“Store” or “shop” bought scotch eggs are no match for these meaty and tasty homemade scotch eggs that are sure to please!

Serves 6

Ingredients
6 medium eggs
1 ½ cups All Purpose Flour
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1 teaspoon Dried Thyme
400 grams Beef Sausage Meat
2 eggs, beaten
½ cups Breadcrumbs
½ cups Vegetable Oil for shallow frying

Method

• Boil eggs by bringing enough water to cover the eggs to a boil, once boiled, using a spoon, carefully drop room temperature eggs into the pot/saucepan of boiling water and allow to boil for 11 minutes.
• Immediately take off the heat and run cold water over eggs to cool them down quickly then peel. Place peeled eggs in a bowl and set side.
• Season flour by mixing the salt, black pepper and thyme into the flour and transferring to a flat plate.
• Divide sausage meat into 6 equal portions and arrange on a flat plate. Place beaten eggs and breadcrumbs in separate medium bowls.
• Pour vegetable oil into a large saucepan and place over medium heat.
• Assemble the scotch eggs by rolling the eggs in seasoned flour (ensure boiled egg are still wet so flour adheres easily to the eggs).

• Place eggs on each portion of sausage meat.
• Flour the palm of your hands by dipping your palm in seasoned flour to help make moulding the sausage meat over the eggs easy.
• Wrap the sausage meat over the eggs as evenly as possible and then drop, one at a time, into the beaten eggs using your hand to scoop the eggs to coat each sausage covered eggs and then gently roll in breadcrumbs transfer to a flat plate and then continue until all the eggs have been coated.
• Place the coated eggs in the frying pan, and fry until golden brown on all sides, turning often then transfer on a plate lined with paper towels to drain off excess oil.

Serve hot or at room temperature which is also why these are great for lunch boxes…