Scotch Eggs with Fresh Herbs

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Scotch eggs are marvellous for travellers or picnickers. Take some spring onions to go with them and, if you've got plates, some chutney.

Makes 4

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Scotch Eggs with Fresh Herbs
 4 eggs, plus 1 small egg, beaten
 8 oz (225 g) sausagemeat
 2 spring onions, finely chopped
 1 level teaspoon finely chopped fresh thyme
 3 level teaspoons snipped chives
 1 level tablespoon finely chopped parsley
 seasoned plain flour for dusting and coating
 some toasted breadcrumbs
 oil, for frying
 salt and freshly milled black pepper


Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.

Next, mix the sausagemeat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour. Divide the sausagemeat into four portions and pat each piece out on a floured surface to a shape roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausagemeat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over. Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.

Now heat 1½ inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375°F (180-190°C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread – if it turns golden brown within a minute, the oil is hot enough.) Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment).

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