When you've tasted a homemade Scotch egg you will never again want to eat the mass-produced pretenders available from supermarkets.
Choose really fresh
eggs from truly free-range chickens.
So, roll up your sleeves
and you'll soon know
egg-sactly what we mean!
May 26, 2012 at 12:39 PM
Ingredients (makes 6)
8 local free-range eggs
400g pork mince
Handful of fresh sage leaves, chopped
3 spring onions, finely chopped
125g streaky bacon, rind removed and finely chopped
1 tsp ground black pepper
Flour, for dusting
250g fresh breadcrumbs (just whizz up some bread in your blender – great way of using up slightly stale bread, wholemeal or white)
Sunflower oil, for deep-frying
- Boil 6 of the eggs by placing in a pan of cold water and bringing to the boil. Simmer for 8 minutes, then cool under cold running water. Peel and put aside.
- Mix the mince, bacon, sage, onions and pepper in a large bowl. Divide the mince into 6 portions and place on a floured surface, flattening them down. Dust your hands with flour and carefully wrap each egg in a portion of mince, until it is fully and evenly coated.
- Beat the remaining eggs and roll each Scotch egg in the remaining flour, then dip in the egg and roll in the breadcrumbs.
- If you have a deep-fat fryer, set it to 160°C. If not, pour approximately 4 cm of oil into a deep frying pan and heat to a temperature of 190°C. Test with a heatproof culinary thermometer – if you don’t have one, add a cube of bread to the oil. If the bread turns golden after a minute, the oil is hot enough. Fry the eggs in batches of 3 for 8 - 10 minutes, until they are a lovely golden brown. Cool completely on kitchen paper then pack them up and enjoy your picnic!