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Scotch Eggs
By: Marcus Bean
Course: Snack
Looking for a hearty and satisfying snack that’s packed with flavour? Look no further than the classic British staple. A delicious snack that’s perfect for any time of day.
Serves: 4
Cooks in: Preparation Time: 15 minutes, Cooking Time: 6 minutes
Difficulty: Easy
Ingredients
4 free range eggs
350g sausage meat
Fresh Thyme
3 chestnut mushrooms
1 glove garlic finely chopped
2 rashers smoked streaky bacon
3 tbsp slow roast chopped tomatoes
2 slices black pudding finely chopped
Salt and pepper
Plain flour
Panko breadcrumbs
2 egg and splash of milk (Egg wash)
Method
- Place the fresh eggs into boiling water and cook for 6 minutes 30 seconds (this might vary dependent on size of egg), then put the eggs straight into a bowl of cold/ice water to stop the cooking process, keep the cold tap running to keep it cold. Leave in the cold water for at least 4 minutes.
- Peel the egg in the water – be very careful when handling the egg as it will be soft and fragile. Leave the peeled eggs in water until needed to stop them splitting.
- In a large bowl, combine sausage meat, chopped bacon, cooked mushrooms, slow roast tomatoes & black pudding, season with salt and pepper. Once mixed divide the mixture into 4 balls.
- Get a bit of mixture, about the size of an egg, put a little bit of water on the palm of your hands and flatten the mix in the palm of your hand. Pat the egg dry, dust in a little flour then place on the meat mix, wrap the meat around the egg, pinching to seal until its round and about 1cm in thickness.
- Make your egg wash and put into a bowl, in a separate bowl add breadcrumbs.
- Put the meat wrapped egg into the breadcrumbs, then add to the egg wash gently shake off any excess then roll again in the breadcrumbs.
- Preheat a deep fat fryer to 180°C. Carefully lower the Scotch eggs into the fryer and cook until golden and crisp. This should take about 6 minutes. Remove and drain on kitchen paper and season with salt.
- Serve while warm or chill and serve cold.
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