Scotch eggs

Scotch eggs

In the classroom, these need to be baked, not fried, as hot oil is too dangerous.

Serves 4


4 small eggs, hardboiled and peeled

400 g sausage meat

Mixed dried herbs

Flour for dusting

1 egg for glazing

50 g breadcrumbs

Plenty of vegetable oil for frying


To boil the eggs, put them in a saucepan and pour on enough boiling water to cover them

Bring to the boil, then reduce the heat to simmer for five minutes.

Drain and cool the eggs by putting them in a sink of cold water then peel off the shell

Mix the sausage meat with the dried herbs.

Divide the sausage meat mixture into four and flatten into ovals on a clean surface dusted with flour. The oval should be about 12 cm long and 7cm wide.

Put a boiled egg onto the sausage meat oval, and wrap the sausage meat around each egg. The sausage meat should cover each egg.

Brush each sausage meat-coated egg with beaten egg, then roll it in breadcrumbs.

In school the safest way to cook is to wrap each egg in foil and bake them in the oven at Gas 5 for 30 minutes. Squeeze the egg gently when it is cooked, to firm up the sausage meat.

Deep fat frying gives the best results. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped in.

Put each scotch egg into the hot oil using a slotted spoon 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.

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