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This traditional pub snack has been upgraded with added bacon and sweet maple syrup for extra indulgence. The Scotch eggs can be served hot or cold and make a delicious lunch served with a light green salad. See method
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If you have a kitchen thermometer, heat the oil until it reaches 180°C before deep-frying. Use a large, deep lidded pan and don't fill more than one-third full of oil. Never leave the pan unattended.
If you don't want to fry your Scotch eggs, use golden breadcrumbs and bake them in the oven at gas 6, 200°C, fan 180°C for 25 mins. The yolks will be more firmly set, but still delicious.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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