Just Jess Food’s Scotch Lamb Scotch Eggs

Method

• 1
  In a bowl, mix your lamb mince, harissa paste, salt & pepper and 1 tbsp of flour.
• 2
  Carefully pop 4 eggs on to boil. For soft eggs, boil for 6 minutes. Longer if desired.
• 3
  Set up your breading stations. One plate with 5 tbsp of flour, another with the breadcrumbs and a bowl with 2 whisked eggs.
• 4
  Once the eggs have been in for 6 mins, drain and pour in cold water to stop the cooking process.
• 5
  Gently peel the shell from the eggs whilst they are still immersed in the cold water.
• 6
  Spoon out a heaped tablespoon of the lamb mince and flatten it with the back of a spoon into the palm of your hand. Place one of the eggs inside and very carefully mould the mince around the egg. You will need to dampen your hands every so often. This helps the mince to spread better and stick together to form around the eggs. This takes a little patience.
• 7
  Once you have the 4 eggs moulded with the mince, with one hand, roll them into the flour mixture, covering well, and carefully place them into the egg mix. With the other hand, roll around in this and place onto the breadcrumb plate, then with your other hand again (dry hand), mix and roll into the breadcrumbs.
• 8
  Get your oil into a small and deep saucepan until hot (around 325-370 degrees)
• 9
  With a slotted spoon, very carefully place each egg into the oil. Don’t overcrowd the pan, though. You can do this in parts for 6 mins until golden.
• 10
  Remove from the oil with the slotted spoon onto kitchen paper and allow to rest for 10 mins until eating.
• 11
  You can store them in an air-tight container and eat them within 2-3 days (depending on the shelf life of your mince), and you can prep the scotch eggs the day before and fry them on the day for ease. Enjoy.