This month, Tony shares his secret recipe for his ultimate take on this Great British classic… the humble Scotch Egg!
Watch the video and follow the recipe below to recreate this easily in your own home.
Bon appetit 🙂
Scotch egg, piccalilli & spring leaves
Serves 4 people
- Fresh sage
- Fresh rosemary
- Fresh thyme
- 4 free range eggs
- 100g Plain flour
- 150g panko breadcrumbs
- 250g free range sausage meat (As event caterers in Dorset, we use some stunning local sausage meat!)
- Ground black pepper
- Smoked sea salt
- 3 garlic cloves
- 1 small shallot
- Spring leaves
Cook 2 eggs in boiling salted water for 5 minutes and refresh in iced water for 5 minutes. Carefully peel, wash and dry the cooked eggs.
While the eggs are cooking and cooling, finely chop the garlic, shallot and fresh herbs and add them to the sausage meat along with some freshly ground black pepper and smoked sea salt. Mix thoroughly and set aside.
For the coating, mix 2 eggs in a bowl. Put the plain flour in another bowl and in a third bowl add the panko breadcrumb seasoned with salt, pepper and fresh thyme.
Roll the sausage meat between two layers of cling film or parchment paper. Coat one of the eggs in flour and place on top of the sausage meat. Fold the flattened sausage meat around the egg and make an even layer around the egg. Cover the sausage meat in flour and then coat in the beaten egg before rolling in the breadcrumbs.
Deep fry in 180 degrees for approximately 3 minutes or until the Scotch egg is golden brown all over. To ensure the sausage meat is cooked through, cook in the oven at 170 degrees for approximately 5 minutes.
Prepare your plate by spooning on your home-made piccalilli and washed spring leaves.
Once the Scotch egg is cooked, cut in half, season with smoked salt, add a twist of black pepper and place in the centre of the plate. Fingers crossed, the yolk should be nice and runny. Enjoy 🙂
PS: For plating up suggestions, watch the video above.