Snacks
British
BritishScotch Eggs
Eggs wrapped in sausage meat and breadcrumbs, three ways. Basic gives a firm hard-boiled centre; Ultimate aims for a jammy runny yolk in a black-pudding-laced crust.
Nut-free
Dairy-free
Budget version
Hard-boiled eggs in value sausage meat and dried breadcrumbs, deep-fried.
Per serving£0.60
Total cost£2.40
Time35 min
Ingredients for 4
- 4 eggs , plus 1 for coating
- 400 g value pork sausages , skins removed
- 60 g plain flour
- 80 g dried breadcrumbs
- 1 tsp dried sage
- 700 ml vegetable oil , for frying
- salt and pepper , to taste
Method
- Boil 4 of the eggs for 9 minutes, cool in cold water and peel.
- Mix the sausage meat with the sage and a little salt and pepper, then divide into 4 and flatten each into a patty.
- Wrap a patty around each egg, sealing fully. Coat in flour, then beaten egg, then breadcrumbs.
- Heat the oil to 170C and fry the eggs for 6-8 minutes, turning, until golden and the meat is cooked.
- Drain on kitchen paper and serve warm or cold.
Equipment
- saucepan
- deep frying pan
- slotted spoon
The three ways, side by side
Budget
Hard-boiled eggs in value sausage meat and dried breadcrumbs, deep-fried.
Better
Soft-boiled eggs in seasoned butcher's sausage meat with a panko crust.
Ultimate
Jammy 5-minute yolks in a pork, black pudding and apple crust, double-crumbed and fried to order.
