PICNIC PERFECTION SCOTCH EGGS!
Saturday, March 31st, 2012
For the ultimate British picnic treat Mark Hix’s classic Scotch Duck’s Egg recipe is an excellent choice!
4 duck’s eggs
200g good quality Cumberland sausagemeat
1 egg, beaten
40-50gfresh white breadcrumbs
vegetable oil for deep-frying
Lower the eggs into a pan of simmering water and cook for 3-4 minutes to soft-boil them, then remove and refresh in cold water. Once cool, carefully peel the eggs, keeping them intact. Divide the sausage meat into 4 balls and flatten them into patties. Wrap each patty around an egg, moulding it to cover evenly with your hands.
Have three shallow containers ready, one containing the flour, one the egg and the third with the breadcrumbs. One at a time, coat the eggs with the flour first, shaking off any excess, then put through the beaten egg and finally into the breadcrumbs, turning them to coat all over and re-moulding as necessary.
Heat a 6cm depth of oil in a deep-fat fryer or other suitable large, deep, heavy-based pan to 140-150°C. Deep fry the eggs for 3-4 minutes, turning occasionally to colour evenly. Remove and drain on kitchen paper.