How to make Scotch eggs

Points to remember

• Boil the eggs, then quickly scoop into iced water. Soft or hard boil them according to your preference.
• Mix together the sausagemeat, egg, flavourings and seasoning.
• Peel the cooled eggs.
• Take a good chunk of mince and pat it out evenly to cover one hand.
• Roll the egg in flour and place it on the mince. Encase the egg, adding extra mince if there's a gap.
• Dip the Scotch egg in beaten egg and then roll it in breadcrumbs to coat.
• Repeat with the remaining eggs.
• Cover with cling film and refrigerate for at least 4 hours to firm up and set.
• Pour the oil in a deep, heavy-based pan, to no more than one third full.
• Heat the oil to 160C - you can use a cooking thermometer to check the temperature.
• Use a frying basket if you have one and cook for 5 – 10 mins depending on the size of the Scotch egg.
• Turn gently, using a slotted spoon, to cook and colour evenly.

Try our classic Scotch egg recipe for the perfect picnic snack, or check out our ultimate Scotch egg collection for tasty twists on the traditional.

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