Recipe: Scotch Eggs

A picnic classic that seems to have lost its way, the humble Scotch egg gets brought back to the top of the picnic basket with our delightful new recipe.

Forget those passenger seat, petrol station tasteless orange balls, these eggs will be the talk of the picnic blanket...

To make 6:

7 medium free range eggs
1kg fresh butcher’s sausage meat
A chopped mix of chives, parsley & mint – 2 tablespoons
1 tablespoon of wholegrain mustard
1 teaspoon of Worcestershire sauce
A pinch of chilli powder
A large pinch of American BBQ spice mix
Salt & pepper
Plain flour
Homemade breadcrumbs – about 100g (or shop bought Japanese Panko crumbs)

Method:

Bring a pan of water to a rapid boil & add 6 of the eggs with a spoon. Boil for 7 minutes and then place the eggs into iced water. Peel the eggs when cool.

Make the sausage mix by mixing the sausage meat, herbs, mustard, spices & Worcestershire sauce together. Divide the mix into 6 & flatten each piece out to a 5 inch circle. Lay it in one hand & place an egg in the centre, bring the edges over the top & carefully seal it in. Make sure there are no cracks by wetting your finger & smoothing over any uneven bits. Rest the eggs in the fridge when you’ve completed all 6.

To crumb the eggs, first mix the salt & pepper into the flour. Roll the eggs in the flour & shake off any excess. Next dip the eggs into the last egg that’s been beaten with a little milk. Roll the eggs into the crumbs & reshape into balls.

Heat a deep fat fryer of oil to 150c & fry for 10-12 minutes until golden brown.

Either serve within half an hour or chill & serve at your leisure. Cut the eggs in half & reveal the runny yolk. Then just wait for the “that’s the best Scotch egg I’ve ever had” to come your way!