TomMapfumo
Well-Known Member
- Messages
- 4,360
- Location
- Skabertawe, South Wales
If, like me, you sometimes dislike the dryness of a bought Scotch Egg the you may want to have a go at making your own. The following quantity will make 2 substantial eggs, and simply need a salad accompaniment to satisfy your hunger!
Ingredients:
500g Sausage meat.
2 Eggs, boiled for 7 mins or so.
Plain Flour.
1 raw Egg, whisked and seasoned.
4/5 slices of bread, made into breadcrumbs.
50g finely grated cheese blended with breadcrumbs.
Salt & Pepper.
Deep Fat Fryer.
Method:
1. Cut Sausage meat into 2 pieces, and form into oval shapes.
2. When the eggs are cool just roll in some seasoned plain flour.
3. Put each egg at the centre of the sausage meat and gradually work the
meat around the egg until well sealed.
4. Put the coated eggs on some kitchen roll and refrigerate for 30mins until firm.
5. Prepare three shallow bowls/plates - one with seasoned plain flour, one with
the beaten raw egg, and one with the breadcrumbs.
6. Heat fat in fryer to 160C.
7. Dip each coated egg into the flour, then immediately into the egg.
Then into the breadcrumbs until completely covered and straight into the fryer.
You need "soft hands".
8. Cook in the oil until golden brown and remove onto kitchen roll.
9. The eggs can be eaten warm or cool and are best eaten within 3/4 days.
Enjoy!
Ingredients:
500g Sausage meat.
2 Eggs, boiled for 7 mins or so.
Plain Flour.
1 raw Egg, whisked and seasoned.
4/5 slices of bread, made into breadcrumbs.
50g finely grated cheese blended with breadcrumbs.
Salt & Pepper.
Deep Fat Fryer.
Method:
1. Cut Sausage meat into 2 pieces, and form into oval shapes.
2. When the eggs are cool just roll in some seasoned plain flour.
3. Put each egg at the centre of the sausage meat and gradually work the
meat around the egg until well sealed.
4. Put the coated eggs on some kitchen roll and refrigerate for 30mins until firm.
5. Prepare three shallow bowls/plates - one with seasoned plain flour, one with
the beaten raw egg, and one with the breadcrumbs.
6. Heat fat in fryer to 160C.
7. Dip each coated egg into the flour, then immediately into the egg.
Then into the breadcrumbs until completely covered and straight into the fryer.
You need "soft hands".
8. Cook in the oil until golden brown and remove onto kitchen roll.
9. The eggs can be eaten warm or cool and are best eaten within 3/4 days.
Enjoy!
