Scotch Egg

As the weather gets nicer and nicer, I like to go out and have picnics. There are a lot of things you can bring, sandwiches, salad, skewers, and more, but one thing people don’t make very often anymore is the Scotch egg. Which is weird because if you think about it, it is the ultimate picnic snack, the crispy breaded shell with a satisfyingly runny center is just the perfect combination, no sauce needed! This recipe makes 8 Scotch eggs

You’ll Need:

  • 10 large eggs
  • 1.75lb or 800g sausage meat
  • 2 tbsp chopped parsley leaves
  • all-purpose flour
  • 5oz or 150g breadcrumbs

How to make this:

  1. Bring a large pot of water to boil, then soft-boil 8 eggs for about 6 min, then rinse the egg in ice water, this will make sure that the eggs’ yolk stays runny. Peel the eggs and let them chill in the fridge
  2. Mix together the chopped parsley leaves with the sausage meat, you can use any sausage you want (I used sweet Italian sausages, but breakfast sausage works great too), then divide the meat mixture into 8 same size balls
  3. Flatten one of the sausage balls into a pattie, then roll a peeled egg in flour, then place it in the middle of the pattie, and gently shape the meat around the egg with your hands, at the end, wet you hands to create a smooth surface, like this:ezgif-1-3822834f3c.gif
  4. Roll the sausage-covered eggs in the flour, soaked it in the beat eggs, then cover it in bread crumbs
  5. Heat up half pot of oil to around 170C or 340F, then fry the breaded, sausage-covered eggs for about 5-6 min, take them out and let it rest for about 10 min before eating
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