Scotch Eggs
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jun 2012, p92)
Recipe type: Snack
Cuisine: English
Serves: 4
Ingredients
- 4 large eggs
- 400g pork mince
- 1tbsp fresh sage, chopped
- 1tbsp English mustard
- Pinch freshly grated nutmeg
- 2 litres vegetable oil, for deep frying
- COATING
- 4 slices wholemeal bread
- 50g plain flour
- 2 eggs, beaten
Instructions
- Lower eggs into pan of boiling water and simmer for 5mins, then lift out and put in bowl under cold running water – this will stop cooking process and keep yolks runny. Once cool, peel and set aside.
- In bowl, combine pork mince, sage, mustard and nutmeg; season. Check seasoning by cooking a little of the mixture in a frying pan; taste and adjust accordingly.
- Divide pork mixture into 4 balls and place each on large piece of clingfilm. Flatten each to an oval about 8cm*13cm, put an egg into middle, then wrap pork around egg, using clingfilm to help. Ensure pork coating is smooth and completely covers each egg. Wrap tightly in clingfilm and chill for 10-15mins. Meanwhile, blitz bread in food processor to make breadcrumbs.
- To coat eggs, sprinkle flour onto plate and season. Put beaten eggs on separate plate and breadcrumbs on third. Remove clingfilm from each Scotch egg and prepare one at a time. First, roll in flour, then dip into egg and then roll in breadcrumbs. Repeat process again but without flour. Rolling twice in egg and breadcrumbs ensures an even coating and will stop oil getting into meat.
- In deep-fat fryer/large heave-based saucepan, heat oil to 170C (or until cube of bread turns golden in 50-60secs). One at a time, lower Scotch eggs into oil and fry for 7-8mins until golden and crisp. Remove from oil with slotted spoon and drain on kitchen paper. Allow to rest for 10mins before serving.
Nutrition Information
Calories: 541 Fat: 33.5g Saturated fat: 8.2g Carbohydrates: 25.6g Sugar: 1.4g Salt: 1.2g Fibre: 3.1g Protein: 37.1g
