Scotch eggs
Chilling the sausage meat-wrapped eggs prior to frying helps firm up the meat and fat. That makes them easier to handle when dredging in flour, dipping in egg and rolling in bread crumbs.
Ingredients
- 500 grams pork sausage meat we make our own sausage but store-bought is okay
- 6 large eggs soft-boiled or hard-boiled, and shelled
- ½ cup all-purpose flour
- 1 egg beaten
- 1 to 1 ¼ cup panko or ordinary bread crumbs
- cooking oil for deep frying
Instructions
- If using store-bought sausages, slit them press out the sausage meat and discard the casings.
- Divide the sausage meat into six equal portions.
- Wrap an egg with one portion of the sausage meat and do the same for the rest of the eggs and sausage meat.
- Place the prepared eggs in a shallow bowl, cover and chill in the fridge for about 30 minutes.
- Heat enough cooking oil in a pan to reach a depth of at least three inches.
- Place the flour and panko in two separate shallow bowls.
- Take the chilled eggs from the fridge.
- Dredge each egg in flour, dip in beaten egg and roll in panko.
- Deep fry the Scotch eggs at 350F until golden and crisp.
- Serve the Scotch eggs while hot.