How to make Scotch eggs

Points to remember

  • Boil the eggs, then quickly scoop into iced water. Soft or hard boil them according to your preference.
  • Mix together the sausagemeat, egg, flavourings and seasoning.
  • Peel the cooled eggs.
  • Take a good chunk of mince and pat it out evenly to cover one hand.
  • Roll the egg in flour and place it on the mince. Encase the egg, adding extra mince if there's a gap.
  • Dip the Scotch egg in beaten egg and then roll it in breadcrumbs to coat.
  • Repeat with the remaining eggs.
  • Cover with cling film and refrigerate for at least 4 hours to firm up and set.
  • Pour the oil in a deep, heavy-based pan, to no more than one third full.
  • Heat the oil to 160C - you can use a cooking thermometer to check the temperature.
  • Use a frying basket if you have one and cook for 5 – 10 mins depending on the size of the Scotch egg.
  • Turn gently, using a slotted spoon, to cook and colour evenly.