Garden Herb Scotch Eggs
A timeless British classic, elevated with refined ingredients and expert craftsmanship. Crisp golden Scotch eggs featuring perfectly cooked free range eggs wrapped in herb-infused premium sausage meat with fresh thyme, parsley and spring onions. Lightly coated in toasted breadcrumbs and fried until beautifully crisp, served with a tender, flavourful centre.
Ingredients
4 large eggs, plus 1 small egg, beaten
8 oz (225 g) good-quality sausage meat or sausages
2 spring onions, finely chopped
1 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
seasoned plain flour for dusting and coating
50g white breadcrumbs, toasted
groundnut or other flavourless oil for frying
salt and freshly cracked black pepper
Method
Begin by hard boiling the eggs by placing them in a saucepan and add enough water to cover them by about 1cm.
Bring the water up to simmering point and put a timer on for 7 minutes. Then cool them rapidly under cold running water. Let the cold tap run over them for about a minute, then leave them in cold water till they’re cool.
Next, mix the sausage meat with the spring onions and herbs and season well. (If you’re using sausages, just slit the skins lengthways and peel them off). Then shell the cooled eggs and coat each one with some seasoned flour. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5 x 3 inches (13 x 7.5 cm).
Now place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over. Next, coat them one by one, first in plain flour, beaten egg and then thoroughly and evenly in the breadcrumbs.
Now heat 1½ inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375°F (180-190°C). (If you don’t have a thermometer, you can easily test the temperature by frying a small cube of bread – if it turns golden brown within a minute, the oil is hot enough.) Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled baking parchment of greaseproof paper.
