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Substantial Scotch Eggs

Substantial Scotch Eggs

Substantial Scotch EggsPhoto of scotch eggs

Ingredients (makes 4)

5 medium eggs
400 g pork mince
2 tsp. chopped fresh thyme leaves
1 tsp. English mustard
1/4 tsp. ground mace
2 tbsp. plain flour
75 g fresh white breadcrumbs


  1. Cook 4 of the eggs in a large pan of boiling water for 61⁄2 mins exactly. Lift out using a slotted spoon and transfer to a bowl of iced water to cool. Carefully peel; set aside
  2. In a medium bowl, thoroughly mix the mince, thyme, mustard, mace, 1tsp salt and plenty of freshly ground black pepper. Dampen your hands and, in the palm of one hand, flatten 1⁄4 of the meat mixture. Put an egg in the centre and carefully draw up the edges of the mixture to encase it, pinching to seal. Repeat with remaining eggs and meat mixture. Set aside on a baking tray, loosely cover and chill for 30 mins
  3.  Beat the remaining egg in a bowl, then put the flour and breadcrumbs into two separate bowls, each with some seasoning. Coat each sausage ball in flour (shake off excess), then egg and then breadcrumbs. Set aside
  4. Pour enough oil into a large, heavy-based, high-sided pan so it comes 10cm up the sides. Heat oil to 160°C. Using a slotted spoon, lower in the Scotch eggs and fry for 9 mins, monitoring the oil temperature as you go. Lift out on to kitchen paper. For runny centres, serve immediately (eggs will continue to cook on cooling)