Pork
Scotch Eggs
Prep Time:
24 minutes
Cook Time:
20 Minutes
Serves:
9
The origin of the Scotch egg is disputed. Fortnum and Mason claim it was a portable snack for the well healed traveller invented in 1738. However, other claims are from J. Scott & Son’s a 19th century creation covered in fish paste, or of 19th century spiced Indian dish.
It can be made any of your favourite sausage meat covering a variety of eggs from quails, hens to duck eggs. I have used a Wiltshire sausage meat recipe that I have adapted.
Ingredients
- 1kg Sausage meat
- 9 eggs
- 125g plain flour seasoned with salt and pepper
- 2 eggs beaten
- 150g Panko crumbs
- Vegetable oil for frying
Method
1 Bring a pan of water to the boil add the eggs with a slotted spoon
2 Cook for 7 ½ minutes then submerge the eggs into iced water
3 Crack the shells to make them easier to peel
4 Once cold remove the shells and dry on kitchen paper
5 Roll the eggs in seasoned flour and shake off the excess flour
6 Dip into the beaten eggs
7 Then roll in Panko crumbs
8 Heat the vegetable oil to 170c in a fryer or heavy bottomed pan
9 Cook the eggs in batches of 3 for 9 minutes until golden brown
10 Drain on a wire rack
11 Allow to cool until warm to the touch, then enjoy with your favourite pickle, mustard or simply by them selves
