Home made scotch eggs delicious served hot2018-03-03
- Yield : 4
- Prep Time : 30m
- Cook Time : 9m
- Ready In : 60m
Hot home made Scotch eggs, these are so good fresh from the fryer.
The recipe is for four Scotch eggs, you can just scale the recipe to make as many as you want.
These are fabulous, nothing like the sandy textured stuff you buy in a supermarket with a rattly egg inside.
If you can get Panko breadcrumbs then all the better they make the coating lovely and crispy.
These Scotch eggs are perfect for a picnic, you can make them a day or two in advance. Just store them in the refrigerator.
The fairly short simmering time of the eggs means that the yolks should remain soft in the finished product.
Just a note about these for a picnic, boil the eggs for about 10 minutes to make sure the yolks are cooked through.
- 6 Free range eggs
- White breadcrumbs or Panko if you want crispy
- 5 Good quality butchers pork sausages
- Oil for deep frying.
Bring 4 eggs to room temperature, the reason for this is, if you place cold eggs from the fridge into simmering water they will crack.
Place a saucepan of water on the heat and bring to a gentle simmer, using a serving spoon lower 4 eggs gently into the water and simmer for 7 minutes. ***Just a note about these if you are making them for a picnic, boil the eggs for about 10 minutes to make sure the yolks are cooked through***
Remove the eggs from the water and run under cold water to halt the cooking process and allow them to cool
Beat the remaining two eggs in a bowl. Now set-up a production line! Beaten eggs in one bowl breadcrumbs in another.
Take the skin off the sausages, one sausage should be enough per egg but I have added a fifth just in case you need to patch any gaps!
Peel the eggs and wrap them in the sausage meat, see the pictures above, handle them gently because the they will still be quite soft and just ease the sausage meat around them. Roll the sausage covered eggs first in the beaten egg then in the breadcrumbs and repeat for each egg.
Place the scotch eggs in the fridge for at least 30 minutes to firm up.
Heat the oil in a deep fryer or saucepan to 160 Celsius, gently lower the in the eggs and fry for 7-8 minutes. Remove from the fryer and drain on absorbent kitchen paper.