Scotch eggs

Ingredients

4 medium Happy Eggs

1 large Happy Egg, beaten

275g quality sausage meat

1 tsp fresh thyme leaves

1 tbsp fresh parsley, chopped

1 spring onion, very finely chopped

125g plain flour, seasoned with salt and freshly ground black pepper

Method

1. Place the eggs in a pan of cold water. On a high heat, bring the pan to the boil then reduce the heat to simmer for 2-3 minutes.

2. Drain and cool the eggs under cold running water then peel.

3. Mix the sausage meat with thyme, parsley and spring onion in a bowl and season.

4. Divide the sausage meat mixture into four portions, then flatten each out into ovals about 12cm x 7cm.

5. Pour the flour onto a plate, then dip each boiled egg in.

6. Place each egg onto a sausage meat oval then wrap the meat around the egg. Make sure the coating is smooth and completely covers each egg.

7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll it in breadcrumbs until completely covered.

8. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.

9. Carefully place each Scotch egg into the hot oil and deep fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

10. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Serving tip:

Wait until the eggs have fully cooled down before serving. And if you’re looking for more picnic ideas, try our recipe for mini quiches while you’re on a roll.

 

Learn more about the health benefits of eggs