Gordon Ramsey cooked these, however he fried his in a pan on the stove, cooked the eggs one side rolled them and cooked the other, I don’t think this is the best way, cooking them this way means you have no control of the temperature and need to monitor the eggs (and oil) constantly, you then need to allow the oil to cool, filter and put oil back into a container of throw the oil. Turning the eggs during cooking may cause them to split.
I use a proper deep fat fryer with a temperature control. To get one like mine go HERE
On to the cooking;
For Eight Scotch eggs you need
8 Boiled Eggs
700gm Minced Pork
100gm Black Pudding
1 Apple (grated)
You also need
3 Eggs lightly whisked
To make breadcrumbs, Whenever I use my oven after I’m finished with it I put broken dry bread on a tray, put the tray in the oven, turn off the oven and leave the door open a little. When the breads dry I put it through a blender and store the crumbs in an airtight container.
Boil the eggs for 4 minutes, after that run under cold water, as they cool crack the shells, and put in cold water to cool completely, this stops them cooking in the shells and will make peeling easier.
Mix together the Sausage meat, Black Pudding and Apple, season.
Set up a production line, 3 bowls, flour, egg and breadcrumbs
Dip the eggs in flour, put a golf ball size amount of mixture on your hand and flatten it out, work the meat around the floured egg.
Left hand, roll the meat covered egg in flour, left hand place Scotch egg in egg wash, right hand, roll the egg in the egg wash and put into breadcrumbs once coated use both hands to pat the bread into the coated Scotch egg.
If using a deep fat fryer remove the basket and heat to 170°c. Using a slotted spoon lower the eggs into the oil, when the eggs about a quarter the way in, hold for a few seconds then put all the egg in, doing this stops the egg from sticking to the elements. Now leave them alone.
The eggs take between 6 and 8 minutes so after 6 minutes using the slotted spoon remove from the fat, if there not golden brown put them back in the oil for a minute or so.
Place on kitchen paper and allow to cool.
Now I did say 6 to 8 eggs, I made 7 (yes I at one before taking this photo) I had a little meat left over, not enough to coat another egg but enough to make a little burger, I also fried this. By boiling the eggs for just 4 minutes and cooling them quickly the eggs were still moist. The ultimate Scotch Egg