Scotch Eggs are a lunch time classic. These guys last about a week in the fridge so our suggestion is to get busy on a Sunday so you've got stock for the whole week. If you're putting these in a lunch box, a sachet of salt will most likely suffice, while eating them at home could call for the 'Full Monty'. Check out the pic for our serving suggestion. A ploughman's platter fit for a king.
Preparation time: 25 mins
Cooking time: 25 mins
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- Preheat the oven to 180°C.
- Put a pot of water onto the stove to boil. When it starts boiling, carefully place the eggs in the water. Stir them gently for about a minute. This keeps the yolk in the centre of the egg as they are cooking. Boil the eggs for seven minutes and refresh them in ice cold water.
- Carefully peel the eggs and set them aside.
- In a bowl mix together the mince, herbs, onion and seasoning.
- Divide the mince into five and wet your hands. Carefully mould the mince around the eggs, making sure there are no holes and no egg showing through.
- Tear off five pieces of tin foil, about four times the size of the eggs. Grease each one well with some butter. Place the egg in the tin foil and roll them up like a Christmas cracker.
- Place them on a baking tray and cook them in the oven for 12 minutes, until the mince has set. Remove them from the oven and carefully remove the tin foil.
- Heat a frying pan with a little butter and fry each egg on all the sides to give them a golden brown colour.
- They can be eaten hot or cold with some delicious mustard or part of a banting Ploughman's Platter. Some other Ploughman's platter ingredients: sesame biscuits and seed crackers, assorted cheeses and cold meats, pickles, olives and gherkins, sausages and mustards, chicken liver pate, tapenade and pesto
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