well as keeping the eggs wet. Chill the peeled eggs while preparing the sausage meat.
Remove the skins from the sausages and form the meat into balls. Flatten the sausage meat between sheets of baking parchment to form thin patties about 12cm in diameter. Season the sausage meat with sea salt and dust with flour on one side. Place an egg in the centre of the un-floured side and draw the sausage meat up around it. Pinch the edges of the meat together and smooth out the joins. Return to the fridge and repeat with the remaining eggs and sausage meat.
Once all the eggs are wrapped, set up 3 bowls with one containing the seasoned flour, one the beaten egg and the third the breadcrumbs. Coat the eggs first in the seasoned flour then the egg and finally the crumb. Once all the eggs are coated give each a second coat of egg and crumb.
Deep-fry the eggs at 180°C for 2 mins and then cook in a pre-heated oven at 190°C for 10-11 mins turning once halfway through. Serve warm, when the yolk should still be runny or if not being eaten within four hours chill to use later.
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