The quintessentially British restaurant, Paternoster Chop House lets us in on their delicious recipe for scotch eggs. Sure to be a hit this evening, surprise the kiddies with this delicious recipe. 

Serves 2-4 

Cooking time: 10 mins

What You’ll Need:

• 6 Burford brown eggs
• 350g coarse sausage meat
• 150g black pudding finely crumbled
• 20g flat leaf parsley chopped
• Molden salt
• milled pepper
• 200g flour
• 2 eggs, beaten and let down with a little water
• 200g Penko bread crumbs

What To Do:

• Place eggs in to boiling, heavily-salted water and cook for 6 minutes then plunge into iced water till cold

• Peel the eggs and leave on a cloth to dry for a few minutes

• Mix the sausage meat, black pudding, parsley, salt and pepper in a bowl before weighing up into 70g balls

• Taking a ball at a time, flatten in out in the palm of your hand keeping it as even as possible Place the egg in the middle of the meat disc and gently enrobe the egg, making sure it is sealed

• Place them on a tray and put in the fridge so the meat firms up

• Using 3 trays (1 for flour, 2^nd for eggs, 3^rd for bread crumbs) roll the sausage covered egg first through the flour, dusting off any excess; then roll through the beaten egg, again, removing any excess; then finally, roll through the bread crumbs, making sure it is evenly covered

• Repeat this process so that each egg has been through twice

• Have a deep fat fryer set up in a safe place and running at a temp 180˚c

• Gently place scotch eggs into the frying basket, making sure not to over crowd it

• Lower into the oil and cook for 6 minutes

• Take out and place on a cloth letting all excess oil drain off

• Season with a little molden salt

Recipe from Paternoster Chop House

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