They may look tricky to make but Scotch Egg’s in actual fact are pretty simple to achieve at home. The difficult part is ensuring a runny yolk with a perfectly cooked outside but following this technique should give you great results.
- 4 Large free-range eggs, plus 3 extra for the egg -wash
- 350g Pork mince
- Zest of 1 lemon
- Small bunch of sage, chopped
- 2-3 Sprigs of thyme, leaves picked, plus extra for garnish
- 150g Panko breadcrumbs
- 100g Plain flour
- Vegetable oil, for deep frying
- Set a large saucepan of water over a high heat and bring to the boil. Carefully drop in the four eggs and boil for 6 minutes. Immediately plunge the eggs into ice cold water to stop the cooking using a slotted spoon. Leave to cool.
- In a bowl, mix the pork mince with the sage, lemon and thyme and season with a generous pinch of salt and pepper.
- Peel the eggs carefully set aside. Place the mince onto a sheet of baking parchment. Lay another sheet on top and using a rolling pin roll flat to a thickness of 5mm. Remove the top layer of paper and use a 15 cm round cutter or saucer to cut a circle of the meat out. Wrap the egg carefully in each circle ensuring there are no gaps and all baking parchment has been removed. Repeat with the remaining eggs and refrigerate for 30mins.
- Beat the remaining eggs in a bowl and set aside, tip the flour onto a plate and season, tip the panko crumbs onto a separate plate and set aside. Dust the scotch eggs into the flour first, then the beaten eggs and finally the crumbs. Place back into the fridge until needed.
- Heat a large pan of vegetable oil, or fryer, to 170C. Carefully lower the eggs into the oil and fry for 4 minutes. Turning once. Remove from the fryer and drain on kitchen paper.
- Slice the eggs in half lengthways and garnish with thyme leaves.
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