Scotch Eggs

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

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

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

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

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

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

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).

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?