Scotch Egg Recipe
Scotch Eggs Recipe with Eggs, Sausagemeat, All Spice, Nutmeg, Parsley, Thyme & Breadcrumbs.
INGREDIENTS
4 Eggs
8 oz (225g) Sausagemeat
1 tsp All Spice
Large Pinch of Nutmeg
1 tbsp Chopped Parsley
Pinch of Thyme
1 oz (25g) Plain Flour (seasoned with Salt & Pepper)
Plain Flour for Sprinkling
1 Beaten Egg (in a small dish)
3 oz (75g) Fresh Breadcrumbs (in a small dish)
Oil for deep frying
METHOD
Place the Eggs into a pan of boiling water and boil for no less than 12 minutes. Meanwhile, mix together the Sausagemeat along with the All Spice, Nutmeg, Parsley and Thyme. Divide this mixture into four equal portions and set aside.
When the Eggs are ready, plunge them immediately into cold water and allow to cool a little. Remove the shells, dry, and then lightly sprinkle with the seasoned Plain Flour.
Sprinkle your hands with some additional Flour and place one of the Sausagemeat portions in your hands. Pat quite flat and then wrap around one of the boiled Eggs. Work the Sausagemeat until the Egg is completely and evenly covered. Do likewise with the other three Eggs.
Brush each Egg in the Beaten Egg and then roll around in the Breadcrumbs. If the Eggs are not sufficiently covered in Breadcrumbs then repeat this.
Finally, deep fry the covered Eggs in preheated Oil and drain on Kitchen paper.
Serve hot or cold.
Serves 4.
Based on the Scotch Egg recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).