Happy Scotch Egg Easter!

There’s quite a bit of science behind making a good scotch egg so I would suggest doing a bit of research before you start to make sure you are happy with everything. It’s not a task to be undertaken lightly - as deep frying can lead to messy pain quite easily. This is as much of a warning as I’ll give so on to the fun!

Ingredients:
Eggs – The Freshest you can get
Sausage Meat – The best you can afford
Breadcrumbs – I’d used brown bread for this but I think white would be better.

Ok so we are going to start in the middle and work out; the egg is the key to this and getting it right takes a bit of work. The easiest way to do a boiled egg well is the Delia technique. Boil your water, lower your eggs in gently and cover.

Cook for one minute at a rolling boil and take off the heat and rest in the water for seven minutes and then put in an ice bath. If you are eating the boiled egg straight away six minutes is perfect for soldiers just so you know – just don’t put them in the ice bath. Peel the eggs and put to one side.

I’m using some cling film here to stop the sausage meat sticking to the work top and to help roll the meat round the egg. It seems to work well as you can get the meat the right thickness easily. Once you’ve wrapped the eggs, flour them, egg them and roll them in breadcrumbs.

Now you are ready to cook. I haven’t got a deep fryer and like a mug I forgot to pick up some more oil so as you can see shallow frying is not the most desirable way to cook these but is perfectly serviceable as long as you take care. If you are deep frying these will be cooked in 3 minutes at 180c.

Once cooked place on some kitchen roll then sit back and bask in the glory. These are at their best when warm, eat them now and you’ll be very pleased!