A quintessentially British snack consisting of a silky boiled egg surrounded by flavourful sausage meat and finished with a crunchy crumb coating, perfect for picnics.
Ingredients
- 5 large eggs
- 300g pork sausage, skinned
- 1 tsp black pepper
- 140g cooked ham, shredded
- 25g sage, apple & onion stuffing mix
- 1 tsp English mustard
- 100g plain flour, seasoned, plus extra for dusting
- 100g dried breadcrumbs
- sunflower oil, for frying
Method
- Bring a pan of salted water to a boil, then simmer 4 of the eggs for 7 mins 30 secs exactly.
- Place the eggs in a bowl of iced water. Leave them to cool completely, then peel and set aside.
- Put the sausagemeat, pepper, ham, stuffing and mustard in a small bowl, mix to combine, then divide into four equal balls.
- Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausage meat around the egg to completely encase it.
- Repeat with the remaining sausage mix and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates.
- Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs.
- To cook the scotch eggs, heat 5 cm of the oil in a wide saucepan or wok until it reaches 160°C on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds in the oil.
- Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little.