Mother Cooking Scotch Eggs
5 Eggs / 250g Sausage Meat / French Mustard / Cayenne Pepper / Thyme / Chives / Salt / Pepper / Plain Flour / Milk / Stale Bread / Groundnut Oil
BLITZ stale bread into breadcrumbs and set aside
ADD plain flour with some salt and pepper to a bowl and set aside
WHISK one egg in a bowl with a little milk and set aside
FILL large pan with water, throw in four of the eggs and bring to the boil
REMOVE eggs when water has come to boil and simmered for 2 mins
PLACE eggs in bowl of cold water and allow to cool for ten minutes
CHUCK sausage meat, thyme, chives, tsp mustard into large bowl
THROW in tsp of cayenne pepper and mix together
SEASON with salt and black pepper
DIVIDE mix into 4 equal balls and place in fridge for 15 minutes to set
CAREFULLY remove eggs from shells
TAKE your cooking time to do this
FLATTEN chilled sausage meat between two pieces of cling film
CAREFULLY wrap deshelled egg in sausage meat
COAT wrapped egg in flour, dip in egg and roll in breadcrumbs
REPEAT for each of the three remaining eggs
POUR oil into deep pan, place on high heat
TURN oven on to 190C
CAREFULLY place two of the eggs into the hot oil
ROLL eggs after a minute or so and remove after two minutes
REPEAT for the other two eggs and place al four on a baking tray
THROW in oven for 10 minutes and serve immediately
GO COOK YOURSELF
