Scotch Eggs
Hi all! I know most of you, my wonderful readers and supporters are from home, the UK, so with it being winter there, Scotch Eggs may not be as good. They are more of a summer dish, however, are very versatile to eat anytime of year, either hot or cold.
Ingredients;
500g sausage meat
7 eggs
150g plain flour
250g breadcrumbs
Bunch fresh parsley, chopped
Salt and pepper
Method;
1. First off, 5 of the eggs need to be cooked. In a medium pan, boil some water and then add the eggs in and boil for 4 minutes so they are soft boiled. This is because they will cook more when the Scotch Egg is complete and you want an almost runny yolk centre.
2. Leave the eggs to cool in some cold water in the same pan they were cooked in.
3. Place the sausage meat in a large bowl with the fresh chopped parsley, salt and pepper and combine.
4. Put the remaining 2 eggs in a bowl and whisk up, and place the flour and breadcrumbs in two other bowls.
5. Split the sausage meat into 5 even sized balls.
6. Cut 5 squares of cling film and place all five balls of sausage meat on each one. Put another square of cling film over the top of the sausage meat balls and flatten them to make a round pancake. Remove the top layer of cling film.
7. Once you have 5 sausage meat pancakes, place the eggs in the middle of them, and pinch all sausage meat around the egg so it is completely covered. Wrap the 5 balls in cling film and chill in the fridge for 15 minutes.
8. Coat all scotch eggs in flour, then the egg, then the breadcrumbs.
9. Heat a frying pan with enough oil for shallow frying, and once hot place all Scotch Eggs in and cook each side for 1-2 minutes until light golden.
10. Turn the oven onto 200°C, and once Scotch Eggs have been fried, place them on a baking tray in the oven for 8 minutes.
11. Serve with home made potato wedges and a salad.
Enjoy! They are easier to make than you think! And just take some patience and time! They ca. Be eaten hot or cold!
Ingredients;
500g sausage meat
7 eggs
150g plain flour
250g breadcrumbs
Bunch fresh parsley, chopped
Salt and pepper
Method;
1. First off, 5 of the eggs need to be cooked. In a medium pan, boil some water and then add the eggs in and boil for 4 minutes so they are soft boiled. This is because they will cook more when the Scotch Egg is complete and you want an almost runny yolk centre.
2. Leave the eggs to cool in some cold water in the same pan they were cooked in.
3. Place the sausage meat in a large bowl with the fresh chopped parsley, salt and pepper and combine.
4. Put the remaining 2 eggs in a bowl and whisk up, and place the flour and breadcrumbs in two other bowls.
5. Split the sausage meat into 5 even sized balls.
6. Cut 5 squares of cling film and place all five balls of sausage meat on each one. Put another square of cling film over the top of the sausage meat balls and flatten them to make a round pancake. Remove the top layer of cling film.
7. Once you have 5 sausage meat pancakes, place the eggs in the middle of them, and pinch all sausage meat around the egg so it is completely covered. Wrap the 5 balls in cling film and chill in the fridge for 15 minutes.
8. Coat all scotch eggs in flour, then the egg, then the breadcrumbs.
9. Heat a frying pan with enough oil for shallow frying, and once hot place all Scotch Eggs in and cook each side for 1-2 minutes until light golden.
10. Turn the oven onto 200°C, and once Scotch Eggs have been fried, place them on a baking tray in the oven for 8 minutes.
11. Serve with home made potato wedges and a salad.
Enjoy! They are easier to make than you think! And just take some patience and time! They ca. Be eaten hot or cold!
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