Scotch Eggs


Scotch Eggs
Print Recipe
Servings Prep Time
8 15
Cook Time
40
Servings Prep Time
8 15
Cook Time
40
Scotch Eggs
Print Recipe
Servings Prep Time
8 15
Cook Time
40
Servings Prep Time
8 15
Cook Time
40
Ingredients
  • 10 large eggs
  • 2 pounds sausage meat grounded
  • 1 bunch chives chopped
  • 1 bunch parsley chopped
  • 1 tablespoon grated nutmeg
  • 1 tablespoon mustard
  • salt and pepper
  • 1 cup all-purpose flour
  • 2 cups white bread crumbs
  • 4 cups vegetable oil
Servings:
Units:
Instructions
  1. Hard boil 8 of the eggs. 9 minutes. That's slightly underdone.
  2. Mix the sausage meat, the herbs, nutmeg, mustard and salt and pepper in a bowl and combine well. Then divide in 8 balls.
  3. Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
  4. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  5. Heat the oil in a deep pan, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. You can also cook them in the oven at 375 F for 20 minutes.
  6. Serve with tarragon aioli.
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