scotch egg

How To Make scotch egg

• 1

  Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
• 2

  Add to a bowl, pork with the thyme, parsley, onion, salt & pepper in a bowl. Mix well.
• 3

  Divide the sausage meat mixture into six and flatten each out on a clean surface into ovals.
• 4

  Place each egg onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
• 5

  Roll sausage-coated egg in flour, the dip in the beaten egg, rolling to coat completely, next dip and roll into the breadcrumbs to completely cover.
• 6

  Heat the oil in a deep heavy-bottomed pan over medium high. Fry eggs turning to brown on all sides, 5 or so minutes per side.
• 7

  Carefully remove from the oil with a slotted spoon and drain on paper towel. Cool and serve.
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