Print Options:

Eversfield Organic Scotch Eggs

Makes6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

The scotch egg is back in fine foodie fashion in a BIG way. These beauties are as big as your fist and still runny within. Serve slightly warm and tuck in.

Ingredients
 6 Organic eggs
 400 g Pork sausage meat
 200 g Ham chunks, sweet cure or smoked, shredded
 30 g Breadcrumbs
 1 tsp Fennel seeds, toasted and crushed
 10 g Sage, chopped finely
 10 g Thyme leaves, chopped
 10 g Parsley, chopped finely
 100 g Plain flour
 100 g Dried breadcrumbs
 1 tbsp • Sunflower oil, or equivalent for frying
Method
1

Boil a pan of water and add the eggs and keep on a gentle rolling boil while cooking for 6 ½ minutes. Remove from the pan and add straight into a bowl of iced water. Allow to cool before peeling and setting aside.

2

In a large bowl mix the sausage meat, shredded ham, breadcrumbs and herbs. Divide into 5 balls. Flatten a ball of sausage meat between cling film, lightly flour the outside of an egg and place in the middle of the flat sausage meat. Use the cling film or the palm of your hand to help wrap the eggs in the meat. Use your fingers to help bind the edges of the meat together so the egg is properly encased. Repeat for each of the eggs.

3

Beat the egg and put on a plate. Add the plain flour to another plate, and the breadcrumbs on another. Roll each sausage-covered egg in flour, then egg and then breadcrumbs.

4

Use a large wide saucepan or wok to heat the oil. Heat 6-7cm of oil to around 160°C or until a pinch of breadcrumbs turns golden after 10 seconds. Use a slotted spoon to lower the eggs into the oil and cook for 8 minutes.

5

Use a slotted spoon to remove the eggs from the pan, they should be golden and crispy. Drain some oil on some kitchen paper and allow to cool a little. Serve in half with pickles or piccalilli or nibble as part of a picnic.

Nutrition Facts

Servings 0