These delicious eggs work well as a side dinner and lunch, or even a picnic. Pair it with a fresh green salad or some pickles for a cracking dish
|Prep time||45 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Lower 4 eggs into boiling water. Cook for 5 minutes, then rinse under cold water and leave in iced water for 10 minutes to cool completely.
To make the marinated eggs, peel and put the 4 eggs in a large zip-top bag with 90ml of soya sauce and 45ml of rice vinegar. Leave to marinate in the fridge for at least an hour (or overnight if you want to get ahead).
To make the chicken mixture, finely chop the spring onions and grate 5cm of ginger. Strip the skins from the sausages, then mix the sausage meat with the spring onions, ginger and sesame oil, and season well.
Divide the mixture into 4 balls of 100g each, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs.
Drain the marinated eggs then dust with the cake flour.
Place each egg on one of the chicken mixture circles. Use the cling film to mould the chicken mixture around each egg, ensuring there are no gaps.
Beat the two raw eggs.
Roll each Scotch egg in flour, then in the beaten egg, finishing with the breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating.
Chill until ready to cook.
Fill 1⁄3 of a large pot with the oil and heat it to to 180°C.
Fry each egg for approx. 5 minutes, turning a few times, or until golden and crisp.
To make the dipping sauce, combine the honey, hoisin, 50ml of rice vinegar and 15ml of soya sauce. Slice the remaining ginger and crush the garlic, finely chop the chilli and chop the coriander. Stir it all into the sauce.
Serve the Scotch eggs alongside the dipping sauce.