Scotch Egg Recipe - Hobbs House Bakery
Our scotch egg recipe comes from Henry, Henry grew to fame making this scotch egg recipe in one of his first chef jobs in London. Of course when Henry came back
Ingredients
- 6 free range eggs
- A knob of butter
- 50g shallot, finely chopped
- 150g minced pork shoulder
- 150g minced pork belly
- 1 sprig of thyme
- 1/4 tsp mace
- A pinch of cayenne
- 1tbsp English mustard
- 4 sage leaves, finely chopped
- Salt and pepper
- Vegetable oil for frying
- For the coating
- 2 eggs
- 50ml milk
- 50g flour
- 100g breadcrumbs
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