- Published Dated: August 12, 2014
- Category: Recipes
Perfect for packed lunches and picnics
- 6 large free-range eggs, 2 beaten
- 400 g quality sausage meat
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, leaves picked and finely chopped
- 1 whole nutmeg
- 1/2 tablespoon English mustard
- salt & pepper
- plain flour, for dusting
- 75 g white breadcrumbs
- 2 litres vegetable oil
- 3 tablespoons vegetable or corn oil
- Buy Court Farm's free range eggs.
- Put the first 4 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- 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 4 balls.
- Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions.