Hard-boil the eggs (for a runny yolk, cook for 6 minutes; for a firm yolk, cook for 8-9 minutes), cool them in cold water, and carefully peel. Ensure they are completely dry.
Scotch Eggs
- Total time - 25 minutes
- Prep time - 15 minutes
- Cook time - 10 minutes
- Servings: 4
- Country: Great Britain
Despite the name suggesting a Scottish origin, Scotch Eggs are believed to have been invented in London and have since become a firm favourite across Great Britain. They are surprisingly simple to make and are delicious both hot and cold, making them an excellent choice for a packed lunch, picnic, or a substantial appetiser.
Ingredients
Ingredients for Scotch Eggs
- 4 pcs eggs (hard-boiled and peeled)
- 400 g fresh sausage meat (or ground pork)
- for coating plain flour
- 1 pc egg, beaten
- 100 g breadcrumbs
- enough to deep-fry oil for frying
Instructions
Step 1: Boiling the Eggs
Step 2: Preparing and Coating
Divide the sausage meat into 4 equal portions. Flatten each portion in the palm of your hand and place one egg in the centre. Carefully and evenly mould the meat mixture around the egg, making sure there are no gaps.
Step 3: Frying
Set up three shallow dishes: one with flour, one with the beaten egg, and one with the breadcrumbs. First, roll the meat-covered egg in the flour, shaking off any excess. Then, dip it into the beaten egg and finally coat it thoroughly in the breadcrumbs. In a large pot or deep-fryer, heat the oil to 170 °C. Carefully place the Scotch Eggs in the hot oil and fry for 6-8 minutes, or until golden brown and the sausage meat is cooked through. Place them on a paper towel to drain excess oil.
Step 4: Finishing and Serving
Serve them while still warm, sliced in half, or let them cool completely. They are perfect served cold for a picnic or as a packed lunch.