Scotch Egg
This is the Three Crowns take on Scotch eggs, and very popular it is too! You’ll find this dish as a starter on the ‘pub classics’ section of the menu, served with a dressed leaf salad and homemade piccalilli.
Serves 4
Ingredients:
4 x medium free-range eggs
250g sausage meat
25g black pudding
1 tablespoon chopped parsley
Salt and black pepper
125g seasoned flour
2 x beaten eggs
125g breadcrumbs (we use panko crumbs)
Vegetable oil for frying
Method:
- Bring a saucepan of water to the boil and add the four whole eggs. Gently boil for 5 minutes, remove and place in iced water. Remove shell when cold and set to one side.
- Mix the sausage meat and black pudding together, season well.
- Divide the meat mixture into four and flatten out into ovals approximately 12cm x 7cm.
- Place each egg onto the meat oval and wrap the mixture around ensuring the coating is smooth, even and fully covers the egg.
- Roll each meat-coated egg in the seasoned flour, dip until evenly coated in the beaten egg and then roll in the breadcrumb mixture until completely covered in the crumb mix.
- Deep fry for 1 minute at 180ºC then place on a pre-heated baking tray in a pre-heated 170ºC oven for 4 minutes. If you don’t have a deep fat fryer, shallow fry in a pan until the breadcrumbs are lightly browned.