Deep Fried Scotch Eggs are so simple to make, look impressive and taste amazing. They contain only a few ingredients but when combined make a British dish that is both filling and tasty. The addition of the chives and flat leaf parsley make it perfect. Serve as a main dish, starter, snack and ideal as a picnic treat. I have included sausage meat in this recipe but as I also use my favourite sausages and remove them from their skins.
Deep Fried Scotch Eggs
- Bring a pan of water to the boil and lower the 6 eggs in.
- Boil for 4 minutes and then transfer to a bowl of cold water to cool off. When cold carefully peel. The eggs will still have a runny yolk.
- Finely chop the chives and parsley and add to the sausage meat with the mustard and thoroughly combine.
- Divide sausage into 6 equal portions.
- Turn on the deep fat fryer and heat up to 150 C.
- On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness.
- Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal in a nice ball shape.
- Dip the sausage-coated eggs into the beaten egg, then carefully roll in breadcrumbs.
- Repeat the process of rolling in the beaten egg and breadcrumbs.
- When they are all ready, its time for frying.
- Carefully lower the eggs into the fryer and cook for about 4 minutes turning regularly.
- When lovely and golden brown, remove and place n kitchen paper to drain.