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Homemade Scotch Eggs

Published Sunday, 20 January, 2013 by Cuttingtheapronstrings

Tasty, cheap and a lot easier than you'd think!

80%

Ingredients

  • 5 large free range eggs (one of these beaten in a bowl - the others for hard boiling)
  • 125g plain flour
  • 100g cornflakes
  • 4 sausages
  • some parsley and/or thyme (optional)
  • salt and pepper to season

Method

Pre-heat your oven at gas mark 5/ 190° normal/ 170-80° fan oven

breadcrumbs…

i would make these first, especially if you are using a pestle & mortar, which is what i use, as it takes a bit and you don’t want to be stressing about it when your eggs are boiling later! So, really simple, just crush your cornflakes using the pestle & mortar, you should get a mixture of tiny crispy bits and sawdust-like consistencies, having this mix gives your breadcrumbs a really nice texture without being too cornflakey! Spread these out on a plate. (you can also use a food processor but be careful not to overdo it)

hard boiled eggs…

bring a pan of water to the boil. Salt the water as egg shells are porous so this will season your eggs. Lower eggs into the water with a spoon and boil for 7 minutes and make sure you time this properly so you don’t end up with almost hard-boiled eggs! Remove the eggs and place into a bowl of ice water - this will obviously cool them down and prevent your eggs from getting a purple ring around the yolk.

flour, egg & breadcrumbs…

you want your flour on one plate, well seasoned with salt and pepper, then your beaten egg in a bowl and then your breadcrumbs on a plate. Have these out ready before you start with the sausage meat..

sausages…

snip the end of your sausage and squeeze out the meat. Here you can add the herbs if you wish to use them. Roll the meat into a ball and then press it out flat, kind of like kneading bread, you want these fairly thin so the sausage isn’t too over powering, but it needs to get round the egg without any cracks. Wrap the sausage meat around the peeled egg, one sausage for one egg and you must do this process one at a time - don’t mix the meat from all the sausages.

breadcrumbing…

one at a time, roll the sausage/egg ball in the flour to dust it, then dip in the egg, then roll in the breadcrumbs, coating as well as you can - mine didn’t look like they had as much on them as i would have liked but when they came out of the oven they were great, so don’t worry if they don’t look really thickly coated! Place them near the centre of a baking tray and pop in the oven for 25 minutes.

they should look nice and golden when they are done!

Comments

  • Krysta 6 years ago

    I tried this! Very yummy thank you

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