My nan used to make scotch eggs when I was little and they always tasted so good. Not like the shop-brought dry ones. The thought of how they are made can make it seem intimidating but actually they are very easy to make. You pretty much take a soft or hard boiled egg, remove the shell, hide the egg inside the minced pork, dip in flour, dip in egg, dip in breadcrumbs then deep fry and its pretty much as simple as that although we will get down to the details in the method.
This recipe makes 2 scotch eggs but if you want to make more feel free to double or triple the recipe or if you want to make mini scotch eggs, look for quail eggs in the supermarket or your local farm-shop.
- Eggs (3)
- Plain flour (1 tbsp)
- Minced pork (200g)
- Sunflower oil
- Salt and pepper
Bring a saucepan of water to the boil and cook 2 eggs for 6 minutes for soft boiled or 10 minutes for hard boiled. Once they are cooked run them under cold water to stop the cooking process.
In a bowl place flour and the seasonings. In another bowl place the raw egg and beat well, in the third bowl place the breadcrumbs and seasonings. In another bowl mix the minced pork with a pinch of salt and pepper.
Peel the cooked boiled eggs and wrap the minced pork around them. Roll the balls in flour, then egg and then finally coat them in breadcrumbs. Heat sunflower oil in a deep saucepan or deep fat fryer and fry the scotch eggs for 10 minutes until they are golden brown.
Pop into the oven at gas mark 5 for a further 5 minutes to ensure the meat is cooked through and serve with a side salad and salsa.