Scotch Egg

Sydney Oland

http://www.seriouseats.com/recipes/2012/03/scotch-eggs-recipe.html

• • 7 eggs, divided

  • 1 pound sausage (bratwurst works very well), removed from casing if necessary

  • 1/4 cup all-purpose flour

  • 1/2 cup breadcrumbs

  • Canola oil for frying

Method

• 1. Place 6 eggs in a saucepan and cover with cold water, bring to a simmer, then cover and let sit for 5 minutes before running under cold water. Once cool enough to handle, peel eggs and set aside.

  2. Divide sausage into 6 evenly sized balls. Press each ball into a disc then wrap each sausage disc around the peeled egg.

  3. Beat remaining egg. Then place sausage-covered egg in flour, followed by egg, followed by breadcrumbs; repeat with all eggs.

  4. Preheat oven to 375°F. Pour one inch of vegetable oil into sauce pan and place over medium high heat.

  5. Heat oil to 350°F and, working in small batches, fry eggs until brown on all sides, placing browned eggs in preheated oven. Once all eggs are cooked serve immediately with cucumber pickles.

Barney Desmazery

http://www.bbcgoodfood.com/recipes/2853682/scotch-eggs

• • 5 large eggs

  • 300g good-quality pork sausage, skinned

  • 1 tsp black peppercorn, crushed

  • 140g cooked ham, shredded

  • 25g sage, apple & onion stuffing mix

  • 1 tsp chopped sage

  • 1 tsp chopped thyme

  • 1 tsp chopped parsley

  • 100g plain flour, seasoned, plus extra for dusting

  • 100g dried breadcrumb (preferably Paxo)

  • canola oil, for frying

  • piccalilli, to serve

Method

• 1. Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly.

  2. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

  3. Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls, one for each egg.

  4. One at a time, squash one sausage ball between a piece of cling film until it’s as flat as possible. Lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase.

  5. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

  6. To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

Felicity Cloake

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/31/how-to-cook-the-perfect-scotch-egg

Makes 4

• • 6 eggs

  • 200g plain sausagemeat

  • 200g pork mince

  • 3 tbsp chopped mixed herbs (I like chives, sage, parsley and thyme)

  • A pinch of ground mace

  • 1 tbsp English mustard

  • Splash of milk

  • 50g flour

  • 100g panko breadcrumbs

  • Vegetable oil, to cook

Method:

• 1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.

  2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four.

  3. Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.

  4. Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.

  5. To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.

  6. Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.