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
Ultimate version
Jammy 5-minute yolks in a pork, black pudding and apple crust, double-crumbed and fried to order.
Per serving£2.30
Total cost£9.20
Time51 min
Ingredients for 4
- Centres
- 4 free-range eggs , for the centres
- Coating
- 2 eggs , beaten, for coating
- 70 g plain flour
- 120 g panko breadcrumbs
- 1 l groundnut oil , for deep-frying
- Crust
- 300 g pork shoulder mince , 20% fat
- 120 g black pudding , crumbled
- 1 apple , grated and squeezed dry
- 1 tbsp fresh thyme , leaves picked
- ½ tsp ground mace
- ¾ tsp flaky sea salt
Method
- Lower the centre eggs into boiling water for exactly 5 minutes, then chill in iced water and peel very gently.
- Mix the pork mince, crumbled black pudding, grated apple, thyme, mace and salt into a tacky crust mixture.
- Lay a portion of crust on cling film, set an egg on top and use the film to wrap it in an even, sealed layer; chill for 15 minutes.
- Coat each in flour, beaten egg and panko, then dip in egg and panko a second time for a thick double crust.
- Heat the groundnut oil to 175C and fry two at a time for 5-6 minutes until mahogany and crisp, keeping the centre fry-time short to protect the yolk.
- Rest on a rack for 3 minutes, then halve so the molten yolk runs.
- Serve warm with English mustard.
Equipment
- saucepan
- deep heavy pan
- thermometer
- wire rack
- cling film
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.
