AuthorSarah MayorForget the chalky yolks and soggy crumbs of those sad, shop-bought versions. These beauties, with their super-crunchy coating, are a different thing entirely. Lay your hands on the best free-range eggs for the creamiest yolks and a burst of sunshine yellow when you delve inside. This is just the perfect picnic recipe, and it comes courtesy of Yeo Valley's Sarah Mayor.
Lower the eggs into a pan of boiling water and cook for exactly 7 minutes. Remove from the pan and plunge into cold water to stop them cooking, then peel. – Melt the butter in a medium-sized frying pan, add the shallot or onion and fry gently for 5-6 minutes until soft but not browned. Tip into a bowl and leave to cool. Add the lemon zest, mace, sage, sausage meat and salt and pepper and mix together well. Divide into 8 equal pieces and roll each into a ball, using lightly floured hands.
Lay a large sheet of cling-film on the work surface and lightly dust it with flour. Lay a ball of the sausage meat on top, lightly dust with flour then cover with more cling-film and roll out into approximately a 14cm disc. Wrap the sausage meat around the egg and press the edges together to seal, making sure there are no gaps and cracks. Chill in the fridge for at least 15 minutes.
Meanwhile, heat some oil in a deep-fat fryer or large saucepan to 180C. Roll the Scotch eggs in the flour, knock off the excess then coat in the beaten egg and finally the breadcrumbs, pressing them on to give a good coating. Deep-fry for 8-9 minutes until crisp, richly golden and cooked through. Drain briefly on kitchen paper and serve hot with a crisp mixed salad.
Ingredients
Directions
Lower the eggs into a pan of boiling water and cook for exactly 7 minutes. Remove from the pan and plunge into cold water to stop them cooking, then peel. – Melt the butter in a medium-sized frying pan, add the shallot or onion and fry gently for 5-6 minutes until soft but not browned. Tip into a bowl and leave to cool. Add the lemon zest, mace, sage, sausage meat and salt and pepper and mix together well. Divide into 8 equal pieces and roll each into a ball, using lightly floured hands.
Lay a large sheet of cling-film on the work surface and lightly dust it with flour. Lay a ball of the sausage meat on top, lightly dust with flour then cover with more cling-film and roll out into approximately a 14cm disc. Wrap the sausage meat around the egg and press the edges together to seal, making sure there are no gaps and cracks. Chill in the fridge for at least 15 minutes.
Meanwhile, heat some oil in a deep-fat fryer or large saucepan to 180C. Roll the Scotch eggs in the flour, knock off the excess then coat in the beaten egg and finally the breadcrumbs, pressing them on to give a good coating. Deep-fry for 8-9 minutes until crisp, richly golden and cooked through. Drain briefly on kitchen paper and serve hot with a crisp mixed salad.