Derek Still
Scotch Eggs
  • Scotch Eggs

    4 Hard-boiled eggs - cooled and de-shelled
    4 - 6 Pork sausages (or just use your favourite)
    Bowl of whisked egg
    Bowl of flour (with salt & pepper)
    Bowl of breadcrumbs
    Peanut oil (it has the advantage of not leaving an oily taste)

    1. Hard boil 4 eggs, (8 - 10 minutes) then cool under running water and peel. Put aside.
    2.Skin a sausage and place it's meat on a well floured surface and roll to thickness desired. You may like to use one and a half sausages if you desire a thicker layer of meat. (The ones in the pic have one sausage per egg.)
    3. Roll a hard-boiled egg in the flour and then wrap in sausage meat, rolling and shaping with floury hands until egg is completely, evenly and neatly covered. Flour hands and meat if it gets too sticky.
    4. Repeat steps 2 and 3 until all eggs are completed.
    5. Heat about one and a quarter inches (3 cm) of peanut oil in a high sided frying pan, or use a deep fryer.
    6. Once eggs are formed and oil is ready, (medium heat ) dip the scotch eggs into the bowl of whisked egg and completely cover.
    7. Roll egg-covered Scotch Egg into the bowl of breadcrumbs making sure they are well covered.
    8. Place eggs in medium hot oil and turn frequently with 2 spoons.
    9. Continue to turn until eggs are evenly golden and crisp, then place on kitchen paper to drain well.
    10. Cut in half to serve - a carefully used sharp serrated knife works well.

    Scotch eggs are nice eaten hot with potato wedges, or cold with a salad. Good in kids lunch-boxes, for picnics, fishing trips or just as a TV snack if prepared in advance.
  • _Scotch Eggs 2-11-2013.JPG