Scotch Eggs (Chef Manuel)
- 4 Portions
Ingredients
- 5 large eggs
- 275-300g Cumberland sausages
- 1 tsp chopped fresh thyme leaves
- 1 spring onion, finely shopped
- Salt and pepper to season
- 150g breadcrumbs
- 4 tbsp plain flour
- Vegetable oil for deep frying
- Few rocket leaves for serving
Method
- Start by cooking 4 of the eggs. Place into a pan of cold water, bring to the boil and cook exactly for 9 minutes. Immediately chill under cold water then peel off the shells.
- Remove the sausage meat filling and discard the casing.
- Mix the filling with the thyme, spring onion. Divide into 4 and form each piece into a cup using a little flour.
- Place an egg into each, close up carefully to coat the egg completely.
- Season the remaining flour well with salt and pepper and roll in the eggs to coat completely.
- Beat the remaining egg and use to coat.
- Finally, roll into the breadcrumbs, coating evenly all over.
- Heat up the cooking oil and fry the scotch eggs for 7-9 minutes making sure to cook well inside.
- Remove from the hot oil with a slotted spoon, allow to cool down on kitchen paper and serve either hot or cold with rocket leaves