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Scotch eggs
Scotch eggs
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Tasty scotch eggs, a classic snack since the 18th century, are perfect for picnics with a delicious history of using leftover meat. Enjoy them warm or cold.
Ingredients:
  • 8 eggs
  • 600g veal mince
  • 62.50 ml chopped fresh curly parsley
  • 1 tsp finely grated lemon rind
  • 115g (1 1/4 cups) dried (packaged) breadcrumbs
  • Canola oil, to deep-fry
  • Tomato chutney or relish, to serve
  • Baby fresh continental parsley leaves, to serve
Instructions:
  • Place 6 eggs in cold water in a saucepan. Heat over medium heat, gently stirring in one direction until water simmers. Cook for 5 minutes. Use a slotted spoon to remove eggs, then cool under cold running water for 5 minutes. Peel after letting them cool slightly.
  • Combine mince, parsley, lemon rind, and 1 egg in a bowl, using your hands to mix thoroughly.
  • Take the mince mixture and divide it into 6 equal portions. Flatten one portion in your palm, place a cooked egg in the center, shape the mince mixture around the egg, and press firmly to seal.
  • 1. Whisk the last egg in a bowl. Place breadcrumbs in a separate bowl. Dip the ball in the egg, then coat with breadcrumbs. Double coat by repeating the process. Transfer to a plate. Repeat this process for 5 more batches to make a total of 6 scotch eggs. Chill in the fridge for 30 minutes to firm up.
  • In a medium saucepan, pour in enough oil to reach a depth of 5cm. Heat over medium heat until it reaches 160°C (you'll know it's ready when a bread cube turns golden brown in 30-35 seconds). Add half of the scotch eggs to the oil and fry, turning occasionally, for 8 minutes or until golden brown and fully cooked. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining scotch eggs. Serve with chutney or relish, and garnish with parsley and sea salt.

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