Scotch eggs
Soft-boiled eggs wrapped in herby sausage meat, rolled in breadcrumbs, fried until crisp and finished in the oven.
Method
- 1
Bring a pan of water to a rolling boil, lower in 6 of the eggs and boil for 7 minutes.
- 2
Move them straight into iced water and leave until completely cold.
- 3
Peel the eggs carefully.
- 4
Mix the sausage meat with the herbs, nutmeg and pepper and divide into 6 equal portions.
- 5
Flatten a portion on cling film into a round about 12 cm across. Dust an egg with flour, set it in the middle and use the film to wrap the meat around it, sealing any gaps.
- 6
Repeat with the remaining eggs, then chill until firm.
- 7
Beat the last egg on a plate. Roll each Scotch egg in flour, then egg, then breadcrumbs, pressing the crumbs on well.
- 8
Heat the oil in a deep pan, no more than half full, to 170°C, and heat the oven to 190°C.
- 9
Fry the eggs 3 at a time, turning gently, until deep golden all over, about 5 minutes per batch.
- 10
Drain on kitchen paper, then bake on a tray until the sausage meat is cooked through.
- 11
Rest for a few minutes before cutting in half to serve warm, or cool completely for a picnic.
Notes
- For firm yolks, boil the eggs for 9 minutes instead of 7.
- Eggs that are about a week old peel more cleanly than very fresh ones.
- Once cooled, keep them in the fridge and eat within 2 days.
Equipment
Saucepan, Bowl of iced water, Cling film, Deep heavy pan, Cooking thermometer, Slotted spoon, Baking tray, 3 shallow plates