Nutritional Info(100g) 
- Eggs 
- Sausage 
- Thyme 
- Parsley 
- Spring onion 
- Black pepper 
- Plain flour 
- Egg 
- Breadcrumbs 
- Vegetable oil 
Ingredients
- 4 large free-range eggs
- 275g/10oz sausage meat
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 1 spring onion, very finely chopped
- salt and freshly ground black pepper
- 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 125g/4oz breadcrumbs
- vegetable oil, for deep frying
Method
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Place the eggs, still in their shells, in a pan of cold salted water.
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Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
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Drain and cool the eggs under cold running water, then peel.
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Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
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Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
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Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
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Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
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Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
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Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
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Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
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Serve cool.