SCOTCH EGGS

Along with home-made sausage rolls, pizza, chicken nuggets and
chips and curry sauce, I’d put Scotch eggs in the healthy junk food
category, and once you’ve made your own you’ll never want to eat
a bright orange sawdust-and-sausagemeat shop-bought one ever
again. (Now that really is junk food.)
Deep-fry them for speed if you like, but you’ll get a better result
by shallow frying the Scotch eggs for a few minutes, turning them
often, then finishing them off in the oven.
Delicious hot or cold.
6 hard-boiled eggs
1 lb (450–500 g) pork mince
1 packet of stuffing mix (any flavour)
Breadcrumbs
Flour
Oil
Method
1. Preheat the oven to Gas Mark 6 (200ºC) and warm about 1⁄2
in (1.25 cm) of oil in a large pan.
2. Peel the hard-boiled eggs and carefully rinse away any bits of
shell and skin before coating them with a little flour.
3. Make up the stuffing mix according to the packet instructions
and squish together with the meat.
4. Spread the breadcrumbs out on a dinner plate and divide the
meat mixture into 6 pieces; one for each egg.
5. Flatten each piece of meat mixture in your hands to start with,
then fold and smooth the meat around the eggs, pinching any
cracks or splits together with your fingers.
6. Roll the Scotch eggs in the breadcrumbs then fry them two or
three at a time for a very few minutes, turning frequently to
get them crisp and brown all over, before baking them in the
oven for about 15 minutes.
7. Serve with lots of salad and crisps.