Scotch eggs

Scotch eggs

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INGREDIENTS

4 large free-range eggs
275g/10oz smashed boiled potatoes
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

INSTRUCTIONS

• Place the eggs, still in their shells, in a pan of cold salted water.
• Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
• Drain and cool the eggs under cold running water, then peel.
• Mix the potatoes with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper
• Divide the potato 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.
• Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
• Place each onto a potato mixture oval, then wrap the potato mix around each egg. Make sure the coating is smooth and completely covers each egg.
• Dip each potato-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
• 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.)
• Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the potato is completely cooked.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
• Serve cool.

Adapted from - http://www.bbc.co.uk/food/recipes/scotcheggs_85851
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