Scotch Eggs

I've been wanting to make scotch eggs ever since buying the mincer, a good quality scotch egg is a beautiful thing and a world away from most of the convenience food horrors sold by supermarkets and petrol stations.

The first attempt was very successful and I'm looking forward to making a range in future.

The core ingredients. One outdoor bred pork chop, 2 free range eggs.

Hard boil , cool and shell the eggs;

Roll out the seasoned (sage, pepper, salt) mincemeat thinly onto clingfilm:

Wrap the meaty jacket around the egg;

Dip in an eggwash and breadcrumb, then repeat:

Deep fry your eggs (i cooked them at ~ 170 degrees for 8 minutes)

Dry off the excess oil and cool a little

The finished delicious eggs:

I have many plans for varieties of scotch eggs including smoky paprika eggs, chilli eggs, chorizo eggs and lots more.