Smoked paprika and spring onion scotch eggs
- August 2015
- Makes 4
- Hands-on time 40 min, plus 8 min deep-frying
Scotch eggs are a British picnic classic. We’ve jazzed them up in this recipe with some smoked paprika and spring onions.
- 31.7g (7.9g saturated)
- 27.6g (1.9g sugars)
- 5 medium free-range eggs
- 400g free-range sausagemeat
- 1 red chilli, deseeded, finely chopped (optional)
- 4 spring onions, finely chopped
- Bunch fresh flatleaf parsley, roughly chopped
- 1 tsp sweet smoked paprika (pimentón dulce)
- Finely grated zest 1 lemon
- 2 garlic cloves, crushed
- 60g plain flour
- 80g dried breadcrumbs
- About 2 litres sunflower oil
You’ll also need:
- Digital probe thermometer
- Bring a large pan of water to the boil over a high heat. Carefully lower 4 eggs into the water and boil them for 5½ minutes exactly. Remove them and run under cold water for 5 minutes until completely cooled.
- In a large mixing bowl, combine the sausage meat, chilli, spring onions, parsley, paprika, lemon zest and garlic, then season well with salt and pepper. Carefully peel the shells from the eggs (they will still be a little soft so you’ll need to handle them very gently).
- Put the flour, breadcrumbs and remaining egg, beaten, in separate shallow dishes. Divide the sausage meat mixture into 4 equal portions, flatten each, then carefully wrap a portion around each egg, working it into a neat ball. Roll each in the flour, then dip in the beaten egg and finally the breadcrumbs (see Make Ahead).
- Pour the sunflower oil into a large deep saucepan (don’t fill it more than two-thirds full) and heat to 150-160°C. Check it with a digital thermometer (see tips).
- Carefully lower 2 scotch eggs into the hot oil and fry for 8 minutes, keeping an eye on the temperature. Remove and drain on kitchen paper. Repeat with the remaining eggs, then sprinkle with sea salt and either eat straightaway or cool and chill until needed (see Make Ahead), then wrap and take with you.
You need a digital probe thermometer or accurate sugar thermometer to make these, as the oil has to be kept at a temperature hot enough to cook the sausage meat without burning the breadcrumbs. You can serve the scotch eggs with a garlic and herb yogurt. Mix Greek yogurt with a crushed garlic clove, a handful of chopped fresh coriander and parsley, seasoning and a squeeze of lemon juice.
Make and cook the scotch eggs up to 48 hours in advance. Keep loosely covered in the fridge but bring back to room temperature to serve. You can also warm them through in a medium oven for 10 minutes before serving – you won’t overcook the yolks.
Dried breadcrumbs are much better than fresh ones for deep-frying because they give more crunch.
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