Scotch eggs are a common picnic food, also suitable for breakfast, lunch, dinner and supper.
Step 1: Ingredients
• 4+1 Large - Chicken Eggs
• 300gr - Good-quality Pork Sausages ( Chicken or Beef )
• 1 Tsp - Black Peppercorns, Crushed
• 140gr - Cooked Ham
• 25gr - Chopped Onion
• 1/2 Tsp Each - Chopped Sage, Thyme & Parsley
• 100gr - Plain Four, Seasoned, Plus Extra for Dusting
• 100gr - Dried breadcrumbs Vegetable Oil, for Frying
~ Bring a pan of salted water to a rapid boil, meanwhile poke a small hole at the bottom side of egg , in order to release air inside the eggs ( Prevent the shell from cracking while cooking )
You can make a small hole by using tip of small knife or fork, just rotate gently the eggs counterclockwise
~ then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel). Leave to cool, then peel and set aside.
~ Peel the sausagemeat skin, then cut into smaller pieces with ham
~ Put chopped meat, pepper, onion and herbs into food processor, mix to combine,
~ Then divide into 4 equal balls. Squash one of the balls between a piece of cling flm until it’s as fat as possible and oval-shaped.
~ One at a time, lightly four each cooked egg, then use the cling flm to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
~ Put in chiller for 1 hours
You can store up to 5 days in chiller, and 1 month in freezer.
~ Beat the remaining egg and put on a plate. Put the four and breadcrumbs on 2 separate plates. Roll the eggs in the four, then the beaten egg and breadcrumbs.
~ Heat the oil in a saucepan until a few breadcrumbs turn golden after 10 secs in the oil. Lower in as many eggs as you can. Cook for 8-10 mins until golden then drain on kitchen paper. Ready to serve with Garvy, Aioli, etc
Before frying make sure the eggs aren't frozen or too cold.