Cooking with Jane: Scotch eggs

Scotch Eggs
Something very tasty for lunch with a salad or just mayonnaise! And no deep fat frying as cooked in the oven.
What you need: makes 4 eggs halve recipe if you only want to make 2.
  • Olive oil
  • 4 eggs – medium or large
  • 1 egg beaten in a small bowl
  • 75g breadcrumbs or golden dried breadcrumbs
  • 3 tablespoons flour either plain or self raising
  • Pinch of nutmeg
  • Salt and pepper
  • 1 level teaspoon mixed herbs
  • 6 sausages – any flavour you like, I did mine with Cumberland sausage
You will also need 3 small bowls and a baking sheet.
How to make:
1. Preheat the oven to 200c or gas 6.
2. Place the whole eggs into a Saucepan and fill with cold water, once the water starts to boil hard boil them for 5 minutes. When ready take pan to sink and run cold water over the eggs for a minute or two, leave to cool and then carefully peel the shell from the eggs.
3. Line the baking sheet with some tin foil and brush lightly with some oil (Photo 1).
4. In one bowl crack in an egg and lightly beat it, in another bowl place the flour. In the final bowl place the breadcrumbs and add to that bowl the nutmeg, herbs and a good grind of salt and pepper (Photo 2).
5. Lay a large square of clingfilm on the work surface. Take 1 1/2 sausages, remove the skin and mould the sausages together, flatten and form a rough circle and place in the middle of the clingfilm (Photo 3).
6. Dip one of the peeled hard boiled eggs into the flour and place in the centre of the sausage-meat (Photo 4). Draw up the clingfilm around the egg (Photo 5), then carefully peel away the clingfilm leaving the sausage-meat around the egg, carefully squish the meat around the egg to ensure it is fully covered (Photo 6).
7. Dip the meat covered egg into the beaten egg, then into the breadcrumb mix ensuring well coated. Place onto the baking tray (Photo 7). Repeat steps 5 and 6 for remaining eggs.
8. Bake for 20-30 minutes (mine took the full 30 minutes until they were golden brown), then enjoy either hot or cold (Photo 8 & 9).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.