NATALIE COLEMAN

SCOTCH EGG

Bring a saucepan of water (2/3rd full or enough to cover eggs) to the boil, then put four of the eggs into the saucepan and boil for five minutes for very runny yolk, six minutes for runny yolk or eight minutes hard yolk.

2

While the eggs are cooking, fill a medium mixing bowl with ice and cold water ready to plunge the eggs into. After five mins remove from saucepan using a slotted spoon and put into the ice cold water to cool for five minutes. This will stop the eggs cooking further and you will have a nice runny yolk.

3

In a large mixing bowl put the sausage meat, mustard, parsley, thyme and mix well together using your hands to make sure everything is incorporated evenly. Season with a little salt as the sausage meat may have some seasoning added and a good crack of black pepper.

4

Divide into four even size balls. Put into the fridge to firm up for 15 minutes.

5

Cut eight squares of cling film 20cm x 20cm. You will need two per sausage ball. When the meat mixture has firmed up place one of the balls on top of one of the squares of clingfilm then place another square on top, then, using the palm of your hand, flatten the ball. You want to flatten out to the thickness of a pound coin. Do the same for the rest of the balls.

6

In a mixing bowl whisk the two remaining eggs, in another bowl put the flour, and in another bowl the breadcrumbs.

7

Peel the boiled eggs then on a piece of kitchen roll dab dry any excess water and make sure all shell has been removed. Roll in the flour. Then remove the top sheet of cling film square and place the egg in the middle of the meat mixture. Gather all the corners of the cling film together and carefully shape the meat around the egg so it is completely covered.

8

Then remove the cling film and roll in the flour, then egg, then breadcrumbs. I like the scotch eggs to have a good coating of breadcrumbs so if it looks a little thin on the coating re-dip in the egg then breadcrumbs. 9

Heat the deep fat fryer to 170C and then fry two eggs at a time for seven minutes, turning occasionally so they cook evenly. Also you don’t want the breadcrumbs to burn.

10

When cooked remove from fryer using slotted spoon and drain on kitchen paper to remove excess oil. They can be served hot or you can serve them at room temp.