Makes: 6 Scotch eggs
Prep Time: 30 mins
Cook time: 4-6 mins
Things you need:
Scotch Eggs
6 Large eggs
600g Fresh ground shoulder of pork or use sausage meat
1-2 Tbsp finely chopped fresh thyme and sage
1/4 Tsp Cayenne pepper
1 Tsp Granulated garlic
1-2 Tsp Nutmeg grated
Salt and pepper to taste
Egg wash (1-2 eggs beaten up)
200g Panko breadcrumbs or so
100g all purpose flour seasoned
Steps
If your using fresh shoulder of pork and grinding the meat yourself then follow the steps in the video. You want a 80% lean meat and 20% fat ratio so shoulder of pork works well. Add all the rest of the ingredients and grind as per video.
If you want to use sausage meat then this is also a great option. As it's already seasoned. Follow the same steps.
Boil the eggs straight from the fridge in boling water as per the video for 5 mins then put into a ice bath to cool. After ten mins peel the eggs carefully under a running tap.
Divide your sausage mixture into 6 balls. 100g each and flaten them into a round disk as per video.
Gently roll the eggs in flour one at a time. Place them inside the flattened ground pork and shape around into an egg shape. You do not want any gaps. You can use the cling film or greaseproof paper method.
Then pane them. So roll the scotch egg in flour, dust it off. Then in the egg wash. Then into the panko breadcrumbs and gently press them on as per the video. Repeat with the rest.
Fry them in a pot half filled with oil 2 at a time. Heat the oil to 350F you can use sunflower oil if you like. Fry for 4-6 mins. Drain on kitchen paper. Season and serve cut in half with curry mayo or ketcup. Your choice. The yolks will be super runny!!!
Tips
If you want the yolks less runny then boil for an extra 30 seconds to 1 min but let's be honest runny yolks for scotch eggs is where its at!!
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