Britain

Scotch eggs

Jammy eggs wrapped in sausage meat and crunchy crumbs. A picnic legend.

60 minTime

21 gProtein each

mildSpice

Make it your way

Grandma's waySoft boiled egg, sausage meat, crumbs.

The original

517kcalsame

21 gproteinsame

1 gfibresame

60minutessame

Scotch eggs.

Per serving, worked out from the ingredient table.

Egg6 for wrapping plus 1 for coating

Sausages (snags, bangers)450 g sausage meat

Dried mixed herbs (italian seasoning)1 tsp sage or thyme

Flat leaf parsley1 tbsp

Prepared mustard2 tsp

Maida (all-purpose flour, plain flour)⅓ cup

Breadcrumbs1¼ cups

Cooking oil (vegetable oil)for deep frying (about 1/3 cup absorbed)

Salta pinch

4 steps

1Boil 6 eggs 6 minutes; chill in iced water and peel.
2Mix sausage meat with herbs, parsley and mustard. Divide in six and flatten each.
3Wrap each egg in meat, sealing well. Roll in flour, beaten egg, then crumbs.
4Fry at 170 C for 7 to 8 minutes until deep golden and the meat is cooked through.

Serve it like this

Halve to show the yolk and serve with English mustard, a salad and pickles. Great cold in a picnic.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.