Friday, April 12, 2013

Scotch Eggs

Makes 8

Prep 30 min

Cook 10 min

Bake 10 min + chilling


  • 10 eggs
  • 500g pork mince
  • 2 tbsp (30ml) wholegrain mustard
  • small handful mixed herbs, like parsley, chives and thyme leaves, chopped
  • 2 tbsp (30ml) cold water
  • salt and ground pepper
  • 1½ cups (375ml) cake flour
  • ¼ cup (60ml) milk
  • 1 cup (250ml) dried breadcrumbs
  • sunflower oil, to deep-fry
  • tomato sauce, to serve
  • handful watercress (optional)


  1. Place 8 eggs in a saucepan of water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge into a bowl of iced water and set aside.
  2. Mix the mince, mustard, herbs and water together. Season and form into 8 patties.
  3. Carefully peel the eggs and gently pat dry. Season and enclose each egg in a patty until completely covered.
  4. Season the flour to taste in a bowl. Mix the milk and remaining two eggs together in a separate bowl. Season the breadcrumbs and place in a separate bowl. Roll the eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for at least 15 minutes.
  5. Preheat the oven to 170C.
  6. Heat enough oil to come halfway up the sides of a large saucepan over medium-high heat. Deep-fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 5-10 minutes until the meat is just coocked through. Serve with tomato sauce and watercress.

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