Giant Scotch eggs
Heading out for a picnic or wanting some impressive party nibbles? Opies has you covered with their giant Scotch eggs recipe!
Image credit: Opies
Tip! When the eggs are cooked they should float to the top of the oil.
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- 5 free-range eggs
- 400g (14oz) sausagemeat
- 4 Opies Pickled Walnuts, chopped finely
- 1 tbsp chopped fresh parsley
- salt and pepper
- 50g (1¾ oz) plain flour
- 80g (3oz) panko breadcrumbs
- oil, for deep frying
Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, then cool
immediately in cold running water.
In a large bowl, combine the sausagemeat, Opies Pickled Walnuts and parsley, then season with salt and pepper.
Peel the hard-boiled eggs, then divide the sausagemeat mixture into four and wrap around the eggs, creating a tight seal.
Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
Roll each egg first in flour, then egg and finally roll in breadcrumbs. Place on a plate in the fridge to chill for about half an hour.
Heat the oil to 170°C/338°F and deep fry for 10-12 minutes until golden brown.
Last updated 5 months ago
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