How to make traditional scotch eggs

Scotch eggs are a typical English really delicious food. They are nothing more than boiled eggs, wrapped in a soft minced pork sausage shell, which are then breaded and fried in hot oil, or baked. The authorship of this recipe should be attributed to the luxurious Fortnum & Mason London headquarter. They were prepared for the first time in the 18th century as fast food for the rich English owners who used to depart from Piccadilly to spend the weekend in their country estates, and therefore they needed to eat something quick but good before their departure.

So let’s see how to make this wonderful dish.

Ingredients for 4 servings:

4 eggs

600 g of pork sausage or grounded pork meat

breadcrumbs to taste

oil for frying to taste

2 eggs for breading

flour to taste

Method

Preheat the oven to 200 ° degrees Celsius.

Boil plenty of unsalted water and once boiling, dip the 2 eggs and cook for 5 minutes. While eggs are cooking, prepare a big bowl with ice and water that you will use later to stop the eggs from overcooking.

After 5 minutes, drain the eggs and put them into the bowl with water and ice. Start to peel the eggs and set aside.

On a cutting board, cut the sausages lengthwise and remove the skin. Put the meat in a bowl and crumble as you can with your hands.

Take the flour and put a little bit in a bowl. Do the same thing with the breadcrumbs. Take another small bowl and whisk the 2 remaining eggs you have.

Roll a boiled egg into the flour and set aside. With the help of the palm of your hand, take a little  bit of meat and flatten it on your palm, being careful not to make a very thick layer. Take the floured egg and put it in the center of the meat. Now close the egg into the meat gently, being careful not to break the eggs because the yolk inside will still be quite delicate. Once the egg is completely covered with meat, roll it into the flour, then into the beaten egg and then in bread crumbs. This operation must be made 2 times, skipping the use of the flour in the second stage. Put scotch eggs to rest in the freezer for half an hour.

Heat the frying oil in a large pot whit not very high sides and fry your scotch eggs until they are golden brown. Drain on paper towels and place them over a baking sheet covered with parchment paper. Cook in the oven for about 20 minutes, after which your scotch eggs will be ready to be enjoyed. If you prefer the yolk to be a little runny, boil the eggs for 3 and a half minutes instead of five as previously mentioned above.

@Angelinaincucin