The humble Scotch Egg is a delicious culinary delight, that's been around for many year and is still a popular snack today for picnics and lunchboxes alike. With a crunchy outer, tasty meaty layer and a soft egg centre, it's hard to only eat one!
- 3 eggs, room temperature.
- 50g plain flour.
- 50g panko breadcrumbs.
For the meat mix:
- 150g pork mince.
- 1/4 teaspoon of salt.
- Large pinch of pepper.
- 1/2 teaspoon of Dijon mustard.
- Fussels Extra Virgin Rapeseed Oil for frying.
Simmer 2 of the eggs for 5 to 7 minutes (depending on how runny you like your yolk), then plunge into cold water and leave to cool. Once cooled, peel and set aside for later.
Combine the meat mix ingredients above in a bowl, ready for shaping.
Take half of the meat mixture, flatten in the palm of your hand so it's not too thin but large enough for wrapping the now cool egg.
Wrap around one of the cooked eggs, covering it completely and set aside. Repeat the process for the other egg.
Now prepare three separate bowls - one for the flour, one for the remaining egg (lightly whisked) and the final for the panko breadcrumbs.
Paner (French cooking term 'To coat with egg and crumbs before frying') the eggs by rolling them first in flour, then in the egg and finally in the breadcrumbs (for a, extra crunchy finish, give them another layer of egg and breadcrumbs).
Chill in the fridge for at least 30 minutes to set.
Deep-fry on 180-190°C for 9 minutes in Fussels Extra Virgin Rapeseed Oil until golden brown and the meat is cooked through.
Leave to cool at room temperature.