Scotch Eggs January 07, 2018 14:01
Scotch Eggs - Serves 8
We couldn't not include this pub favourite. Although they are time-consuming to make, they are well worth it, and you can really taste the pork crackling in the coating.
- 11 eggs
- 800g sausages
- a small bunch of sage, roughly chopped
- 1 tablespoon english mustard
- 50g plain flour
- 100g panko breadcrumbs, or use regular breadcrumb if you like
- 50g Colman's Mustard Pork Crackling
- sunflower oil, to fry
- salt and pepper to season
Place 8 eggs in a medium pan of cold water, and bring to the boil. As soon as the water is boiling, turn down to a simmer for 5 minutes. Remove the eggs and put in a bowl of ice-cold water for 15 minutes.
In a large bowl swueeze the meat from the sausages, mix in 1 beaten egg, the sage, mustard and some seasoning. Divide the meat into 8.
Place the flour in a shallow bowl. Once the eggs are cool, peel and dip each egg into a little flour to coat. Take one of the meatballs and squash in your hand, place an egg into the centre of the meat and use your hands to ease the meat around the egg (making sure there is even coating of meat around the egg). Repeat with the remaining eggs.
Line a baking sheet with baking parchment. Beat the remaining 2 eggs in a shallow bowl. Mix the breadcrumbs and pork crackling into another shallow bowl. One at a time, dip an egg into the beaten egg, shake off any excess, then coat in the breadcrumb mixture. Place on a baking sheet. Repeat with the remaining boiled eggs.Chill the sheet of eggs for 4 hours.
Fill a deep pan one-third full with sunflower oil and heat to 170 degrees C (or until a cube of bread sizzles and turns golden in 1 minute). Cooking about 2 eggs at a time, carefully add the eggs to the hot oil, cook for about 6-8 minutes, turning once, until golden and crispy. Using a slotted spoon, remove the eggs onto the kitchen paper to drain. Check the oil temperature, then repeat with the remaining eggs. Best eaten on the day.