Scotch eggs
Scotch eggs, from above
Non vegBritain

Scotch eggs

Jammy eggs wrapped in sausage meat and crunchy crumbs. A picnic legend.

60 minTime
21 gProtein each
mildSpice
Picnic hamper1 chapter · 1 min read

Make it your way

Grandma's waySoft boiled egg, sausage meat, crumbs.
The original
517kcalsame
21 gproteinsame
1 gfibresame
60minutessame

Scotch eggs.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Egg6 for wrapping plus 1 for coating
Sausages (snags, bangers)450 g sausage meat
Dried mixed herbs (italian seasoning)1 tsp sage or thyme
Flat leaf parsley1 tbsp
Prepared mustard2 tsp
Maida (all-purpose flour, plain flour)⅓ cup
Breadcrumbs1¼ cups
Cooking oil (vegetable oil)for deep frying (about 1/3 cup absorbed)
Salta pinch

Method

4 steps
  1. 1Boil 6 eggs 6 minutes; chill in iced water and peel.
  2. 2Mix sausage meat with herbs, parsley and mustard. Divide in six and flatten each.
  3. 3Wrap each egg in meat, sealing well. Roll in flour, beaten egg, then crumbs.
  4. 4Fry at 170 C for 7 to 8 minutes until deep golden and the meat is cooked through.
Serve it like this

Halve to show the yolk and serve with English mustard, a salad and pickles. Great cold in a picnic.

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Make it a meal

What goes with Scotch eggs: a bread or rice, a side, something to drink and something sweet.

On the side Avakaya45 min
On the side Cauliflower cheese45 min
To drink Elderflower pressé3 min
To drink Lemon barley water30 min
Something sweet Lemon drizzle cake60 min
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