Eggs should be kept at room temperature. Also when boiled, drain the pan and fill with cold tap water whilst eggs are still in pan. Peel immediately, they are much easier to peel when they are warm.Makes 8 scotch eggs
8 medium hen's eggs
150g (5oz) venison mince
300g (101⁄2oz) pork sausage meat
Salt and pepper
200g (7oz) plain flour
100ml (31⁄2fl oz) milk
3 eggs, beaten
250g (9oz) coarse white breadcrumbs
Start by removing your eggs from the fridge at least an hour before cooking. Cooking from room temperature is the key to getting the yolks just so. Boil the eggs in water for five and a half minutes exactly. If you are at high altitude, this timing may change. Take the eggs out of the water and plunge into iced water to stop them cooking. When cool, peel them carefully and leave the peeled eggs in water.
Prepare the sausage meat by mixing the venison and pork together. Season the mix with salt and pepper and any herbs you choose. Form the meat into balls the same size as the eggs.
Flour the eggs. Squidge the balls of sausage meat into flat circles about 5in in diameter and encase each egg in a thin layer of meat. Mix the milk and beaten eggs together, then flour the enrobed eggs again and dip them in the mix before dunking the lot in breadcrumbs.
Repeat the process so the crumb armour is two layers thick. Deep fry the eggs in plain oil at 175°C/347°F for six minutes. They should be deep brown in colour but not burnt. Serve hot and whole with a sprinkling of sea salt on the top.
I'm in Montrose, AngusIf you're not a million miles from Newtyle you're welcome to a couple of dozen once they start laying. Latest hatch will belaying by the end of November