Spring has sprung, the grass is growing…. Picnic season is definitely coming! With this in mind I thought now would be just the time to share my recipe for Scotch Eggs with you. To avoid any confusion, Scotch egg is actually a modern abbreviation of ‘scotched’ egg, which is it’s true name. Scotching meat involves tenderising or roughly mincing it, referring of course to the sausage meat surrounding the egg. Something that is scotched is now generally regarded as being coated in breadcrumbs and fried, too.
Preparation time approximately 1 ½ hours | Cooking time 10 minutes | Serves 4
- 4 Hardboiled Eggs
- 240g Sausage Meat
- 1-2 teaspoons Chopped Fresh Thyme
- 1 Onion finely chopped & ‘sweated’
- 4 tablespoons Plain Flour
- 2 Eggs Beaten
- 100-150g White Breadcrumbs
- Vegetable Oil to Deep Fry
- Salt & Pepper
- Place eggs in their shells in a pan of cold water
- Bring to the boil, reduce the heat and simmer for 9 minutes
- Drain and cool eggs under running cold water, then peel
- Mix sausage meat with onions, salt & pepper and then divide into four equal portions
- Mould and shape evenly around each egg.
- Coat the meat covered eggs in flour, dip in the beaten eggs and then coat in breadcrumbs
- Chill for 1 hour in the fridge
- Deep fry in oil at 160oC for 8-10 minutes
- Cut open to check they are cooked through
Suzanne is a professional chef, wife and mother who has lived in South East London all her life.
This article first appeared in the April 2020 issue of SE22 magazine.