Scotch Eggs

Ingredients

• 4 eggs, for boiling

• 2 eggs, for coating

• 400 g sausage meat

• 100 g flour

• 150 g breadcrumbs

• 5 g salt
• 5 g black pepper

• 5 g dried thyme
• 5 g dried sage

• 1 ltr vegetable oil

Method

Place the 4 large eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 5 minutes. After 5 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs carefully.

Season the sausage meat. In a bowl, mix the sausage meat with salt, black pepper, thyme and sage. Divide the sausage meat into 4 equal portions.

Wrap the eggs. Flatten each portion of sausage meat into a thin, even layer. Place a peeled egg in the centre of each portion and wrap the sausage meat around the egg, ensuring it is completely covered. Smooth out any seams.

Prepare the coating station. Set up three shallow bowls: one with the flour, one with the beaten 2 large eggs and one with the breadcrumbs.

Roll each sausage-covered egg in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, and then roll it in the breadcrumbs until fully coated. For an extra-crispy coating, you can repeat the egg and breadcrumb steps.       

Heat the oil. In a deep, heavy-bottomed saucepan or deep-fryer, heat the vegetable oil to 170° C.

Carefully lower each Scotch egg into the hot oil using a slotted spoon. Fry for about 5-7 minutes, turning occasionally, until the coating is golden brown and crispy. If necessary, fry in batches to avoid overcrowding the pan.

Remove the Scotch eggs from the oil and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly before serving.

Serve the Scotch eggs warm or at room temperature, sliced in half or quarters. They can be enjoyed on their own
or with a dipping sauce like mustard or mayonnaise.