How To - assemble Scotch eggs

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Boil a kettle. Finely chop the rosemary and sage leaves.
2. Squeeze the sausage meat out of the casings onto a plate. Season with the paprika, chopped herbs, a few gratings of nutmeg, a little sea salt and black pepper, then mash together with a fork.
3. Beat the eggs in a bowl. Put the flour and breadcrumbs into two separate bowls.
4. Put the quail's eggs in a small pan, pour in the boiling water and cook for 2 minutes. Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes. Peel the shells off gently.
5. Flatten a marble-sized piece of sausage meat in your palm to about 6cm across. Place a quail's egg in the centre and mould the meat around it with floured hands, with no gaps.
6. Repeat with all 12 eggs, coat them in flour, dip them in the beaten egg, then roll them in breadcrumbs. Shape them firmly and refrigerate until needed.
7. Heat vegetable oil about 8cm deep in a deep casserole pan over medium-high heat, filling no more than halfway. Test the temperature with a potato piece: it is ready when the potato turns golden and floats, or the oil reaches 180°C.
8. Lower one Scotch egg into the oil and cook for about 4 minutes, until golden and cooked through. Cut one in half to check; adjust the timing for the rest, cooking in batches of 6 or fewer.
9. Drain the Scotch eggs on kitchen paper and sprinkle with a pinch of salt.

Summarized from Jamie Oliver's video. Watch it for the details.

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