Middle Park Scotch eggs

Pic shows the scotch eggs by Paul Wilson at the Middle Park Hotel for masterchef column. 24 February 2010. The Age ...
Pic shows the scotch eggs by Paul Wilson at the Middle Park Hotel for masterchef column. 24 February 2010. The Age Epicure. Pic by EDDIE JIM/ejz100224.002.005 Photo: Eddie Jim
Dietary
Nut-free

A delicious snack for any occasion.

Ingredients

6 free-range eggs

Sunflower oil for frying

2 onions, finely chopped

3 cloves of garlic, finely chopped

1 tsp sage, finely chopped

250g free-range pork sausage mince

Salt and pepper

100g flour

20g onion powder

20g garlic powder

1 tbsp English mustard

100ml milk

150g Japanese panko breadcrumbs

Method

Cook four eggs in boiling water for 6½ minutes then remove and cool in iced water immediately. Once cool, peel and store in fridge.

Meanwhile, heat a pan with a little oil and gently fry the onions, garlic and sage for one minute, then combine with sausage mince and a generous pinch of salt and pepper. Transfer mixture to a clean container and chill in the fridge.

To coat the eggs begin by dividing the sausage mince into four small balls. Roll each ball thinly, then wrap each sheet of mince around one of the soft-boiled eggs. Ensure the entire egg is wrapped to an even thickness all over. Chill wrapped eggs until ready to crumb.

To crumb the eggs, prepare three containers. One with the flour, which has been seasoned with onion and garlic powder and a pinch of salt; one with the last two eggs, which have been beaten with the mustard and milk; and the third with the breadcrumbs.

Gently roll the eggs in the flour, gently shake off any excess then dredge them in the egg wash before rolling them in the breadcrumbs to completely coat. Again, place in the fridge until ready to use.

Preheat oven to 200 degrees and heat sunflower oil to 180 degrees. Fry the eggs until golden brown, remove from the oil, place on some absorbent paper on an oven tray and place in oven for four minutes to heat through.

To serve, slice eggs in half and season the cut side with coarse sea salt. Serve with HP sauce or mustard and caper relish.

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