I ended up with a dozen eggs in the fridge and after much thought about what to do with them, I remember that old-fashioned favourite – Scotch Eggs!
Scotch Eggs are a bit of a labour of love but the end result is worth all the fiddling about with eggs and breadcrumbs (who doesn’t hate the big fat fingers you get when crumbing anything).
These are terrific hot but are even better served cold and we never go on a picnic without a box of these delicious football shaped treats. Buttered bread in one hand and a Scotch Egg in the other – heaven…
10 large free-range eggs, 2 beaten
800 g quality sausage meat
1 small bunch fresh chives, finely chopped
1 small bunch fresh parsley leaves picked and finely chopped
1 whole nutmeg
1 tablespoon English mustard
Salt & pepper to taste
Plain flour, for dusting
2 cups Panko Crumbs
2 litres canola oil
Gently boil 8 eggs for 3 to 4 minutes, and then transfer to a bowl of cold water. Once cooled, carefully peel them.
Beat the reaming eggs to be used for the coating
Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.
Give it all a good mix together then divide into 8 balls.
Wet your hands and flatten the sausage balls into oval-shaped patties.
Roll peeled eggs in flour then place in the middle of the pattie.
Gently shape the meat evenly around the egg, moulding it with your wet hands.
Roll in the flour; dip into the beaten egg, followed by the breadcrumbs.
Heat the oil in a deep pan or deep fryer – I test it by dropping in some breadcrumbs – if they sizzle it’s ready
Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden.
Remove with a slotted spoon and drain on kitchen paper
Place in an 180c oven for a few more minutes to ensure the sausage casing is cooked though
Bon Appetit! 🙂