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CREAMY CORN SOUP

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SCOTCH EGGS: ENGLISH MEAT ENCASED HARD BOILED EGG

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SCOTCH EGGS: ENGLISH MEAT ENCASED HARD BOILED EGG


Ingredients
  • 7 large whole eggs
  • 1½ pounds sausage meat
  • 1 small bunch fresh chives, finely chopped
  • 1 small bunch fresh parsley, leaves picked and finely chopped
  • 1 small bunch thyme, finely chopped
  • 1 tablespoon English mustard
  • 1 teaspoon ground cloves
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ⅔ cup whole grain flour (for dredging)
  • 2 more eggs, beaten
  • ⅔ cup panko breadcrumbs
  • 1 cup coconut oil

How to Make

Stage 1 - Soft Boiling the Eggs
  1. Submerge your whole eggs in a pot of cold water and place over high heat on your stove
  2. Bring the water to a boil and keep the eggs boiling for 3-4 minutes. Note: if you prefer hard-boiled eggs in your Scotch eggs, then boil your eggs for an additional 6 minutes (10 total)
  3. After boiling, quickly take your eggs out of the boiling water and submerge in a bowl full of ice water
  4. Carefully peel your eggs and set aside
Stage 2 - Making the Filling
  1. Place your sausage meat in a bowl and add your chives, parsley, thyme, mustard, ground cloves. Mix very well together
  2. Once well mixed, season with your salt and pepper and mix well again
  3. Once mixed, split your mixture into 7 equal pieces (1 for each egg) and roll into a ball with your hands
Stage 3 - Wrapping the Egg
  1. Take a ball of your meat mixture in your hands. Flatten the meat in the palm of your hand and create a small crater for the egg to sit
  2. Place your egg in the middle, then slowly work the meat around the whole egg. Use your thumb to press and further flatten more of the meat to reach the top of the egg, then pinch all the corners of meat together to fully cover the egg
Stage 4 - Dredge and Bread
  1. Set up a four-part workstation for yourself. Set your meat-wrapped eggs to the left, then a plate of your dredging flour, followed by a bowl with your beaten eggs, and finally a plate of your panko breadcrumbs
  2. Take a ball and roll lightly through the flour. You only want a light coating, so shake off any excess that isn't needed once it's fully coated
  3. Next, dip the ball into the bowl of beaten eggs. You don't want to have too much beaten egg covering the mixture, as it might turn the egg soggy once it cooks. Let any excess egg mixture drip off the egg before moving to the breadcrumbs
  4. Finish your prep of the Scotch egg by rolling it through your panko breadcrumbs. Cover all of the surface area with bread crumbs as best you can, then set aside for cooking
Stage 5 - Frying the Eggs
  1. In a deep saucepan, add and heat your coconut oil until it fully melts and offers a nice level for frying
  2. Place your Scotch eggs into the pan and fry each side for 1½ minutes on each side until the breadcrumbs are a beautiful golden brown. You should be able to easily fry all six sides of the egg (including top and bottom), so cooking and frying should take 9 minutes total
  3. Once done frying, remove your eggs from the oil and place on a plate with a paper towel (to let excess oil drip off)
  4. Serve with cheese and pickles, and enjoy!


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