Scotch eggs are one of those things that give high reward for little effort. Despite being very easy to make they are impressive and incredibly good to eat – so much better than anything you can buy in the shops, with the added advantage of containing fresh ingredients and nothing else. What’s more, you can eat them freshly cooked while they’re still warm and lovely and crispy on the outside; much my preferred way of eating them, as lovely as they are cold.
All you need to do is hard boil some eggs but, and here’s the trick for the perfect scotch egg, make sure they aren’t completely hard in the middle but at that almost-hard stage; about 7 minutes should do it for large eggs. Then you just wrap them in good quality, seasoned sausage meat – herbs mixed in if you like – dip them in a beaten egg and then breadcrumbs and fry them until they’re crisp and golden and the sausage meat cooked through.
I’m right in the middle of testing recipes for my cookbook at the moment and shall be perfecting this recipe for inclusion, so you’ll be able to read the full recipe when it’s published next spring. In the meantime, here are some photographs of the steps to make scotch eggs.