Scotch Eggs with Fresh Herbs
From elaina253 17 years ago
- 20 minutes to make
- Serves 4
Scotch eggs are marvellous for travellers or picnickers. Take some spring onions to go with them and, if you've got plates, some chutney.
Ingredients
- 4 eggs, plus 1 small egg, beaten shopping list
- 8 oz (225 g) sausagemeat shopping list
- 2 spring onions, finely chopped shopping list
- 1 level teaspoon finely chopped fresh thyme shopping list
- 3 level teaspoons snipped chives shopping list
- 1 level tablespoon finely chopped parsley shopping list
- seasoned plain flour for dusting and coating shopping list
- some toasted breadcrumbs shopping list
- oil, for frying shopping list
- salt and freshly milled black pepper shopping list
How to make it
- Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
- Next, mix the sausagemeat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour. Divide the sausagemeat into four portions and pat each piece out on a floured surface to a shape roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausagemeat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over. Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
- Now heat 1½ inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375°F (180-190°C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread – if it turns golden brown within a minute, the oil is hot enough.) Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment).
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The Rating
Reviewed by 3 people-
I really like this and love the use and idea with eggs
psy333che
in Long Branch loved it
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