Scotch Eggs recipe
One of my personal favourites, I love these served cold with a ploughman's lunch, smothered in salad cream.
The original scotch egg is said to have been invented by the London department store Fortnum & Mason in 1738. The name “scotch” isn’t actually a reference to Scotland at all. Rather, it comes from the term “scotched” which is the method of coating stuff with breadcrumbs then frying it. Who knew!
You will need:
¼ lb sausage meat per egg
Hard boiled eggs
plus another egg beaten (for coating)
What to do:
Boil the eggs until almost hard (or medium, depending on how you like your eggs). They will cook some more later, so bear this in mind.
Allow eggs to cool completely and remove shells.
Mix a spoonful of mustard (to taste) with the sausage meat.
Wrap each egg in sausage meat - make a nice thick ball with plenty of meat, packed tight (so it doesn’t come apart when cooking).
Brush the ball all over with beaten egg (to make it sticky), then roll it in breadcrumbs until well coated.
Bake at 400°F for 20 - 40 minutes, turning frequently to get an even colour.
Or pop your CrispLid on your instant pot to air fry at 400°F for about 20 minutes, turning often.
Serve warm or cold.
Scotch eggs are great with a salad and
perfect picnic food too.
P.S. If you fancy a more
cousin Pippa and her lovely son Finn spotted chocolate scotch eggs at Waitrose last Easter.
"Delicious, but very rich so we’ll be making this last a couple of days," they reported.
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