Scotch eggs

There is nothing quite like a homemade scotch egg and this recipe will help you make the perfect scotch egg, crunchy on the outside and soft in the middle. Perfect for any gathering and a great addition to your picnic.

Method

• Get 8 of the eggs to room temperature and cook in boiling water for 5 minutes if serving hot or 6 minutes if serving cold.
• Place in a bowl of cold water to stop the cooking process and leave until completely chilled.
• Peel the eggs very carefully and set aside.
• Make the sausage meat mix by combining the meat, mustard, thyme leaves, cayenne pepper and chives in a bowl until it’s all combined
• Divide into 55g portion balls.
• One at a time, flatten a portion of the meat mix on the palm of your hand and place the egg in the middle.
• Carefully shape the meat mix around the egg ensuring is completely covered.
• Continue with the rest of the eggs and chill for 20 mins to firm up a bit.
• Prepare your pane mix in three separate bowls. One with Plain flour, one with the breadcrumbs and one with the two reserved eggs which have been whisked with the milk.
• Roll the wrapped eggs in the flour, followed by the egg wash and then the breadcrumbs.
• Fry in a good amount of oil at about 180c until golden and then finish in the oven at 190c for 9 minutes.
• If you don’t have or want to fry these then you can cook in the oven for about 18 minutes, if you choose to bake them then please be aware they will not go beautifully golden.