Scotch Eggs – A Simple Recipe (On Paper)
I can always remember making scotch eggs in home economics at school and being blown away at how insanely good they were! Ever since then I’ve wanted to make them, but never quite got round to it, instead suffering the regular boring ones from the supermarket.
I came close to making them about ten years ago when I got married and requested a deep fat fryer to go on the wedding list. We got said fryer and I’m embarrassed to say that it’s remained in a cupboard gathering dust for a LONG time…..until………LAST WEEKEND!
Yes, finally, the deep fat fryer had the chance to fulfil it’s destiny.
Here’s the ingredients list:
6 x eggs (room temperature)
6 pork sausages
1/2 tbsp sage
1/2 tbsp parsley
4 tbsp plain flour
1 x egg (beaten)
vegetable oil for deep frying
Here’s how to do it:
Hand the instructions to someone else and go to the pub!!!!!
Seriously…. It’s a right faff.
But actually worth it. So…
1 Boil the eggs for 8 minutes, and then put into cold water for ten minutes until completely cool before peeling them.
2. Take the skins off the sausages, and mix with the sage and parsley and season with a little salt and pepper.
3. Divide the sausage in six balls and flatten each one out on an individual piece of clingfilm. I know, sounds strange, but all will become clear….
4. Dust the peeled eggs with flour and then sit each one in the centre of the flat sausage meat circles. Use the cling film to lift up the meat around each egg, and then mould with your fingers so there are no gaps. Clever huh!?
5. Roll each sausage covered egg in flour, then beaten egg and then breadcrumbs. Then repeat this a second time to create a double coating. Chill until ready to cook
6. Heat your oil in a pan to about 180 degrees C. It should only come about 1/3 up the side of the pan. Carefully place the eggs in the hot oil and cook for 5 – 6 minutes, turning a few times until they are crisp and golden on all sides.
7. Remove and leave to cool on kitchen roll before eating.
Woo hoo!! We made it!!
So, you’ve probably noticed that there’s no mention of deep fat fryers!
Well, I did get it out of the cupboard, clean it and tip two whole litres of oil into it (which was all that was in the cupboard). The oil didn’t even come up to the ‘minimum oil’ mark! I then had to drain it, wash it up again and put the bloody stupid thing back in the cupboard, where it shall stay until the end of time!
The scotch eggs were great though!
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