Prep time | 20 minutes
Cooking time | 15 minutes
• Scotch Eggs | After initially boiling the eggs remove them with a slotted spoon and put into a bowl of cold water. When cool, gently peel. They will be quite soft but this is needed as they are cooked a second time.
• 10 free range eggs, at room temperature
• 500g good quality sausage mince
• 250g beef mince
• 3 cups Panko or homemade breadcrumbs
• ¼ cup tomato sauce
• 1 tablespoon French mustard
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups plain flour
• Oil for deep frying
1. Bring a pot of water to a rolling boil. Gently lower 8 of the eggs into the water and boil for 4 minutes. Remove with a slotted spoon and put into a bowl of cold water. When cool, gently peel. (They will be quite soft but this is needed as they are cooked a second time)
2. In a bowl, place the two minces, 1 cup of breadcrumbs, tomato sauce, mustard, curry powder, half of the salt and half of the pepper. Using your hands, work the mixture very well until all combined. Divide into 8 equal pieces and form into thin flat oval shapes.
3. Preheat a deep fryer to 180°C.
4. Beat the remaining eggs. Combine the flour with the remaining salt and pepper. Place these in shallow dishes alongside the remaining breadcrumbs.
5. Dip a boiled egg into the flour, and place each one on a patty. Using damp hands, gently wrap the meat around the egg. Dip into flour, then into egg; allow the excess egg to drain. Coat with crumbs. Repeat with the remaining eggs.
6. Deep fry four at a time until quite a deep gold.