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How to make Scotch eggs

This quintessential English dish, the Scotch egg is picnic traditional consisting of a hard-boiled egg wrapped in sausage and coated in breadcrumbs before it is baked in the oven. While these savoury picnic eggs are available in supermarkets, try this easy recipe to make Scotch eggs at home.

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Preparing the eggs

Fill a pot with cold water, pour a few tablespoons of salt, and place the free-range eggs in the pot. Turn the stove on high and bring to a boil, then reduce to low for about eight minutes. Cool the eggs and place under cold running water. Once they have cooled, begin to peel the eggs.

Combine the thyme, parsley and onion with the sausage meat and generously season with salt and pepper. Divide the sausage meat mixture into five equal parts onto a flat surface and shape into flat ovals, about the size of an egg.

Put the flour in a bowl and dredge each boiled egg in the flour. Next, place each hard-boiled egg onto the sausage meat oval completely wrapping the sausage meat around each egg. It’s important to make sure the coating entirely covers the egg.

Dip the hard-boiled sausage egg into a beaten egg, and dip that into the breadcrumbs making sure the entire oval is covered. Meanwhile, heat a deep heavy-bottom pan with frying oil and once it is hot enough for frying, carefully place each egg into the oil to deep fry for 8 minutes, or until golden brown. With a slotted spoon, remove each egg from the oil and drain on a kitchen paper roll.

Tip

For the sausage meat, buy a high quality sausage, and cut the meat out of the casing. If you prefer the egg runny on the inside, soft-boil the egg and cook for about 6 minutes.

Warning

The oil will be very hot so be careful when frying.

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Things You'll Need

  • 5 large free-range eggs
  • 275g/10oz sausage meat
  • 1 spring onion, very finely chopped
  • 1.5 tsp fresh thyme leaves
  • 2 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 150g/5oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 egg, beaten
  • 150g/5oz breadcrumbs
  • frying oil

About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.

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