The Home Cookbook Scotch Egg Recipe
I love Scotch eggs, but find it really hard to find some decent tasting ones in stores. My Great Aunt makes her own from scratch which I enjoy and have always wanted to try making them myself. The texture was always much nicer, and it's nice to know what goes into the meat. Although the idea is simple; egg wrapped in sausage meat, the process can take a while and is messy, but the end product is great. Eaten warm, these had a nice crisp outer shell, with a slightly runnier middle. However, if you let them chill, you do look the great crunchy breadcrumb, but still taste superior. This recipe was taken from The Home Cookbook by Monty and Sarah Don
Ingredients (Makes 6)
800g sausage meat
Handfull of parsley finely chopped
1 small chilli chopped finely (optional)
salt and pepper
For the Crumb coating
3-4 tbsp flour
2 eggs beaten
100g fresh breacrumbs (we used panko)
Sunflower oil for deepfrying
1.Place the meat in the bowl with some salt and pepper. Add the parsely, chilli and divide into 6 patties.
2. Place the eggs in a pan with enough water to cover them, bring to a boil and simmer for 10 minutes. Drain and place in a bowl of cold water to stop them cooking, and shell.
3. Roll the eggs in flour, then wrap in the meat patty gently shaping the meat around the egg. Dip into the beaten egg then roll in the breadcrumbs. Chill for several hours or overnight.
4. When you are ready to cook the eggs, place in a deep-fat fryer in two batches for 7-10 minutes. Drain on kitchen paper.
As they make quite a large ball, these would be great served warm alongside a salad as a dinner party starter. Alternatively, they make a great lunchbox snack eaten cold.