Scotch Eggs


Update 12/22

I have now changed to deep frying these without baking them in the oven.

The eggs are added to boiling water for 6 minutes and then lifted out into ice cold water.

Once the egg is made I heat around 6cm oil in a large saucepan until it reaches 160°c. Without a meat thermometer this is when breadcrumbs turn golden in 10s.

I then fry them for 8 minutes.

This means that they stay nice and gooey inside.

So recently I got a lot of duck eggs in to make Nixon specials when I had a lot of visitors over. However…. said visitors didn’t get up early enough to have them before they left so I needed to decide how to use up the eggs.

As such I decided to have a try at making scotch eggs. I don’t have a deep fat fryer but one of my friends has been making them by shallow frying them and then putting them in the oven, so I decided to try this way.

I started off with 6 duck eggs, 12 sausages (6 Cumberland and 6 Lincolnshire), 1 chicken egg, some plain flour and some bread crumbs.

To start with I boiled the 6 duck eggs for around 7 minutes. Then peeled them.

I then squeezed out two sausages worth of sausage meat per egg.

You then need to flatten the meat and wrap it around the egg.

This then needs lightly dusting with the flour.

Then dipped in the beaten chicken egg.

And then into the breadcrumbs.

Next is to fry them. I did this in around 2cm of oil in a wok. I managed to comfortably do 3 at once.

Turn until brown and crispy all over.

Now they need to go in the over for around 30 mins at 180 degrees C. I lined the bottom of the oven tray with kitchen roll and then grease proof paper to soak up any excess oil.

I have to say, I’m pretty proud of the result and they tastes amazing.

And out of the two types of sausages, I think the Lincolnshire works best.


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