Recipe | Scotch Egg
17th Jun 2018
The Scotch egg is a classic British favourite, perfect for a picnic or dining in the garden on a summer’s eve.
750g sausage meat
50g Dijon mustard
5g chopped parsley
5g chopped chives
Salt and pepper for seasoning
For the coating:
2 eggs, beaten
- Boil the eggs for 5 minutes and then place in cold water to stop the cooking process. Drain and cool before peeling the eggs.
- Combine the sausage meat, mustard, herbs and seasoning in a large bowl.
- Divide the mixture into even portions before rolling into balls. Then flatten the balls into disc shapes.
- Dust the boiled eggs with flour a place each one onto a disc. Then wrap the mix around the egg evenly, making sure it is completely enclose. Place in the fridge to firm up for about an hour.
- Once set, roll the egg in flour, being sure to remove any excess. Dip into the beaten egg and then roll in the breadcrumbs, being sure to coat the eggs evenly.
- Deep fry the eggs in hot oil, being sure to lower them carefully. Cook for 5-6 minutes until they are golden and crisp
- Drain and serve immediately.
This classic British dish can be served both hot or cold, having been chilled in the fridge.
To try Head Chef Robbie’s award-winning Scotch Egg, book table at Monty’s Inn today, call 01590 614986