CLASSIC SCOTCH EGGS

Scotch eggs are a classic British picnic snack, traditionally made from a hard-boiled egg wrapped in sausage meat, which is then crumbed and deep-fried. This classic snack makes a delicious treat, perfect for a summer picnic served with a selection of fresh salads and dipping sauces.

Ingredients:

5 large free-range eggs
250g good-quality sausagemeat
1 tsp finely chopped, sweated onions
1 spring onion, finely chopped
Salt and pepper
50g plain flour, seasoned
100g good quality dried breadcrumbs
Vegetable oil for deep-frying

Instructions:

• Place 4 eggs in a pan of cold water, bring to the boil and reduce the heat to a simmer. Then cook the eggs
  for 8-10 mins.

• While the eggs are cooking, mix the sausage meat with the sweated onions, spring onions, salt and ground black pepper. Cover and refrigerate for about 30 mins.

• Drain the eggs and cool by placing in an iced bowl of water. Peel. Roll the eggs in the seasoned flour and wrap them in the sausagemeat mix.

• Dip the scotch eggs in the beaten egg and then roll it in the breadcrumbs to coat, put on a plate covered in cling film and refrigerate for at least 1 hour to firm up and set..

• Heat the oil to 180˚C and cook for 8-12 minutes, depending on the size. The breadcrumbs should be nice and crisp with a lovely dark golden colour. 
  

• Remove from the oil and drain on kitchen paper and sprinkle with a pinch of sea salt.