British Scotch Eggs

Name: British Scotch Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 10 eggs; 500g good-quality pork sausages, skins removed; 2 tbsp Dijon mustard; 2 tbsp parsley, chopped; 1 tsp nutmeg; 2 cups plain flour; 2 cups panko breadcrumbs; 2 tbsp cooking oil

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

15 minutes

Calories

375

Scotch eggs are a British classic, and perfect for a snack while out and about. A perfect Scotch egg has a crisp golden shell, flavourful sausage and most importantly, a soft-boiled, runny-yolked egg.

Author:

Isabelle Dunn

Ingredients

10 eggs
500g good-quality pork sausages, skins removed
2 tbsp Dijon mustard
2 tbsp parsley, chopped
1 tsp nutmeg
2 cups plain flour
2 cups panko breadcrumbs
2 tbsp cooking oil

Directions

Place 8 eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water, peel them and set aside.
Mix sausage meat, mustard, nutmeg, and parsley in a bowl. Season with salt and pepper and divide into 8 patties.
Prepare 3 bowls - one with a small handful of flour, one with the remaining two eggs (beaten) and a third with the breadcrumbs.
Flour your hands, then in the palm of one hand, flatten one of the mince pattie and enclose the egg in a patty, shaping with your hands to ensure the egg is completely covered.
Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well.
Cook in an airfryer for 10 mins or until golden brown. Alternatively, shallow fry in a deep pan.