Traditional scotch eggs

Name: Traditional scotch eggs
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 5 eggs - small / medium (fresh local ones of possible); Dried or fresh herbs (chive, thyme, parsley); 1/2 onion; 1 Garlic clove; Splash milk; 4 slices white bread; Plain flour; Salt and pepper; 250 g pork mince (I use 5% fat); Vegetable oil

Su Conc @cook_26126080

As healthy and delicious as they can be! Brilliant scotch eggs done properly crispy from a good frying, beautiful warm runny yolks with flavoursome pork meatiness

Su Conc @cook_26126080

As healthy and delicious as they can be! Brilliant scotch eggs done properly crispy from a good frying, beautiful warm runny yolks with flavoursome pork meatiness

Saved

Ingredients

60 mins

4 servings

5eggs - small / medium (fresh local ones of possible)
Dried or fresh herbs (chive, thyme, parsley)
1/2onion
1Garlic clove
Splashmilk
4 sliceswhite bread
Plain flour
Salt and pepper
250 gpork mince (I use 5% fat)
Vegetable oil

Saved

Steps

60 mins

1

Soft boil 4 eggs (5 minutes in simmering water). Quickly cool in ice water. Peel shells.
2

Meanwhile blitz bread into soft crumbs and season with salt
3

Finely chop onion and garlic. Microwave in large bowl for 2 minutes
4

Add pork mince and herbs to the bowl. Add generous grinding of black pepper. Mix and push together with your hands. Form into 4 balls.
5

Beat 1 raw egg into a bowl with a splash of milk. Prepare flour and breadcrumbs in separate bowls.
6

Pre heat deep fat frier or deep pan of vegetable oil to 170 (oC)
7

Put a ball of pork mixture onto a sheet of cling film on the worktop. Cover with second sheet of cling film and push flat. Remove top layer of cling film.
8

Roll 1 egg in flour. Place on flattened pork mixture and use cling film to encase the egg. Smooth round and tight with hands.
9

Roll this ball in flour, then egg mix, then breadcrumbs. Repeat with egg and breadcrumbs.
10

Place in hot oil so it’s fully covered and set a timer for 7 minutes.
11

Repeat with all 4 eggs. Once each egg has had 7 mins they should be cooked and golden. Rest on paper towel for 5 - 10 minutes
12

To eat warm, serve cut in half. Or place in fridge and enjoy cold