Scotch eggs (Picnic Recipe) ****** Aletha


One of my favorites Recipes that I do not make that often anymore, but when my kids were small they would help me. They still have memories of them.


5 medium, free-range, eggs
225 good quality sausagemeat
2 tablespoons of fresh herbs (i.e. a mix of parsley, chives, thyme)
2 tablespoons of plain flour,
75 g of white breadcrumbs
salt and pepper
oil for frying
Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 10 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk.
Beat the fifth egg in a shallow plate and leave aside. Put the flour in another shallow plate with a good seasoning of salt and pepper. Put the breadcrumbs in another.
Mix the herbs into the sausagemeat and divide into 4 portions. Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausagement around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs.
Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds.
Fry the coated eggs for about 8 minutes, turning them until they are brown all over and the sausagemeat is cooked. Drain quickly on kitchen paper and leave to cool.
When the Scotch eggs are completely cold you can keep them in the fridge until you’re ready to transport them.