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
1Â 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
3Â Crack the shells to make them easier to peel
4Â Once cold remove the shells and dry on kitchen paper
5Â Roll the eggs in seasoned flour and shake off the excess flour
6Â Dip into the beaten eggs
7Â Then roll in Panko crumbs
8Â Heat the vegetable oil to 170c in a fryer or heavy bottomed pan
9Â Cook the eggs in batches of 3 for 9 minutes until golden brown
10Â Drain on a wire rack
11Â Allow to cool until warm to the touch, then enjoy with your favourite pickle, mustard or simply by them selves
