Scotch eggs are known as ‘scotched eggs’ in our house as when Frances was tiny, if you asked her how she wanted her eggs at breakfast, she would always ask for them ‘scotched please’. There has been a real interest in ‘scotched’ eggs since Natalie Coleman won this years Masterchef with her scotch eggs dish. You can’t beat warm freshly cooked scotch eggs, but they are also great eaten cold and the picture shows some we made for a buffet. A brilliant picnic dish too….if we ever get the weather!
8 medium British Lion eggs
300g sausage meat
1 tbsp chopped fresh parsley (dried will do)
Splash of Worcester sauce
1 tbsp mustard – I used French dijon
2 spring onions, very finely chopped
salt and freshly ground black pepper
125g plain flour
125g breadcrumbs (basically use as many as you need!)
- Hard boil 6 of the eggs
- Drain and let them stand in cold water for a few minutes before shelling.
- Mix the sausage meat with the parsley, Worcester sauce, mustard and spring onion in a bowl and season well with salt and freshly ground black pepper
- Divide the sausage meat mixture into six, flatten them into ovals large enough to cover the eggs.
- Season the flour with salt and pepper, put it in a shallow bowl and dip each boiled egg in the flour
- Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. you can do this by rolling the egg round in your hands. Its messy but works!
- Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
- Pop in a deep fat fryer, in batches of three, for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
- Remove and drain on kitchen paper.