This is my idea of yum! A boiled egg surrounded by pork sausage meat, then crumbed and fried. These are ridiculously good, and I promise, that your life will never be the same after scotch eggs.
They make a perfect picnic or brunch treat. To transform the taste into something extraordinary, I have added ground fennel seeds to the pork meat.
I know many people think that Scotch eggs are difficult to make, but trust me, they are super easy. All you need is a bit of time. I also have an amazing technique (which my mom taught me … thanks mom!) that will help you to get the pork meat evenly around the egg with ease. Give it a try! You wont regret this one.
- 6 large eggs – free range
- 6 pork sausages – I used the Escort brand.
- 1 tsp of ground fennel – optional
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg – whisked for dipping
- 1 cup of bread crumbs – Use the fine crumbs
- Sunflower oil – for frying
- Glad wrap
- Bowl of water- to keep your hands wet
- Boil the eggs for 10 minutes, or less if you if you want them soft
- Once boiled place in cold water to cool down
- Peel the eggs and set aside
- While the eggs are boiling, squeeze all the pork meat out the casing
- Add the fennel, salt and pepper and mix together
- Lay a piece of cling wrap on the counter and place about 2 spoons(1 sausage amount of meat) of sausage meat on the plastic and press it down into a rectangle shape, it must be long and wide enough to just cover the egg.
- Place the egg on the one end of the sausage meat rectangle (as seen in the below picture) and fold up the plastic so that the meat surrounds the egg
- Unwrap it from the plastic. You will have some gaps where the meat didn’t join or cover the egg
- Wet your hands – (this is very important) and gentle squeeze the meat around the egg until the egg is completely sealed in the sausage meat
- Repeat until all the eggs are done
- Heat the oil – just enough oil so that the eggs will be covered
- Dip the sausage covered eggs in the whisked egg
- Roll in the crumbs
- Once the oil is hot, place the eggs in to fry and turn every now and again until golden brown and crisp.This takes about 3-4 minutes
- Drain on paper towel
- Eat hot or cold
Dee’s notes –
- If you do a soft boiled egg, there will be harder to peel and might break if you are not careful
- You can make them 1 – 2 days in advance and serve them cold
- Make them up to the stage before crumbing,up to 2 days ahead and just before serving, egg and crumb them and then fry them . Serve warm
- It’s looks nice to serve them cut in half, use a sharp non serrated knife to cut them