Scotch eggs

Method

1. Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.

2. Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.

3. Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.

4. Roll the eggs in the breadcrumb until coated.

5. Set the oven to 180°C/gas 4. Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.

6. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.

Cooks Notes:
Japanese breadcrumbs are made with rice flour. They're lighter in texture than standard crumbs.

Comments                        add a comment

Scotch eggs are definitley an old favourite for a lot of people, especially up north! I think they'd make a good canape if you used little quails eggs, but I guess the cooking times would be shorter? Anyone tried it? Those little things are so fiddly though, I hate peeling them.

Ingredients

4 soft boiled eggs
30g Butter
1 leek
2 cloves Garlic
1 pinch ground mace
1 large shallot
500g pork sausage meat
1 bunch Parsley, finely chopped
2 Eggs
1 pinch salt and fresh ground black pepper
150g plain flour
200g Japanese breadcrumbs

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