A scotch egg is judged on one thing, which is whether the yolk still runs when you cut it. Six and a half minutes in the water, then straight into ice. Old Red Rub goes into the sausage meat rather than onto the crumb, so the brown sugar and smoked paprika sit inside where the fat can carry them. Pub food that deserves better than most pubs give it.
1 hr. Makes 6.
Ingredients
- 6 Eggs, for the middle
- 500g Good pork sausage meat
- 1 dessertspoon Plateit Old Red Rub
- 1 Egg, beaten, for coating
- 60g Plain flour
- 120g Panko breadcrumbs
- 1.5L Neutral oil, for frying
Method
- Six eggs into boiling water for 6 minutes 30 seconds exactly. Straight into iced water, then peel carefully under a running tap.
- Mix the sausage meat with 1 dessertspoon of Plateit Old Red Rub. Divide into six and flatten each between two sheets of cling film.
- Wrap each egg, sealing the seam with wet fingers. Chill 20 mins so they hold their shape.
- Roll through flour, then beaten egg, then panko. Press the crumb on firmly.
- Oil to 170C. Fry 6 to 7 mins, turning, until deep brown and the meat is cooked through. Drain on a rack, rest 5 mins, cut in half.
Do this: The rub has sugar in it, so hold the oil at 170C. Hotter and the crust darkens before the pork is done.
