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Scotch Eggs

  1. Place 6 of the eggs into a pan and cover with cold water. Bring to the boil and continue boiling for 4 minutes.
  2. After the eggs have been boiled, remove from the heat and place under cold running water for 2-3 minutes. Peel the shells off and leave the eggs to one side.
  3. Prepare the stuffing and allow to cool completely.
  4. Place the sausagemeat into a bowl and add the fresh herbs, salt and pepper and the stuffing. Mix together until combined.
  5. Beat the 2 extra eggs and set to one side in a dish, in separate dishes, place the flour into one and the breadcrumbs into another.
  6. Use some of the flour to coat your hands and take a small handful of the sausagemeat and encase each egg with it.
  7. Dip each coated egg into the flour, followed by a coating of the beaten egg and finally coat completely with the breadcrumbs.
  8. Heat your oil to around 160oc and carefully immerse each egg into it and cook for about 8 minutes until crisp and golden.
  9. Transfer the eggs onto kitchen paper to remove any excess oil and serve either warm or cold.