Loved the scotch eggs
Scotch Eggs
Ingredients:
5 large free-range eggs
2 1/4 C seasoned flour
1 lb sausage meat
Dash of Worcestershire Sauce
1 tablespoon fresh parsley, finely chopped
Salt and pepper
3 C breadcrumbs
Vegetable oil for deep frying
Preparation:
Preheat an oven to 200 degrees Celsius (392 Fahrenheit), gas 300 degrees.
Place four of the eggs in a pan of cold water, bring to the boil and cook for exactly three minutes, remove from the heat and allow to cool in the water, peel and set aside.
Dust the boiled eggs in flour seasoned with salt and pepper. Mix in the parsley with the sausage meat, add the Worcestershire sauce and divide the meat into four equal portions.
Form each portion into a flat cake large enough to fit around the egg then work the sausage meat around the egg as evenly as possible while keeping the egg shape and making sure there are no cracks. Place the scotch eggs in the fridge for twenty minutes to set up.
Remove from the fridge and roll in the seasoned flour followed by the remaining egg, beaten, then into the crumbs making sure to coat well at each stage.
In a deep pan, heat the oil to 180°C then fry the scotch eggs in the oil turning frequently for 3 minutes. Remove the eggs and place them in the preheated oven for five minutes or until golden brown all over.
I admit I bake mine 385 convection oven about 30 minutes uncover for 15 walla done.
Also feel free to mix some ground beef in, We do.
Scotch Eggs
Ingredients:
5 large free-range eggs
2 1/4 C seasoned flour
1 lb sausage meat
Dash of Worcestershire Sauce
1 tablespoon fresh parsley, finely chopped
Salt and pepper
3 C breadcrumbs
Vegetable oil for deep frying
Preparation:
Preheat an oven to 200 degrees Celsius (392 Fahrenheit), gas 300 degrees.
Place four of the eggs in a pan of cold water, bring to the boil and cook for exactly three minutes, remove from the heat and allow to cool in the water, peel and set aside.
Dust the boiled eggs in flour seasoned with salt and pepper. Mix in the parsley with the sausage meat, add the Worcestershire sauce and divide the meat into four equal portions.
Form each portion into a flat cake large enough to fit around the egg then work the sausage meat around the egg as evenly as possible while keeping the egg shape and making sure there are no cracks. Place the scotch eggs in the fridge for twenty minutes to set up.
Remove from the fridge and roll in the seasoned flour followed by the remaining egg, beaten, then into the crumbs making sure to coat well at each stage.
In a deep pan, heat the oil to 180°C then fry the scotch eggs in the oil turning frequently for 3 minutes. Remove the eggs and place them in the preheated oven for five minutes or until golden brown all over.
I admit I bake mine 385 convection oven about 30 minutes uncover for 15 walla done.
Also feel free to mix some ground beef in, We do.
