The ultimate Scotch eggs from award-winning butcher HG Walter

Name: The ultimate Scotch eggs from award-winning butcher HG Walter
Prep time: 40 min
Total time: 50 min
Yield: Makes 4
Ingredients: 5 large free-range eggs250g good-quality sausagemeat1 tsp finely chopped, sweated onions1 spring onion, finely choppedSalt and pepper50g plain flour, seasoned100g good quality dried breadcrumbsVegetable oil for deep-frying

Want to perfect the mighty Scotch egg? Try this knockout recipe from HG Walter. Your summer picnic: sorted

Published: Wednesday 8th July 2015

Pork

Makes 4

Preparation time 40 mins

Cooking time 10 mins

HG Walter is one of London's favourite butchers. Here, the team shares their suggestions for sourcing the best ingredients:

"As with anything you cook, the end result will be hugely affected by the quality of your ingredients. Seeing as the egg is the star of the show here, it is so important to choose the best available. We use Free Range Burford Browns which give a delicious, rich orange yolk.

"The sausage meat to wrap your egg in is just as important. Go to your local butcher who should have a good quality free-range pork sausage meat available. We always use our plain pork sausage meat but different flavours work well too.

"Steer clear of the bright orange coloured breadcrumbs that you find in the supermarkets. The best breadcrumbs are homemade but if you have to buy them in, opt for a good-quality brand such as panko."

Ingredients

5 large free-range eggs
250g good-quality sausagemeat
1 tsp finely chopped, sweated onions
1 spring onion, finely chopped
Salt and pepper
50g plain flour, seasoned
100g good quality dried breadcrumbs
Vegetable oil for deep-frying

Method

Place 4 eggs in a pan of cold water, bring to the boil and reduce the heat to a simmer. Then cook the eggs for 8-10 mins.
While the eggs are cooking, mix the sausage meat with the sweated onions, spring onions, salt and ground black pepper. Cover and refrigerate for about 30 mins.
Drain the eggs and cool by placing in an iced bowl of water. Peel. Roll the eggs in the seasoned flour and wrap them in the sausagemeat mix.
Dip the scotch eggs in the beaten egg and then roll it in the breadcrumbs to coat, put on a plate covered in cling film and refrigerate for at least 1 hour to firm up and set..
Heat the oil to 180˚C and cook for 8-12 minutes, depending on the size. The breadcrumbs should be nice and crisp with a lovely dark golden colour. Remove from the oil and drain on kitchen paper and sprinkle with a pinch of sea salt.

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