Blokes & Birds’ Scotch egg.
- 6 Servings
- 30mPrep Time
- 10mCook Time
- 40mReady In
What it is: A classic British pub snack and picnic food, Scotch eggs are hard-cooked eggs, encased in sausage and breadcrumbs, deep-fried and typically served cold.
Ingredients
- 6 eggs, hard-cooked
- 2-1/2 pounds Oxford sausage or breakfast sausage
- 1 cup panko (Japanese-style breadcrumbs)
- 2 teaspoons dried savory or to taste
- 1/2 teaspoon ground mace or to taste
- 2 raw eggs, well beaten with 2 tablespoons water
- Peanut oil for frying
Directions
- Divide the sausage into six thin patties and shape around the eggs. Combine the panko, savory and mace in a shallow dish. Dip the sausage-wrapped eggs in the beaten egg mixture and roll in the seasoned panko until well covered. Refrigerate until ready to cook.
- Heat the oil to 350 degrees in a deep-fryer or deep heavy pot. Cook the eggs, in batches if necessary, until well browned and crispy, about 10 minutes. Drain on paper towels. 6 servings.
