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Scotch eggs

  • Makes 6


  • 7 eggs
  • 500g Coles Finest Angus Beef Sausages with Garlic and Parsley, skins removed
  • Vegetable oil, to deep-fry
  • 1/3 cup plain flour
  • 1/2 cup dried breadcrumbs
  • Tomato chutney, to serve


  • 1
    Place 6 eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat and simmer for 6 mins. Plunge eggs into a bowl of iced water. Set aside to cool, then peel.
  • 2
    Using wet hands, shape the sausage meat into six 12cm oval patties.
  • 3
    Add oil to a small saucepan to a depth of 7cm. Heat to 170C over high heat (when oil is ready a cube of bread will turn golden brown in 20 secs).
  • 4
    Place flour and breadcrumbs in 2 separate plates. Lightly beat remaining egg in a bowl. Coat boiled eggs in a little flour, then wrap patty around egg to enclose, smoothing the surface. Coat in flour, then in egg, then breadcrumbs. Carefully cook scotch eggs, in 3 batches, for 5-7 mins or until golden and sausage meat is cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Serve with tomato chutney.

Source: taste.com.au


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