 What’s the best way to make Scotch eggs?
I prefer to use sausages and open them up to extract the sausagemeat, as I find that ready-packaged sausage meat tends to be rather anaemic and have a poor flavour.
Once the eggs have been hard-boiled, cool them quickly under a cold running tap and peel immediately. Cooling quickly prevents a black line appearing around the yolk, which would spoil the appearance.
Ingredients
6 hard-boiled free-range eggs
1 lb (450g) good-quality sausages
1 tsp ground white pepper
1-2 tsp freshly chopped sage, or
½-1 tsp dried sage
Seasoned flour
2 free-range eggs, beaten
6oz (175g) fresh white breadcrumbs
Method
Boil the eggs in gently simmering water for a carefully-timed 10 minutes, then cool as above. Drain and pat dry with kitchen paper once shelled. Mix the sausagemeat well with the pepper and sage and divide into six and use to wrap around the eggs. Note no salt is needed, as the sausagemeat is quite salty in itself. Roll first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. If liked, you can repeat the egg and breadcrumb coating.
Heat good, clean oil to 180°C/350°F and then deep fry the eggs in two batches, turning them after 2-3 minutes and removing when golden brown. Drain well on kitchen paper and allow them to cool. Serve 1 or 1½ per person with salad. |
