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    Scotch Eggs 2010

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    Scotch Eggs 2010

    A simple 20 minute recipe for a popular picnic classic

    • Preparation time: 20 minutes, plus chilling time
    • Cooking time: 12 minutes to 16 minutes

    Makes: 6


    • 7 eggs
    • 600g Waitrose premium pork sausagemeat stuffing
    • ½ tsp cayenne pepper
    • 2 tbsp roughly chopped flat-leaf parsley
    • 1 tbsp chopped thyme
    • 50g plain flour
    • 80g Cooks’ Ingredients breadcrumbs
    • 1 litre vegetable oil, for frying


    1. Lower 6 eggs into a pan of cold water and bring to a simmer. Cook for 6 minutes then cool in cold running water and peel. Set aside
    2. Mix the sausagemeat in a bowl with the cayenne and herbs; season. Flatten a sixth of the mixture in the palm of your hand. Place a boiled egg in the middle, then gently mould the sausagemeat around it. Repeat with the remaining eggs.
    3. Place on a baking sheet, cover and chill in the fridge for at least 30 minutes (a 5–minute blast in the freezer also works, if you’re short of time).
    4. Break the remaining egg into a bowl and beat lightly with a fork. Put the flour and breadcrumbs in 2 separate bowls. Coat the scotch eggs in the flour, then the beaten egg and finally the breadcrumbs
    5. Fill a large saucepan one third full with the vegetable oil. Heat to 180°C (or until a cube of bread floats and turns golden after 30 seconds) and fry the scotch eggs in batches for 6–8 minutes until crisp.

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