Scotch Eggs Recipe
Amazing scotch eggs for every special occasion and snack time. This is going to be fun so strap yourselves and let's prepare some scotch eggs.
Ingredients
- 5 tsp Sunflower oil (or rapeseed oil)
- 5 Eggs
- 80 gms Lentil
- 225 gms Minced meat
- ½ tsp Mustard Powder
- 1 pinch Nutmeg powder
- 1 tbsp Flour
- 27 gms Breadcrumbs
- 1 Shallot (finely chopped)
- Chives
Instructions
- Heat the oil in a small non-stick frying pan. Add the shallot and fry until soft for a few minutes
- Transfer to a plate and set aside to cool
- Put the four eggs in boiling water and boil for 5 minutes.
- After boiling the eggs mash the lentils and stir in the minced meat, the mustard, nutmeg, the cooled shallots, a pinch of salt and some black pepper.
- Peel the shells off the eggs.
- Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat and tapoff any excess.
- Pat down a quarter of the meat mix on the work surface to a 13cm circle, using the rest of the flour to prevent it from sticking. Cup the circle in your hand and place one of the eggs in the centre.
- Pat, press and ease the meat mix around the egg until it is evenly covered. Seal well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.
- Mix the breadcrumbs on a large plate with chives. Beat the remaining egg on a plate, brush some all over each coated egg, then roll the eggs in the breadcrumbs, patting them on to stick.
- Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins. Heat oven to 190C/170C fan/gas 5.
- Heat 2 tsp of the remaining oil in a pan. When quite hot put in 2 of the scotch eggs and roll in the oil to coat them well.
- Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don’t overcook or the coating may start to split.
- Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.
- Bake the scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. The scotch eggs are ready to serve
Notes
Best eaten the same day.