Description
Homemade Scotch Eggs with Fresh Herbs
Ingredients
Scale
- 8 eggs
- 1 lb (450 g) plain sausage meat
- 3 tbsp chopped mixed herbs (chives and thyme recommended)
- A pinch of ground mace
- 1 tbsp English mustard
- 1/2 cup (50 g) flour
- 1 cup (100 g) panko or homemade breadcrumbs
- 2 raw eggs (for egg wash)
- Splash of milk (for mixing with raw eggs)
- Vegetable oil (enough to fill pan one third full for deep frying)
Instructions
- Place six eggs in a pan and cover them with cold water. Bring to a boil, reduce the heat, and simmer gently for five minutes. Immediately transfer the eggs to a large bowl filled with iced water to cool for at least 10 minutes.
- In a large bowl, combine the sausage meat, chopped mixed herbs, ground mace, and English mustard. Season with salt and pepper, then mix thoroughly with your hands.
- Carefully peel the six soft-boiled eggs. In one bowl, beat the two raw eggs with a splash of milk to create an egg wash. Place the flour in a second bowl, seasoning it lightly. Put the panko or breadcrumbs in a third bowl.
- Lay a square of clingfilm on your work surface and dust lightly with flour. Place one portion of sausage on the clingfilm and lightly flour the top. Cover with another clingfilm square and roll out the sausage meat.
- Roll one peeled egg in flour and position it in the center of the flattened sausage meat. Carefully lift and wrap the sausage around the egg.
- Dip each sausage-wrapped egg first in flour, then into the egg wash, followed by breadcrumbs, repeating the egg wash and breadcrumbs steps one more time.
- Fill a large, deep pan with vegetable oil to about one-third full and heat to 325°F (170°C). Carefully lower the eggs into the hot oil, frying two at a time.
- Use a slotted spoon to remove the eggs and place them on kitchen paper to drain excess oil. Serve warm or at room temperature.
Notes
- These eggs are great for picnics and gatherings.
- Adjust the seasoning to your taste.
- Store any leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Deep frying
- Cuisine: British
Nutrition
- Serving Size: 1 egg
- Calories: 350
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 240 mg
Keywords: Scotch Eggs, Homemade, British Recipe, Snack