Scotch Eggs- Super Easy- Anyone can do this!

Prior to the Covid-19 pandemic I had planned to go to UK this spring, I should have been leaving yesterday, so I'm feeling a little home sick!

But, what do you do when you feel home sick and can't go home?! You learn to cook your UK Food Bucket List and start checking it off from the comfort of your own kitchen!

In UK Scotch Eggs are served cold, generally as a snack, sometimes on picnics etc. When making these I planned them for dinner but didn't think of what to serve them with until dinner time, so, I just grabbed some sour cream and onion chips (crisps), made some of my favorite CCB dip and threw together a side salad.

If you want to see a video demonstration, here's a link to a video I made for my YouTube channel:

https://www.youtube.com/watch?v=AHjrupm7aSo&t=1s

SCOTCH EGGS RECIPE

MAKES 6

Ingredients

6 Hard Boiled Eggs

1lb Package of Sausage Meat

2 Eggs Beaten

Panko Bread Crumbs or Ruskoline

Flour to prevent the sausage meat sticking

Oil for frying

Method

1. Hard boil the eggs. Bring the water to boil, add a sprinkle of baking soda for easy peeling, boil the eggs for 10 minutes. Cool then shell.

2. Divide the sausage meat into 6 pieces.

3. You will need two bake & rolls or two pieces of plastic wrap for this next stage. Flour your bake & rolls or plastic wrap. Roll one piece of sausage meat into a ball then place it between the two floured bake & rolls and using a rolling pin or your hands flatten it out until it's approximately 1/4 inch thick, about the size to cover one hard boiled egg and relatively uniform.

4. Remove the top bake & roll.

5. Place one hard boiled egg in the middle of the sausage meat and gather the sausage meat around the egg.

6. Squeeze the sausage meat and roll it around in your hands like you were making a play dough ball.

7. Place aside and repeat steps 3-6 with the remaining sausage and hard boiled eggs.

8. Roll each scotch egg in the egg wash then the bread crumbs, really push the bread crumbs or Ruskoline to prevent it from coming off when cooking.

9. Pour enough oil into a deep pan (I used my wok) to cover half of the Scotch Egg, heat until you start to see vapour coming off the oil.

10. Carefully put one Scotch Egg into the pan using tongs and set the timer for 3 minutes.

11. Flip the Scotch Egg over and cook for another 3 minutes.

12. Remove from the oil and set on some paper towel to cool.

12. It is perfectly cooked when the outside is crisp and golden and the sausage meat is cooked through (160 degrees Fahrenheit and no longer pink).

13. ENJOY!

Share your Scotch Egg Pictures below and let me know how they turned out for you, I would love to hear from you!

TIPS

If your Scotch Eggs start to split during cooking, reduce the temperature of your cooking oil.