Category: Comfort Food, Finger Food, Picnic Time, Summer Days
Cuisine: British
Cooking Method: Deep Fried
Yields:
6 Servings
Difficulty: Easy
Prep Time: 35 Mins
Cook Time:
15 Mins
Total Time:
50 Mins
The Scotch egg is a picnic favourite – these homemade favourites have been taken to the next level with a layer of fiery chorizo mixed in with the sausage meat that wraps the boiled eggs. Rolled in breadcrumbs and deep-fried till crisp, they also make a delicious starter, party snack or meal with a side salad.
Ingredients
Adjust Servings
Instructions
- Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened.
-
Add the shallots to a bowl with the sausage meat, chorizo, paprika and parsley. Mix through and season to taste.
- Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes or 7 minutes for a firm set yolk.. Cool them in cold water and peel them under the water.
-
To assemble, place a sheet of cling film on a board, put a ball of sausage meat on top and flatten enough to cover the whole egg. Place an egg in the middle, then draw up the ends of the cling film and massage the sausage meat to cover the egg evenly. Repeat this with the rest of the eggs.
-
Place the flour, eggs and breadcrumbs on three separate plates. One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover. Repeat this with the rest of the eggs.
-
Now place in the refrigerator for 20 minutes.
- In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread. If the oil sizzles and the bread turns golden in less than a minute the oil is ready. Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned. Fry in batches and keep them warm in a low oven.
-
Remove with a slotted spoon and drain on kitchen paper. Enjoy!
