Homemade Scotch Eggs

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How to make the perfect scotch eggs from scratch!


5 Eggs
250g Sausagemeat
1 teaspoon Onion finely chopped
1 Spring onion finely chopped
Salt to taste
Pepper to taste
50g Flour
100g Dried breadcrumbs
Vegetable oil


Place four eggs into a pan of cold water, bring to the boil, reduce the heat to a simmer and cook for 8 to 10 minutes.

Mix the sausage meat with the onions, salt and pepper, cover and place in the fridge for 30 minutes.

Drain the eggs and leave to cool in a bowl of iced water, peel, roll the eggs in the flour and wrap in sausage meet.

Beat an egg in a bowl, dip the floured eggs into the beaten egg, roll into breadcrumbs to coat, place on a plate covered in cling film and place in the fridge for 1 hour.

Heat the oil to 180C and cook the eggs for 8 to 12 minutes or until the breadcrumbs are crisp and a dark golden colour. Carefully remove from the oil and place on to kitchen paper and sprinkle with salt.

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