14 Feb 2012

Recipe: Dippy Scotch Egg

8 eggs
500g pork sausage meat
1 tsp dried sage
1 sprinkle dried thyme
1 sprinkle cajun spice
4 tbsp plain flour
125g breadcrumbs
vegetable oil

1. Add six eggs to a pan of boiling water and cook for 4 minutes. Drain and put in a bowl of icy water until cooled (this will prevent the yolks from cooking further). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.

2. In a bowl, mix together the sausage meat, sage, thyme, cajun spice and salt/pepper.

3. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and ensuring there is no egg left exposed.

4. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs.

5. Bake in the oven on 180c for 15 minutes, or until golden brown.

6. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.

No comments:

Post a Comment

What do you think?