Pork and mustard scotch eggs recipe

5 ratings

These go brilliantly with piccalilli and Cheddar cheese. See method

Ingredients

of the reference intake
Carbohydrate 25.6g Protein 19.8g Fibre 1.2g

Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.
Squeeze the sausage meat out of the skins and into a bowl. Mix in the herbs and mustard.
Carefully remove the shell from the eggs. Line up 3 bowls. In one put flour, in another put lightly whisked egg white, and in the third put the golden and fresh breadcrumbs mixed together.
Dust an egg in flour, then take a handful of sausage meat and pat into your hand. Place the egg on top and mould the sausage meat around the egg until covered in an even layer. Shape into a ball.
Coat the ball in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
Heat the oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil. Carefully lower each Scotch egg into the oil and cook for 6 minutes, or until golden brown.It’s best to cook no more than two at a time.
Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.