Scotch eggs
Scotch eggs requires about 40 minutes from start to finish. Watching your figure? This dairy free recipe has 506 calories, 29g of protein, and 34g of fat per serving. For $1.36 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 279 people were glad they tried this recipe. This recipe from BBC Good Food requires sunflower oil, breadcrumbs, eggs, and thyme. It works well as a beverage. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. If you like this recipe, take a look at these similar recipes: Scotch Eggs, Scotch Eggs, and Scotch Eggs.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp black peppercorn, crushed
100g dried breadcrumbs (preferably Paxo)
5 large eggs
140g cooked ham, shredded
1 tsp chopped parsley
300g good-quality pork sausages, skinned
1 tsp chopped sage
sunflower oil, for frying
1 tsp chopped thyme
Equipment:
bowl
frying pan
sauce pan
wok
Cooking instruction summary:
Bring a pan of salted water to a rapidboil, then lower 4 of the eggs into thepan and simmer for 7 mins 30 secsexactly. Scoop out and place in a bowl oficed water, cracking the shells a little (thismakes them easier to peel later). Leavethem to cool completely, then peel andset aside. Can be boiled the day before.Put the sausagemeat, pepper, ham,stuffing and herbs in a small bowl, mix tocombine, then divide into 4 equal balls.Squash one of the balls between a pieceof cling film until it’s as flat as possible(step 1-2). One at a time, lightly flour eachcooked egg, then use the cling film to helproll the sausagemeat around the egg tocompletely encase (step 3). Repeat withthe remaining sausageballs and eggs.Beat the remaining egg and put ona plate. Put the flour and breadcrumbson 2 separate plates. Roll the encasedeggs in the flour, then the beaten eggand finally the breadcrumbs. Canbe prepared up to a day in advance.To cook the eggs, heat 5cm of theoil in a wide saucepan or wok until itreaches 160C on a cooking thermometeror until a few breadcrumbs turn goldenafter 10 secs in the oil (step 4). Dependingon the size of your pan, lower as manyeggs as you can into the oil (step 5),and cook for 8-10 mins until golden andcrispy (step 6). Drain on kitchen paper,leave to cool a little, then serve halvedwith some piccalilli.
Step by step:
1. Bring a pan of salted water to a rapidboil, then lower 4 of the eggs into thepan and simmer for 7 mins 30 secsexactly. Scoop out and place in a bowl oficed water, cracking the shells a little (thismakes them easier to peel later). Leavethem to cool completely, then peel andset aside. Can be boiled the day before.
2. Put the sausagemeat, pepper, ham,stuffing and herbs in a small bowl, mix tocombine, then divide into 4 equal balls.Squash one of the balls between a pieceof cling film until it’s as flat as possible(step 1-2). One at a time, lightly flour eachcooked egg, then use the cling film to helproll the sausagemeat around the egg tocompletely encase (step 3). Repeat withthe remaining sausageballs and eggs.Beat the remaining egg and put ona plate.
3. Put the flour and breadcrumbson 2 separate plates.
4. Roll the encasedeggs in the flour, then the beaten eggand finally the breadcrumbs. Canbe prepared up to a day in advance.To cook the eggs, heat 5cm of theoil in a wide saucepan or wok until itreaches 160C on a cooking thermometeror until a few breadcrumbs turn goldenafter 10 secs in the oil (step 4). Dependingon the size of your pan, lower as manyeggs as you can into the oil (step 5),and cook for 8-10 mins until golden andcrispy (step 6).
5. Drain on kitchen paper,leave to cool a little, then serve halvedwith some piccalilli.
Nutrition Information:
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