Finally a scotch egg recipe that's easy to follow and just works. Both Lorraine and Heston Blumenthal recommend using cling film to form your scoth eggs, and it's a great tip that makes a big difference.
The quantity provided should be enough for three Scotch eggs
To get things off on the right foot, it's best to approach this recipe with a production line mentality. Start with one egg, and go through each step until it's coated in breadcrumbs and ready for cooking, then start on the next. Plenty of bowls are recommended to make this recipe easy. Our recipe will talk you through creating one scotch egg, so just repeat the process for however many you want.
To separate bowls add your dipping ingredients. So that's 2 beaten eggs in one bowl, 25grams of flour mixed with 2 teaspoons of mustard powder, fresh thyme and salt and pepper in another, and your breadcrumbs in a final bowl.
To cook your scotch eggs you can either spray them with a little vegetable oil and bake them in the oven at 200C for around 25 minutes, or you can shallow fry them in 5cm of hot oil, turning frequently for around 8 minutes until cooked.