Scotch Eggs

Scotch Eggs

makes 6, 30 min, 170°C fry, make ahead

Ingredients

eggs             6, plus 2 to coat
sausagemeat      500g
breadcrumbs      150g
plain flour      to dust
english mustard  1 tsp
thyme or sage    small handful
salt and pepper  to taste
oil              to fry

One pack of sausagemeat does all six, or use 6 sausages with the skins removed.
Panko breadcrumbs give the crispest shell. Older eggs peel more easily.

Recipe

1. Lower 6 eggs into already-boiling water for exactly 6 minutes, then straight into iced water. Leave 5 minutes, then peel gently.

2. Mix the sausagemeat with the mustard, chopped herbs and a good pinch of salt and pepper.

3. Divide the meat into 6. Flatten each into a disc between two sheets of clingfilm, sit an egg in the middle, then draw the meat up and around to seal it with no gaps.

4. Chill the wrapped eggs 20 to 30 minutes to firm up.

5. Roll each through flour, then beaten egg, then breadcrumbs. Go through the egg and crumbs twice for a thicker shell.

6. Heat oil to 170°C in the Le Creuset casserole, deep enough to cover the eggs. Fry a couple at a time for 6 to 7 minutes, turning, until deep golden and cooked through. Drain on kitchen roll.

Eat cold. Cook the day before, keep 2 days in the fridge, halve to serve.
The 6-minute egg and iced water give a jammy yolk. Seal with no gaps so it doesn’t split.
No deep pan? Bake at 200°C fan for 25 minutes, turning halfway.

Sources: The Kitchn, Nerds with Knives.