Proper Scotch eggs with lovely Scottish cheese & pickle

Scotch egg with cheese, onions and English mustard

Serves 8

  • 10 large free-range eggs, 2 beaten

  • 800 g quality sausage meat

  • 1 small bunch fresh chives, finely chopped

  • 1 small bunch fresh parsley, leaves picked and finely chopped

  • 1 whole nutmeg

  • 1 tablespoon English mustard

  • sea salt

  • freshly ground black pepper

  • plain flour, for dusting

  • 150 g good-quality white breadcrumbs

  • 2 litres vegetable oil

  • 3 tablespoons vegetable or corn oil

Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.



Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.



Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.



Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.



Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)



Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Nutritional Information

Proper Scotch eggs with lovely Scottish cheese & pickle

Gorgeously soft, crunchy and meaty

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0 foodies cooked this
A lovely runny middle and a golden, crispy outside – now that's what I call a good Scotch egg
Serves 8
40m
Not too tricky
Method

Often, the best way to get quality sausage meat is to buy some really lovely sausages, slit them open, then squeeze out the meat. I like my Scotch eggs a little runny in the middle, but if you like a harder boiled centre, simply boil them for an extra couple of minutes at the start. You want the pork cooked through, the outside golden and crispy and the inside hot and runny. That's when you know you've got yourself a good Scotch egg.

Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)

Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Nutritional Information Amount per serving:
  • Calories 728 36%
  • Carbs 29.7g 13%
  • Sugar 3.5g 4%
  • Fat 56.2g 80%
  • Saturates 14.0g 70%
  • Protein 24.6g 55%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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