Scotch Eggs

Name: Scotch Eggs
Yield: Makes 8 halves
Ingredients: 6 tbsp fresh breadcrumbs or Panko (Japanese breadcrumbs); 1½ cups vegetable oil for frying; 4 eggs; 4 tbsp chopped parsley; 350 g sausage meat; 1 egg, beaten; salt and white pepper; 6 tbsp fresh breadcrumbs or Panko (Japanese breadcrumbs); 6 tbsp fresh breadcrumbs or Panko (Japanese breadcrumbs); 2 tbsp capers, drained and finely chopped; 2 anchovy fillets, drained and finely chopped; salt and white pepper; 50 g smoked ham

Preparation info

Makes
8
halves

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

It makes me smile. I never dreamt that I would have the pleasure of making Scotch Eggs, in my view the mark of a “serious” deli, for so many delighted customers! They are magic: tasty sausage meat around a perfectly cooked egg with a great dollop of good mustard.

Ingredients

4 eggs
350 g sausage meat
4 tbsp chopped parsley

Starter

Method

Boil the eggs for 5–6 minutes (make sure the eggs are at room temperature before boiling). Place in a bowl of cold water to arrest the cooking process. Peel and set aside.

Mix together the sausage meat (we squeeze ours out of top-quality pork bangers), parsley, anchovies, capers and smoked ham, and season with salt and white pepper.

Divide the mixture into 4. Spread out a handfu