Did you know that Scotch eggs are not actually Scottish.
They were invented by the English department store, Fortnum & Mason, in the 19th century.
Well then, let's get to it.
Ingredients
10 medium eggs
6 quality Pork Sausages, skins removed
1 heaped teaspoon thyme leaves
1 1/2 French’s mustard
½ level teaspoon cayenne pepper
Seasoning
1 package of chives, chopped
Plain flour
1/4 cup of milk
1 cup Breadcrumbs
Peanut oil, for frying
Preheat the oven to 375 degrees.
Place 8 eggs in a large pan with enough cold water to cover them by a few inches and place over a high heat.
As soon as the water starts to simmer, set a timer for 1 minute 45 seconds exactly.
While the eggs are cooking, fill a bowl with cold water and ice and after the exact time has elapsed, take the eggs out of the saucepan and plunge them into the water to cool.
Place the sausage meat in a bowl and add the thyme, mustard, cayenne pepper, seasoning, chopped chives and 2 tablespoons of water.
Mix thoroughly and form 8 patties with your hands (dip your hands in cold water if the mix sticks). Chill in the fridge for 20 minutes.
Once the eggs have cooled enough to handle, carefully remove the shells.
Flatten each pattie into a circle and place an egg in the centre. Wrap the sausage meat around the egg, pressing the edges in order to seal it but don't press too hard.
Put the flour into a small bowl and season. In a second smallbowl, beat the remaining 2 eggs and stir in the milk.
Put thebreadcrumbs into a third bowl.
Roll each egg in the flour, gently shaking off the excess, then dip it in the beaten egg and finally, roll it in the breadcrumbs, making sure that all sides are coated.
Heat a deep fat fryer or Skillet to 375 degrees with oil deep enough to cover the Scotch eggs.
Fry the Scotch eggs 2 at a time for 2 minutes until golden brown. Remove from the oil and place on a drying rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes.
Serve immediately while the yolks are still runny.
