Recipe

Scotch Eggs Recipe

Add Step-by-Step Photos	Girlinterrupted / All my dishes 1 year, 10 months ago This is a favourite and we have them at least once a week. My partner likes them in his lunch box too, but I prefer to eat them on the day they were made. Recipe is from a British celebrity chef called Simon Rimmer. Enjoy! Prep:30m Cook:10m Servings:4	Girlinterru
	sausages eggs tasty

Does this look good? Yeah! / Nope

Fans

kukla

jenniferby

Ingredients

4 large free range eggs

275g/10oz sausage meat (I use pork sausages and remove the skins)

1 tsp fresh thyme leaves

1 tbsp chopped fresh parsley

1 spring onion, very finely chopped

salt and freshly ground black pepper

125g/4oz plain flour, seasoned with salt and freshly ground black pepper

1 free range egg, beaten

125g/4oz breadcrumbs

vegetable oil for deep frying

Directions

Place the eggs, still in their shells, in a pan of cold salted water.

Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.

Drain and cool the eggs under cold running water, then peel.

Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and black pepper ( I reccomend being generous with the black pepper).

Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at the widest point.

Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.

Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.

Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes until golden and crisp and the sausage meat is completely cooked.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Serve cool.

Recent Gawkers

Not quite what you're looking for? See more Lunch And Snacks / Snacks

Or see more just like this

Comments

kukla 1 year, 10 months ago said:
Hi, GirlInterrupted :) I, too, love Scotch Eggs! When I lived in Glasgow, I found a recipe for Baked Scotch Eggs (I posted it, from "Scotland ON a Sunday" ) and I use all the time back home here (Canada) -- but the sausage meat and the bacon (streaky, instead of rashers) isn't quite the same as over there :) I tried a deep-fry recipe a while back but it wasn't quite like this one; I will try yours next time! Thanks :)

jenniferbyrdez 1 year, 10 months ago said:
LOve Scotch Eggs. Great recipe and very good directions. Thank you Interrupted.

Add a Comment