Follow our steps for the perfect Scotch eggs. With a crispy crumb, sausagemeat stuffing and soft boiled egg centre, this really is the ultimate picnic snack.
Prep:20 mins
Makes 4
5 large eggs300g good-quality pork sausage, skinned1 tsp black peppercorns, crushed140g cooked ham, shredded25g sage, apple & onion stuffing mix1 tsp chopped sage1 tsp chopped thyme1 tsp chopped parsley100g plain flour, seasoned, plus extra for dusting100g dried breadcrumbssunflower oil, for fryingpiccalilli, to serve
STEP 1Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.STEP 2Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.STEP 3Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.STEP 4To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
