I’ve only ever made Scotch Eggs once before and they were Slimming World ones, while they were nice they were a little dry and I was very curious as to how ‘proper’ deep fat fried Scotch Eggs would compare.
To make four large Scotch Eggs you will need :
6 Large eggs
6 Good quality pork sausages
Plain flour for dusting
Approx 100g of breadcrumbs
Salt & Pepper for seasoning
With being pregnant I made sure to buy Red Lion stamped eggs, there can be a bit of a stigma surrounding eggs and pregnancy, but if you stick to the Red Lion eggs they are fine, you can even eat them runny!
To start with I boiled four of the eggs in my egg boiler* until they were cooked to a medium consistency. Next time I am going to cook them on low in the hope that they remain runny in the end. Once the eggs are boiled place them in a bowl of cold water to cool. Peel once cooled.
Slit the skins on your sausages and squeeze the meat out, season with salt & pepper, split into four equal balls.
Beat two eggs into a bowl and form a production line! For each egg start by dusting your hands in the flour (plenty of flour as the meat is sticky), in the palm of one hand take your first ball of meat and flatten with the other hand, roll a egg in the flour and then place this on top of your flattened meat ball, shape the meat around the egg, you may want to dip this in more flour to prevent it sticking to your hands. Shake off any excess flour, dip in the beaten egg and roll in the egg crumbs, repeat the egg and breadcrumbs again to ensure a good coating.
Heat your deep fat fryer to 150°C. Once you have reached this temperature lower your eggs into the oil and cook for approx 4 minutes. If the oil doesn’t completely cover your eggs turn them halfway through cooking.
You now have the option of serving them straight away or popping into the oven for a few more minutes, with being pregnant I wanted to be 100% sure that the meat was cooked through, so I popped them in the oven for about three minutes at 175.
I must admit, the naughty version are a lot tastier than the healthy version! Replacing the reduced fat pork mince for sausage meat adds a whole new dimension of flavour and cooking them in the fryer makes them perfectly crispy on the outside while remaining moist throughout.