Hand­made scotch eggs

Style at Home (UK) - - Do It Perfect Picnics -


7 eggs (1 beaten) 400g pork sausage meat 2tbsp plain flour Salt and freshly ground black pep­per 8tbsp bread­crumbs Veg­etable oil (for deep fry­ing) Wa­ter­cress or parsely (to gar­nish)

add 6 eggs to a small pan of wa­ter, bring to the boil and then sim­mer for 6 mins. rinse them with cold wa­ter and peel while still hot. Cool in cold wa­ter. Di­vide the sausage meat into six equal pieces and pat into rounds. Sprin­kle flour on a plate, sea­son, then dip each egg in the flour and cover with sausage meat. Flour again, dip in a beaten egg and roll in the bread­crumbs. Heat the veg­etable oil in a deep pan un­til it reaches 180°C on a sugar ther­mome­ter, or un­til a bread­crumb siz­zles and turns brown when dropped in the oil. Cook two eggs at a time for 6-8 mins un­til golden brown. Wait for the oil to re­heat be­fore cook­ing the next batch of eggs. Drain with a slot­ted spoon onto a pa­per towel. Cut into halves and serve with wa­ter­cress or pars­ley to gar­nish.

Use a table­cloth rather than a blan­ket on a sandy beach as it’s eas­ier to shake out af­ter­wards

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