SCOTCH EGGS

It may not be chocolate eggs this Easter but boy these are good.  Some may remember these old fashioned eggs?  Great for lunch boxes or served for lunch with some cheese and pickles and great for taking on the road if going away this Easter.

 

Makes 8

Ingredients

10 medium free range eggs

500g sausage meat or remove the sausage meat from good quality sausages

1 Tbsp chopped parsley

1 tsp chives, finely chopped

1 tsp thyme leaves, finely chopped

1 tsp dijon mustard

½ tsp ground white pepper

Pinch cayenne pepper

Plain white flour

50 ml milk

150g breadcrumbs

Oil for deep frying

Method

Begin by preparing the eggs.  Bring a pot of water to the boil, lower the eggs gently into the boiling water. Bring back to the boil and boil for 4 ½ minutes.  Drain immediately and refresh under cold water, lightly crack the shell of the eggs and submerge in the cold water. Peel and set aside.

Mix the sausage meat with all the herbs, mustard, white and cayenne pepper.  Add ½ tsp salt and mix well with your hands until evenly combined.

Divide the mix into 8 even amounts and flatten one out at a time. Place the egg in the middle and gently mould the sausage mix evenly around the egg.  If sticky, lightly dampen your hands with a little water. Continue until all the eggs are done.

Pour enough oil into a deep sided pot or fryer and heat to 170C

To coat your eggs you will need one dish with seasoned flour, another with 2 eggs lightly beaten and finally a third dish with the bread crumbs.

Begin by coating the eggs with the flour, tap off excess. Then coat in the egg mix and finally roll in the breadcrumbs, pressing the crumbs into the egg.

Cook the eggs in the hot oil for 8 minutes turning to evenly cook in the fryer. You will have to do this in batches as you don’t want to overload the fryer.

Drain on kitchen paper and eat cold.