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Scotch Eggs

Quick and easy

1 Reviews

  • Nut free
  • Vegetarian

About the bake

As a Nation, we all love a scotch egg. What better than a freshly made slightly warm scotch egg with some piccalilli on the side? We're salivating just thinking about this recipe. You'll never go back to buying shop bought again!

40Total Time
20Prep Time
20Bake Time
4Serves
Easy

Method

  1. Step 1:

    Place 4 whole eggs in a pan of cold, salted water and bring to the boil. Simmer for about 8 minutes.

  2. Step 2:

    Drain & cool the 4 eggs under running water then peel the shells off.

  3. Step 3:

    In a large bowl mix the sausage meat with the thyme, parsley and spring onion and season well with salt & pepper.

  4. Step 4:

    Divide the sausage meat into four, and flatten into ovals approx 12cm x 7cm, similar to the shape of the palm of your hand.

  5. Step 5:

    Next put the flour onto a plate and the breadcrumbs onto two separate plates. Beat the remaining egg in a bowl.

  6. Step 6:

    Dip each egg in the flour, then beaten egg and finally roll in breadcrumbs, ensuring a good even coating at each stage.

  7. Step 7:

    Heat the oil in a large deep pan until a breadcrumb sizzles and turns brown when dropped in (CAUTION do not leave hot oil unattended and be careful when around it).

  8. Step 8:

    Carefully place the scotch eggs in the oil and fry for 8-10 minutes until golden brown. Chill before serving.

     

    If you fancy making a twist on a scotch egg, then how about trying our scotch egg creme eggs?

Ingredients

  • For the Scotch Eggs

    • 5 Free range medium eggs
    • 275g Sausage meat
    • 1 tsp Thyme leaves
    • 1 tbsp Freshly chopped parsley
    • 1 Spring onion, finely sliced
    • 1 pinch Salt
    • 1 pinch Pepper
    • 125g Allinson's plain white flour
    • 125g Breadcrumbs
    • Zrizzle Vegetable oil

Utensils

  • Saucepan
  • Mixing bowl
  • Plates
  • Large pan

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