- 4 large free-range eggs
- 275g/10oz sausage meat
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 1 spring onion, very finely chopped
- salt and freshly ground black pepper
- 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 125g/4oz breadcrumbs
- vegetable oil, for deep frying
- Place the eggs, still in their shells, in a pan of cold salted water.
- Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
- Drain and cool the eggs under cold running water, then peel.
- Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
- Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
- Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
- Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
- Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
- Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
- Serve cool.
View more on the BBC website: http://www.bbc.co.uk/food/recipes/scotcheggs_85851