if there’s one snack we’re bound to overeat on, it’s this. Irresistible colour, yolk, and perfect with a turn of black pepper on the yolk. Some like it hot but we love it even more as a room-temperature snack. One to come back to, again and again.
For 4 scotch eggs
Time: 🕰🕰
Effort: 💪💪💪
Ingredients:
4 eggs
4 raw butcher’s sausage
Bunch of coriander leaves
1 teaspoon mustard
1 teaspoon ground nutmeg
Flour, beaten egg, panko
Vegetable oil for deep-frying
Method:
1. Cover eggs in water and bring to the boil
2. Prepare your frying station: pot of vegetable oil, bowl of flour, bowl of beaten eggs, and bowl of panko (can substitute with breadcrumbs)
3. Once water boils, simmer for 5 minutes for a molten yolk, 7 minutes for a more solid yolk (tip: flip eggs midway to ensure yolk is centred)
4. Run eggs under cold tap water and peel; set aside
5. Finely chop coriander leaves
6. Slit the casing of the sausages and flip out the sausage meat; discard the casing
7. Mix sausage, mustard, nutmeg, and coriander leaves
8. Wet your hands
9. Divide sausage mixture into four portions
10. Take a portion and flatten on your palms
11. Make a depression in the middle and place egg in centre
12. With wet hands, push the meat upwards and inwards to cover and seal the egg
13. Wash your hands and dry
14. For the next part, desigmate one hand as the wet hand, and the other dry
15. With your wet hand, dunk each sausage-covered egg into flour -> egg -> then finally panko, shaking off any excess after each each step
16. With your dry hand, take a large spoon and lower each egg carefully into hot oil
17. The oil temperature should be quite high for this: around 180’C
18. Fry until golden; around 4 minutes
19. Rest until cool enough to handle
20. Slice in half
21. Finish with a twist of black pepper
Nat & E Homecooking 