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
- 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
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.
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.