Scotch duck eggs
Cooking time
Prep: 25 mins Cook: 15 minsSkill level
Moderately easyServings
Makes 4Give an old pub favourite a posh makeover
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 647
- protein
- 29.9g
- carbs
- 33g
- fat
- 44.9g
- saturates
- 12g
- fibre
- 0.9g
- sugar
- -
- salt
- 2.04g
Ingredients
- 4 duck eggs, at room temperature
- 6 good-quality pork sausages
- ½ tbsp finely chopped sage
- ½ tbsp finely chopped parsley
- 4 tbsp plain flour
- 1 egg, beaten
- 100g breadcrumbs
- groundnut oil for deep frying
- HP sauce, to serve
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- Drop the duck eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
- Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs.
- Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
- Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.
- Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with HP sauce.
Recipe from olive magazine, April 2011
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
Comments
Show comments
OMG - you are missing the point = this recipe is YUM.COM
If you don't want HP/ketchup etc with it - don't have it! If you think they shouldn't be favourable to HP while dismissing all the other sauces - just chill! Life is too short to worry about these things - just be merry and get cooking because these are yummy, with sauce or without!