These delicate scotch eggs are the perfect finger food for an autumn picnic.
Ingredients
- 10 eggs
- 500g good-quality pork sausages, skins removed
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped chives
- 2 teaspoons thyme leaves
- 2 cups (300g) plain flour
- 1 1/4 cups (125g) dried breadcrumbs
- 1/4 cup (60ml) milk
- Sunflower oil, to deep-fry
Method
- Step 1Place 8 eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
- Step 2Place sausage meat, Dijon, herbs and 2 tablespoons cold water in a bowl. Season and mix well to combine. Form into 8 patties.
- Step 3Carefully peel eggs and gently pat dry. Enclose each egg in a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
- Step 4Season flour with salt and pepper, then spread on a plate. Spread breadcrumbs on a separate plate. In a bowl, beat milk with the remaining two eggs. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for 15 minutes.
- Step 5Preheat the oven to 170°C.
- Step 6Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil’s hot enough). Fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 10 minutes until the meat is cooked through. Serve warm or cold.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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