Follow our steps for the perfect Scotch eggs. With a crispy crumb, sausagemeat stuffing and soft boiled egg centre, this really is the ultimate picnic snack.
Ingredients
- 5 large eggs
- 300g good-quality pork sausage, skinned
- 1 tsp black peppercorns, crushed
- 140g cooked ham, shredded
- 25g sage, apple & onion stuffing mix
- 1 tsp chopped sage
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 100g plain flour, seasoned, plus extra for dusting
- 100g dried breadcrumbs
- sunflower oil, for frying
- piccalilli, to serve
Method
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Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
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Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
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Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
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To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.