Love a scotch egg as a picnic snack? Try making them from scratch with this easy recipe. A boiled egg, surrounded by sausage meat and breadcrumb topping is a always a winner and though Scotch eggs might have a bit of a bad rep, they're becoming increasingly popular in posh London bars. This perfect recipe will make yours extra tasty
Ingredients
- 6 eggs
- 400g pork sausage meat
- 2tbsp plain flour
- Salt and freshly ground black pepper
- 1 egg, beaten
- 8tbsp breadcrumbs
- Vegetable oil, for deep frying
- Watercress or parsley, to garnish
WEIGHT CONVERTER
Method
- Add the eggs to a small pan of water, bring to the boil and simmer for 6 minutes. Rinse with cold water and peel while still hot. Cool in cold water.
- Divide the sausage meat into six equal pieces and pat out into rounds.
- Put some flour on a plate, season, dip each egg in the flour and cover with the sausage meat.
- Flour again, dip in the beaten egg and roll in the breadcrumbs.
- Heat the oil in a deep heavy-bottomed pan until it reaches 180°C/350°F on a sugar thermometer or until a breadcrumb sizzles and turns brown when dropped into the oil. Cook two eggs at a time for 6–8 minutes until golden brown. Wait for the oil to heat up again before cooking the next batch.
- Carefully drain with a slotted spoon on to kitchen towel. Cut into halves and serve garnished with watercress or parsley.
Top Tip for making Scotch eggs
To cook in the oven, place on a baking tray and bake at 190°C/375°F/Gas Mark 5 for 25 minutes until golden brown.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy Published
-
Slimming World coronation quiche
This Slimming World coronation quiche is certainly fit for royalty packed with spinach, broad beans, and fresh tarragon...
By Slimming World Published
-
Tuna and lemon mayonnaise wraps
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
“Representation matters” British actress Samantha Morton dedicates BAFTA award to every child in the care system
The British actress, who grew up in foster care, received the highest accolade at the BAFTAs on Sunday
By Daniella Gray Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published