EoinMag
Well-Known Member
I bought some nice free range eggs, two packs of 80% pork sausage meat and made some scotch eggs.
It's pretty easy.
Softboil the eggs, shock them in cold water to stop them cooking when ready.
Let the eggs cool then peel them.
The recipe uses breading which is to have three vessels, one with plain flour, one with beaten egg and one with breadcrumbs, go from the flour to the egg to the breadcrumbs to crumb anything, works for chicken etc too.
Get a ball of sausage, shape it flat in your hands and then form it around an egg, wet your hands to smooth it out. Then go through the aforementioned breading process.
Cover eggs and then deepfry them at 180c for about 6-7 minutes or until nice and golden brown.
They're nice either hot or cold.
It's pretty easy.
Softboil the eggs, shock them in cold water to stop them cooking when ready.
Let the eggs cool then peel them.
The recipe uses breading which is to have three vessels, one with plain flour, one with beaten egg and one with breadcrumbs, go from the flour to the egg to the breadcrumbs to crumb anything, works for chicken etc too.
Get a ball of sausage, shape it flat in your hands and then form it around an egg, wet your hands to smooth it out. Then go through the aforementioned breading process.
Cover eggs and then deepfry them at 180c for about 6-7 minutes or until nice and golden brown.
They're nice either hot or cold.