Homemade Scotch Eggs -

5 from 2 votes

Homemade Scotch Eggs

When the lunch box's come back from school just as full as when they arrived at school in the morning, you know it's time for a change. They all love the shop-bought Scotch Eggs, so I thought I would save some money and give it a go making them.

Course Dinner, Lunch, Main Course, Snack

Cuisine 15 - 30 minutes

Keyword finger food, picnic, lunch, lunch box, eggs, scotch eggs, mid-week, 15-30 Minutes

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 188kcal

Cost Under £3.00

Ingredients

1 Package Sausage Meat
5 Eggs
3 Slices of Bread

Instructions

First things first. The little lady and I hard-boiled some eggs and placed them into cold water to cool them down. We actually only made 4 Scotch Eggs today, the other two were for snacking on, whilst we cooked.
I blitzed up three slices of bread in the food processor and chucked them into a bowl. If you don't have a blitzer, you can chuck the bread in a freezer bag and crunch and break it up to get the same result, or alternatively, you could just buy ready crumbed breadcrumbs. I then beat one of the spare eggs in a small bowl.
After splitting the sausage meat into 4 equal parts, I proceeded to wrap each part around the peeled hard-boiled eggs.
I put a large amount of oil in my wok and heated it up and then simple dipped the sausage meat-covered egg, firstly into the egg, then into breadcrumbs (making sure you cover the whole egg) and finally into the oil to cook for a few minutes until they turned a golden brown colour.
The outcome? They were a lot bigger than shop-bought ones, a lot nicer too. Plus I knew everything that had gone into them too.
Oh and the kids loved them. We have made several batches since. If you want to serve straight away as part of a meal, boil the eggs for less time. This way, when you cut into it, the yolk is still runny and it oozes out (and you get to feel all Masterchefy).

Nutrition