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Scotch Eggs

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Scotch Eggs is such a classic recipe and our spice blends are great for adding different flavours.  They are a great edition to picnics, salads or for a quick lunch.

scotch eggs

6 eggs
200g plain sausage meat
200g pork mince
4 tsp Go Spice blend of your choice
salt
splash of milk
50g plain flour
100g panko breadcrumbs
oil for deep frying

Put 4 eggs into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Put the eggs into a large bowl of iced water for at least 10 minutes. This will stop them cooking and make them easier to peel.

Put the meat, the Go Spice blend and ¼ tsp salt into a bowl and mix well with your hands. Divide the mixture into four.


Remove the eggs from the bowl then remove the shells, taking care not to break the eggs.

Put the last 2 raw eggs into a bowl with a splash of milk and whisk well. Put the flour into a second bowl and mix in a pinch of salt.  Tip the breadcrumbs into a third bowl. Arrange the 3 bowls into an assembly line.

Place a square of clingfilm onto the worksurface and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film over the top. With a rolling pin, roll out the meat until it’s large enough to encase an egg.  Then remove the top sheet of clingfilm.

To make up the scotch eggs, roll one peeled egg in flour, then place it in the centre of the meat. Bring up the sides of the cling film to wrap it, and smooth it into an egg shape with your hands. Dip each scotch egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs again.

Fill a large saucepan about a third full of oil and heat to 170oC (or drop a bread crumb into the oil.  It is hot enough when the crumb sizzles, but it shouldn’t burn. Cook the eggs a couple at a time, for 7 minutes, until crisp and golden all over.  Drain them on kitchen paper and serve when cool.

Editors note:
Scotch Eggs are one of my guilty pleasures and so I am a bit of a connoisseur when it comes to trying them. Carol cooked these today using our Wild Bill blend and I can honestly say (and I told her so) that they were the best I have ever tasted. Perfect texture, great flavour and a perfect crust. Two more in the fridge for tomorrow.

Suggested Go Spice blends