Scotch Eggs
Prep and Cook time: 60 minutes
Serves: 4
Ingredients
5 medium eggs
400g Cumberland sausages
1/2 cup plain flour
salt and pepper to season
1/2 tsp ground nutmeg
1 tsp garlic powder
1 ¼ cups Kookakrumb Breadcrumbs of your choice
Method
Place 4 eggs into boiling water for 5 minutes, then drain and run under the cold tap to cool.
Once cooled, peel eggs carefully and pat lightly with paper towel to dry them.
Peel the skin from the sausages and discard.
Using wet hands, take ¼ of the sausage meat and pat it out in your palm to an even layer in an oval shape.
Place the egg in the centre and bring two of the sides together, making sure to encase the whole egg.
Place eggs on a tray and refrigerate for 20 minutes to firm up sausage.
Season flour with salt, pepper, nutmeg and garlic powder in a shallow bowl.
Whisk remaining egg in another shallow bowl, then place Kookakrumb Breadcrumbs into a third bowl.
Coat the chilled eggs in flour, then egg, then breadcrumbs.
Heat oil in a deep fry pan to 180°C, place each scotch egg into the hot oil and fry for 5-7 minutes until golden brown and meat cooked through. Drain on paper towel before serving.
Serve immediately, with sauce or chutney of your choice, and a simple green salad
NOTE
This recipe gives a soft-set yolk in the centre of the scotch egg and is best eaten hot.
For a firmer set yolk boil the eggs for another minute or two before continuing with the method as above.
To reheat whole scotch egg, microwave on high for 1 minute then place on a baking dish lined with baking paper and heat in a pre-heated 180ºC oven for ten minutes.