Scotch Eggs – Heston

Enough for 8 to 10 eggs

Half boil egg (3 mins rather than 6), the add to ice water to cool and then peel

Remove Sausage casings (450g) and blend with smoked paprika (1/2tsp), cornstarch (2 tsp), salt (to aid binding) and hot dog mustard (45g)

Place enough sausage meat for one scotch egg in clingfilm, roll out, add egg and gather the film around the egg to cover with sausage meat

Place in the fridge for 20 minutes, then peel off the film

Dip in flour then egg then breadcrumbs

Place the eggs in the fridge for 15 minutes

Add to 190c oil for 2 mins until browned

Bake in oven for 10 minutes at 190c


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