Scotch eggs are a family favourite and are great to take on a picnic. Eggs are really versatile and taste great in many dishes, this is one of those dishes.
When your hens keep producing there are times when you have a glut of eggs. Despite giving boxes away to very grateful friends, you just need to do something more with them. As food bloggers we often spend the day working up a recipe, but when it comes to dinner that night its a quick supper for our poor husbands as we’ve been busy cooking and taking photos all day.
Both our husbands love Scotch eggs, but its something we cook rarely. So today its all about eggs and we’ve made extra for their dinner tonight. Ideal served hot or cold and perfect if you are planning a picnic. We’ve included step by step photos to allow you to perfect them!
The Process:
Start by placing 6 large eggs into a large pan of water and boil for 4-5 minutes. After the time is up, rinse immediately under cold water and shell, put to the side while you prepare your sausage meat.
Use about 500g of good quality sausages. The choice of flavour is entirely up to you. Feel free to experiment! In this case I used a simple pork sausage from Donald Russell. Take the sausage meat from their skins and place into a bowl with any added herbs or spice that you wish, I used fresh thyme, parsley and black pepper. Mix all this together with your hands.
Next you want to divide the sausage mixture into 6 equal amounts and roll into a ball then flatten. Place an egg into each flattened bit of sausage and gently roll the meat around the egg so it is fully encased. I found it easier to lightly dust my hands with flour as the sausage mixture gets quite sticky. Place on a tray lined with parchment or a silicone mat while you prep the remaining eggs.
In 3 separate bowls prepare your flour, egg wash and panko breadcrumbs. I tend to season my flour & breadcrumbs with a little salt & pepper. Take each egg and roll first in the flour, then the beaten eggs and finally the panko crumbs and set aside to rest while you complete the others.
Heat a large pan of sunflower oil to about 170C on the hob. Fry the eggs no more than 2 at a time until golden brown. Mine took about 5-7 minutes. Place on some paper towels to drain and allow to cool slightly. They taste great served warm on a bed of salad or alternatively allow to cool completely and refrigerate. As my eggs were freshly laid that day they were fine in the fridge for a good 5 days when we reheated the last of them in the oven at 160C for approximately 15 minutes.
Enjoy!
Additional recipe suggestions:
If you enjoyed this recipe why not try our Picnic Roll. Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
scotch eggs
Ingredients
- 500 g good quality sausage meat
- 7 large free range eggs
- 50 g panko breadcumbs
- 50 g plain flour
- bunch fresh parsley (finely chopped)
- bunch fresh thyme (removed from stalk)
- black pepper
- sunflower or rapeseed oil for frying
Instructions
- In a small saucepan add 6 of the eggs and bring to a boil for 4-5 minutes. Immediately remove from heat, place in cold water and remove the shells. Take care as the eggs will still be soft. Once de-shelled, set aside to cool while preparing the remainder of the steps.
- Take the sausage meat from their skins and place into a bowl with any added herbs or spice that you wish, we used fresh thyme, parsley and black pepper. Mix all together with your hands.
- Next you want to divide the sausage mixture into 6 equal amounts and roll into a ball then flatten. Place a cooked egg into each flattened bit of sausage and gently roll the meat around the egg so it is fully encased. You may find it easier to lightly dust your hands with flour as the sausage mixture gets quite sticky. Place on a tray lined with parchment or a silicone mat while you prep the remaining 5 eggs.
- In 3 separate bowls prepare your flour, egg wash and panko breadcrumbs. I tend to season my flour & breadcrumbs with a little salt & pepper. Take each egg and roll first in the flour, then the beaten eggs and finally the panko crumbs and set aside to rest while you complete the others.
- Heat a large pan of sunflower oil to about 170C on the hob. Fry the eggs no more than 2 at a time until golden brown. They should take about 5-7 minutes. Place on some paper towels to drain and allow to cool slightly before serving.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •