Scotch eggs, two ways
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- Hannah Lewry
- Easy
- 1 hour plus chilling time
- 20 minutes
Ingredients
- 8 free-range eggs
- 8 cups sun flower or canola oil
- 50 g flour
- Sea salt and freshly ground black pepper, to taste
- 4 free-range eggs, beaten
- 200 g panko crumbs
- For filling 1:
- 1 x 300 g pack Woolworths macaroni cheese
- Sea salt and freshly ground black pepper, to taste
- For filling 2:
- 1 x 250 g pouch Woolworths grain medley
- 2 cups baby spinach, chopped
- 2 discs feta
- 2 free-range eggs, beaten
- Sea salt and freshly ground black pepper, to taste
Cooking Instructions
Boil the eggs for 5 minutes, then plunge into ice water. Once cool, peel and set aside.
For filling 1, roughly chop the macaroni cheese and season. Use to encase 4 eggs. Refrigerate for 20 minutes.
To make filling 2, combine the grain, spinach, feta, beaten eggs and seasoning. Use to encase the remaining eggs. Refrigerate for 20 minutes.
Heat the oil in a deep saucepan over medium heat.
Remove the first 4 eggs from the fridge. Dust with seasoned flour, dip into the beaten egg and coat in panko crumbs. Repeat until all 4 are coated, and repeat the process so that they are twice crumbed. Refrigerate for a further 20 minutes.
Repeat the steps above with the second batch of eggs.
Fry the first batch of eggs until golden. Drain on kitchen paper. Repeat with the second batch. Serve warm.
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