Tuesday 21 November 2017

Scotch Egg

Derry Clarke

You will need

1 packet sausages, skin removed

Olive oil

4 eggs (boiled for five minutes and refreshed under cold water and shelled)

1 small tray of flour

1 beaten egg with a small cup of milk mixed in a bowl

1 tray of bread crumbs


Portion the sausage meat into four balls. Roll out a square of cling film on a flat surface, then put a little oil on the cling film.

Place one ball of sausage mix in the centre, spread the mixture out into a circle and place a boiled egg in the centre of the meat.

Bring the four corners of the cling film together, making sure the meat has covered all of the egg. Repeat with the other balls of meat and eggs, then place them in the fridge.

Remove the cling film and cover the eggs in the flour, then dip into the egg mixture followed by the breadcrumbs.

Dip them again into the egg mixture, then the breadcrumbs, and refrigerate for one hour.

Place the eggs in a deep-fat fryer at 160°C until golden.

Cut in half and serve.

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