Good reasons to make scotch eggs
Making Scotch eggs at home allows you to control the quality of the meat and the seasoning. Home-made versions often taste much fresher than those bought in a shop. You can adjust the cooking time for the egg to achieve either a runny or a firm yolk. They are a satisfying way to use up eggs and sausage meat for a hearty snack.
How to make scotch eggs
Boil the eggs: Place four eggs into a saucepan of boiling water and cook for six minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Carefully peel the shells once the eggs are completely cold. Keep the peeled eggs to one side while you prepare the meat.
Prepare the coating: Divide the sausage meat into four equal portions and flatten them into circles on a piece of cling film. Place a boiled egg in the middle of each meat circle. Wrap the meat around the egg until it is fully sealed and smooth. Ensure there are no gaps or thin patches in the meat layer.
Bread the eggs: Set up three bowls with flour, one beaten egg, and breadcrumbs. Roll each meat-covered egg in the flour, then dip it into the beaten egg. Finally, coat the Scotch eggs thoroughly in breadcrumbs until they are evenly covered. Press the crumbs gently so they stick to the surface.
Fry until golden: Heat the oil in a deep pan until it reaches a medium heat. Carefully lower the eggs into the oil and fry for about eight minutes. Turn them frequently so they brown evenly on all sides. Drain the finished snacks on kitchen paper before serving.
Useful tips for scotch eggs
Use good quality sausage meat for the best flavour in your Scotch eggs. If the meat is too sticky, wet your hands slightly to make it easier to handle. You should cool the boiled eggs thoroughly before peeling to ensure the whites stay intact. Do not overheat the oil or the outside will burn before the meat is cooked through. A thermometer can help you keep the oil at a steady temperature. If you prefer a very runny yolk, reduce the initial boiling time to five minutes. Let the Scotch eggs rest for a few minutes after frying so the meat juices settle.
See also these recipes:
roast beef with yorkshire pudding,
kedgeree or
ploughman’s lunch.
