The ultimate Scotch Egg

by Chef Foode - Thursday September 3, 2015 8:09 am

From the lovely people at HG Walter.  

HG Walter butchers buy from small specialist producers and from farmers who raise free-range, organically-fed animals in the traditional way. HG Walter has been voted best small butcher shop in Great Britain, and best butcher in London and the Southeast.

Makes 4 Scotch Eggs

Ingredients

5 x large free-range eggs

250g good quality sausage meat

1sp finely chopped, sweated onions

1 spring onion, finely chopped

Salt & pepper

50g plain flour, seasoned

100g good quality dried breadcrumbs

Vegetable oil for deep frying

Method

  1. Place 4 eggs in a pan of cold water, bring to the boil and reduce the heat to a simmer.  Then cook the eggs for 8-10 mins.
  2. While the eggs are cooking, mix the sausage meat with the sweated (gently cooked) onions, spring onions, salt and ground black pepper.  Cover and refrigerate for about 30 mins.
  3. Drain the eggs and cool by placing in an iced bowl of water.  Peel.
  4. Roll the eggs in the seasoned flour and wrap them in the sausage meat mix.
  5. Dip the scotch eggs in the beaten egg and then roll it in the breadcrumbs to coat, put on a plate covered in cling film and refrigerate for at least 1 hour to firm up and set..
  6. Heat the oil to 180˚C and cook for 8-12 minutes depending on the size.  The breadcrumbs should be nice and crisp with a lovely dark golden colour.
  7. Remove from the oil and drain on kitchen paper and sprinkle with a pinch of sea salt.
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