Eggs are so versatile and great value for money so with this in mind, why not make great festive party treats that are easy to make and look fantastic?
Makes 4
- 4 medium eggs
- 500g sausage meat
- Sage
- Thyme
- Parsley
- Course ground pepper and salt
- Worcester sauce or dark soy sauce
1. Drop the eggs into boiling water for 4-5 mins, we want a slightly softer yolk. Drain and peel under running cold water.
2. Go to your local butcher for the sausage meat. If you like meaty scotch eggs, you’ll need about 500g.
3. You need to get some flavour into the sausage meat, so rough chop some fresh, or dried herbs such as Sage and some thyme and fresh chopped parsley. Season, fresh course ground pepper, some course sea salt, then a big splash of Worcester sauce, or if you’re feeling adventurous some Dark soy sauce.
4. Give this a good mix around and divide in to four. Roll each one in to a ball then flatten out into a circle large enough to go around the egg. The secret to stop your eggs splitting when cooking is making sure the sausage meat mixture completely covers the egg with no cracks or splits.
5. Lightly roll each ball in some seasoned flour, then individually place in a bowl that contains beaten egg, take out and roll each ball in to bread crumbs. Take some time doing this as you need a good even coverage of crumb.
6. In a heavy based pan add your vegetable oil. You need to get to 170 degrees or 340 degrees before frying otherwise the crumb will absorb too much oil. Use a thermometer or probe to check, cook for 4-5 mins until golden brown. Once cooked place on some kitchen towel to drain off excess oil.
Little tip:
Try and use eggs for boiling and peeling that are a week old, they peel so much easier.