mon ammi
amilinda x england x traveller by heart
I do not own any of these photos. The photos belong to their respective owners and are assumed to be in the public domain.


  • 10 large free-range eggs, 2 beaten

  • 800 g quality sausage meat

  • 1 small bunch fresh chives, finely chopped

  • 1 small bunch fresh parsley, leaves picked and finely chopped

  • 1 whole nutmeg

  • 1 tablespoon English mustard

  • sea salt

  • freshly ground black pepper

  • plain flour, for dusting

  • 150 g good-quality white breadcrumbs

  • 2 litres vegetable oil

  • 3 tablespoons vegetable or corn oil


    Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

    Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

    Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

    Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

    Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it’s ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)

    Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

kThis post has 6 notes
tThis was posted 10 months ago
zThis has been tagged with foodie, scotch eggs, pork, 
  1. passthatversayseee reblogged this from amilinda
  2. cjnoir reblogged this from amilinda
  3. amilinda posted this