The Scotch egg is a classic British snack – tasty at both a summer picnic and as a hearty light-bite in the colder months. We’ve added a warming kick, with smoked paprika and chilli flakes for a twist of a much-loved, golden-yolked favourite.
Prep time 15 minutes | Cook time 24 minutes | Makes 5
FOR THE FILLING:
500g organic pork mince
25g white breadcrumbs
2 tablespoons smoked paprika
A generous pinch of chilli flakes
2 teaspoons fennel seeds, crushed
2-3 cloves of garlic, finely grated
1 tablespoon parsley, chopped
1 teaspoon fine sea salt
A pinch of freshly-ground black pepper
5 Stonegate Estate Organic eggs, at room temperature
Sunflower oil, for deep-frying
FOR THE CRISPY COATING:
100g organic plain flour
2 Stonegate Estate Organic eggs
200g white breadcrumbs
Place the minced pork, breadcrumbs, smoked paprika, chilli flakes, crushed fennel seeds, garlic, parsley, salt, and pepper into a large bowl. Mix until evenly combined and divide into 10 even-sized balls.
Bring a pan of water to the boil, carefully add the eggs, and cook for 6 minutes, which should give you a jammy, soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle, then carefully shell them.
For the coating, set out three bowls. Add the flour to one bowl and season it with salt and pepper. Break an egg into the next bowl and beat it lightly, then tip 200g breadcrumbs into the third bowl.
Take two of the pork balls and flatten them into rough rounds, approx. 6cm in diameter. Place one round in the palm of your hand, set a boiled egg in the middle, then top with the second round. Mold the spiced chorizo-style sausage meat around the egg, sealing the joins well, repeating with the remaining meat and eggs.
Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg and roll it in the breadcrumbs. Chill the eggs in the fridge until you’re ready to cook them.
Heat 5-7cm depth of oil in a deep pan to 175°C, or until hot enough to turn a few breadcrumbs golden in 30-40 seconds. Cook 2 or 3 eggs at a time by lowering them into the oil and frying for 6-8 minutes, turning them regularly, until crisp and golden. Drain each egg on kitchen paper and leave to stand for 5-10 minutes before tucking in.
