Scotch Egg's
1 hr 10
300
4
Bit Tricky
Ingredients : 
  • 4 Hard boiled egg's
For the Case : 
  • 400 g sausage meat (8 sausages)
  • 1 teaspoon of Nutmeg
  • 1 pinch of Chilli Flakes
  • A handful of chopped Chives
For the Outer Crust:
  • 2 Eggs
  • 100 g Plain Flour
  • 100 g Bread Crumbs 
Other ingredients:
  • 2 ltr 's of vegetable Oil


     'I like my Scotch Eggs a bit runny in the middle , so you are going to need to get the timing of these spot on. Another thing I like to do is use different types of sausage's for the meat. There are so many different flavours out there that you can really experiment with these.  ' 

 

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Method :
Boiling the Eggs:
  • Put the four eggs into boiling water and then reduce the heat to a high simmer for 4 minutes or until the eggs are just hard boiled. 
  • You can check this by spinning the egg on a surface , if the egg stands up on it's end it is over cooked. If it almost stands up then it is perfect.
For the Case: 
  • Skin your sausages and squash up into sausage meat in a bowl
  • Add your nutmeg & Chilli's and mix together well
  • Mix in the chopped Chives
For the Outer Crust: 
  • Crack the two eggs into a bowl and mix with a fork
  • Fill another container with Plain Flour
  • Fill a third container with Bread Crumbs
Getting it all together: 
  • Peel the four eggs , then set aside in a fridge to cool down.
  • Heat the Vegetable oil in a pan to 150 c.
  • Put each egg at a time into the flour and coat. 
  • With a floured hand , take about an ounce of sausage meat and make a flat patty in your hand.
  • Put the egg in the patty , and form the meat around the egg , to fully encase it.
  • Roll the Scotch egg in the flour.
  • Next soak it all over in the egg wash.
  • Now put the egg into the bread crumbs and fully coat it.
  • The egg is now ready to go into the oil for about 5 minutes , until the breadcrumbs are golden brown.
  • You can cook the eggs further in an oven for about 10 minutes, to ensure the are fully cooked.

  ' Serve hot , with mature cheese & pickle ... '

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