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Scotch Eggs Recipe
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Ingredients
To make Traditional Scotch Eggs you will need:
6 Eggs (room temperature, this stops them from cracking during cooking)
500g Sausage Meat
Oil for Frying
30g Seasoned flour
50g breadcrumbs
1 egg lightly beaten
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Instructions
Preheat the deep fat fryer to 175C
Place the 6 eggs in a pan of boiling water and boil for 10 mins.
Remove from the heat and place in cold water.
Allow the eggs to cool and remove the shells.
Roll the eggs in the seasoned flour.
Mould the sausage meat around the eggs, then dip in the beaten egg and roll in the breadcrumbs so they are fully coated, pressing the crumbs firmly in.
Fry them in a deep fat fryer until golden brown.
Traditional Scotch Eggs can be served hot or cold.
You can also use quail eggs to make smaller scotch eggs for parties.
For a lower fat version you could spray with spray oil and bake in the oven at 180C.
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