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.
Runner Up in the
Egg Contest 2016