Easy warm Scotch Eggs

Name: Easy warm Scotch Eggs
Yield: 6 scotch eggs
Cuisine: British
Ingredients: 7 eggs; 600 g pork sausage meat (Empty your fav sausages if you like); 1/4 pint milk; 60 g Breadcrumbs; 600 ml Sunflower oil

Richard Hiscutt @richardhiscutt

Bristol

Easy warm Scotch Eggs

Richard Hiscutt @richardhiscutt

Saved

Ingredients

6 scotch eggs

7eggs
600 gpork sausage meat (Empty your fav sausages if you like)
1/4 pintmilk
60 gBreadcrumbs
600 mlSunflower oil

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Steps

1

Add 6 of the eggs to a pan of cold water and bring to the boil on a high heat. Once boiling leave them in for 5 and a half minutes.
2

Divide the sausage meat evenly into six
3

On a floured board shape each piece into a circle leaving a coating of flour on each.
4

After 5.5 minutes quickly run the eggs under cold water this will keep the whites white.
5

Peel the eggs
6

Place the eggs on the sausage meat
7

Mould the sausage meat around the egg. Flour your hands and the board to stop them from sticking while doing this. Try to close any holes and get rid of any air. Air is the enemy!
8

Combine the single egg with the milk to make an egg wash
9

Add the breadcrumbs to a bowl.
10

Roll each sausage ball in the egg followed by the bread crumbs
11

Heat the oil on a medium heat.
12

When the oil is slightly starting to bubble lower the heat and add a couple of eggs gently. You can cook two at a time
13

As the eggs cook, delicately rotate them so they are cooked though, they are ready when golden brown and looking crispy roughly 10 minutes
14

Top tip: If the oil is too hot the sausage meat will crack and fall off so lower it! You may need to sacrifice a test egg to make sure that your sausage meat is well cooked. It is better to let them cook slowly and stay in one piece!!
15

When the eggs are cooked transfer them to a plate lined with kitchen roll.
16

Best enjoyed with friends and family :-D