Friday, 11 December 2015

How To Make Scotch Egg, Step by Step Guide

Scotch Egg


Scotch Egg Ingredients
275g sausage meat
125g plain flour
Vegetable oil for deep frying
4 large eggs
1tsp fresh thyme leaves
1 spring onion
Salt and ground black pepper
125g Bead crumbs
1 beaten egg

Materials Needed
Groundnut oil

Method of Preparations

-Place the eggs, stir in their shells in a pan of cold salted water

-Place over a high heat and bring to the boil

-Reduce the heat to simmer for about 9 minutes

-Drain and cool the eggs over cold running water

-Then peel

-Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper

-Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm long an 7.5cm in its widest point

-Place the seasoned flour onto a plate, then dredge each boiled egg in the flour

-Place each onto a sausage meat oval, then wrap the sausage meat around each egg

-Make sure the coating is smooth and completely covers each egg

-Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely

-Then dip and roll into the breadcrumbs to completely cover

-Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it

Caution: Hot oil can be dangerous, so carefully place each Scotch egg into the oil and deep fry for 8-10 minutes until golden and crisp when the sausage meet is completely cooked.

Carefully remove from the oil with a slotted spoon and drain .Serve with a chilled drink.