Scotch Eggs

Serves 6

The key to a good Scotch egg lies in leaving the yolk creamy rather than totally hard-boiled.

 

6 + 2 fresh free-range eggs

350g coarse pork minced

125g streaky bacon, rind removed and finely chopped

1 tsp ground black pepper

1 tsp mild curry powder

1 tbsp parmesan, grated

Flour, for dusting

250g fresh breadcrumbs

Sunflower oil, for deep-frying

 

 

Firstly to prepared the boiled eggs, place 6 eggs into a pan of cold water and bring to the boil. When they have reached boiling point, time the eggs so that they boil for 4 minutes, then plunge into cold water for another 4 minutes.  Remove the shells immediately and set aside.

 

Mix the pork mince, chopped bacon, pepper and curry powder in a large bowl. Season, and divide the mixture in 6 pieces.  Roll each piece into a ball.

 

Dust your hands with a little flour, and flatten one minced pork ball in your right hand.  With your left, take a prepared egg and wrap the mince around it until it is fully encased.  Repeat for all 6 eggs.

Prepare 3 bowls, one with 2 eggs beaten, the second bowl with extra flour, and the third bowl with breadcrumbs, grated parmesan and seasoning.

 

Roll each egg in the remaining flour, then dip in the beaten eggs and finish by coating in breadcrumbs.

 

Preheat a deep-fat fryer to 160¬įC.

Fry the eggs in batches of 2 or 3 depending on the size of your fryer for about 5-8 minutes, until the coating is golden brown.

Remove from the oil and leave to drain on a kitchen paper for a few minutes before serving.