Eat with Enzo: Sage & onion scotch eggs
Once you taste the delights of a proper homemade scotch egg, you’ll never go back to ‘picnic’ or ‘savoury’ eggs! These portable treats are perfect for picnics or for a delectable dinner party starter, serve halved with some chutney and peppery rocket.
Ingredients (makes 4 eggs)
250g pork sausage meat
1 medium onion, finely chopped
Small knob of butter
Handful of fresh sage leaves, finely chopped
75g dried panko breadcrumbs
5 medium free-range eggs
1 litre vegetable oil, for deep frying
Bring a medium pan of salted water to the boil. Reduce the heat to a simmer, gently lower in four of the eggs and simmer for exactly eight minutes, or slightly less if you prefer a runnier yolk. Plunge the cooked eggs into a bowl of iced water, tapping the shells to crack them all over. Allow the eggs to cool completely then peel and set aside.
Meanwhile, pan fry the onion with the butter and sage, then tip into a bowl with the sausage meat. Season with salt and pepper and mix to combine. Cover and refrigerate until the eggs have cooled and been peeled.
Next, divide the sausage meat into four balls. Pat one ball down into a rough oval shape on a sheet of cling film. Lightly flour one cooked egg, place in the centre of the meat and gently shape the meat around the egg. Toss the egg between your palms a few times to create a smooth oval shape and an even layer of meat around the egg. Repeat with the other three eggs. Place on a plate, cover with cling film and refrigerate for 10 minutes.
Beat the remaining egg in a small bowl with a fork. Coat a large plate with flour and tip the breadcrumbs out onto a separate plate. Roll each scotch egg in flour, coat in egg, then coat well in breadcrumbs and set aside.
Pour the vegetable oil into a medium saucepan and heat until it reaches 170°C on a cooking thermometer, or until a few breadcrumbs turn golden after 10-15 seconds in the oil. Deep fry two of the scotch eggs for eight minutes until they’re crisp and golden, adjusting the heat to ensure the oil remains between 150°C and 160°C during cooking. Transfer to the cooked eggs to a wire rack. Repeat with the other two eggs and either serve warm, with salad and piccalilli or allow to cool completely and refrigerate.
Nutrition per egg:
2011 kJ ⬥ 483 kcal ⬥ 32g fat ⬥ 8.1g saturates ⬥ 26g carbohydrate ⬥ 4.2g sugars ⬥ 1.6g fibre ⬥ 21g protein ⬥ 1.2g salt