A larger and richer alternative to hen’s scotch eggs – and easily pocketable for picnics.
Makes 4 large scotch eggs
4 duck eggs
6 duck sausages, we found these at a local butchers or you can buy online at: veyseysbutchers.co.uk
½ tsp dried rosemary
½ tsp dried thyme
1 tsp english mustard
Small bunch parsley, chopped
1 ltr vegetable oil
In three separate bowls have:
Handful plain flour
1 hen egg, beaten
100g panko breadcrumbs
1 Boil the duck eggs for 8 mins (this will give a soft-boiled egg). Remove from the heat and immediately run under cold water to stop the egg yolk over cooking or discolouring. Once cold, lightly tap the shell to break it and peel. Rest the eggs on kitchen paper and set aside.
2 In a large mixing bowl squeeze out the meat from the sausage casings and add all other ingredients, apart from the oil. Mix until combined.
3 Divide into four equal parts and roll each into a ball. Take one ball, flatten it in your palms, place an egg in the centre and mould the meat around it until the egg’s completely covered. Repeat with the remaining eggs.
4 With your three prepared bowls of flour, egg and breadcrumbs, lightly roll the covered egg in the flour, then in the beaten egg and then the breadcrumbs. Set aside and repeat until all the eggs are coated.
5 Meanwhile, gently heat the oil in a deep pan, you want a temperature of 150C/300F. Use a thermometer or alternatively, drop a chunk of bread or raw potato into the oil. If it rises, sizzles and browns, then the oil is hot enough.
6 Cook one egg at a time, lowering it carefully into the oil with tongs or a slotted spoon. Turning gently, cook for 4 mins, or until golden. Remove carefully and place on kitchen paper. Repeat until all the scotch eggs are cooked. You can either serve them immediately or eat them cold.
Cook’s note: If you can’t find duck sausages, you can use a good quality beef sausage instead.
This recipe is from our April feature ‘That’s All Yolks!’, which also features ideas for Pheasant Egg Yorkshire Puddings, Fancy Egg & Chips, Easter Egg Tiramisu and Chocolate Eggs & Shortbread Soldiers. The recipes and photography are by Catherine Frawley.
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