Scotch egg
In addition to the delicious mince, a perfect Scotch egg should also have a lovely runny egg yolk in the centre. A wonderful combination of creamy and crispy.
Recipe for 10 eggs.
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Ingredients
|
10 |
|
eggs |
|
750 |
g |
mince, pork and beef mix |
|
1 |
|
onion, chopped |
|
5 |
sprigs |
flat-leaf parsley, chopped |
|
5 |
sprigs |
thyme, chopped |
|
As needed: |
|
flour |
|
As needed: |
|
egg white |
|
As needed: |
|
panko |
|
As needed: |
|
salt and peper |
Preparation method
- Put the eggs in a pot filled with cold water. Bring to the boil and cook for four minutes.
- Remove the eggs from the water and place in iced water to cool.
- Peel the eggs and set aside to use later.
- Finely dice the onion.
- Mix the mince with the onion and chopped herbs.
- Season to taste with salt and pepper.
- Form ten equally sized balls of mince.
- Place the balls between cling film and roll out using a rolling pin.
- Place an egg in the centre of the mince.
- Shape the mince around the egg.
- Coat the meatballs first in the flour, then the egg white, and then the panko.
- Deep-fry the eggs for eight minutes at 160°C.
- Drain on paper towels.
- Serve hot.
Serving suggestions
- Serve with mature Cheddar cheese.
- Serve with tangy piccalilli.
- Serve as a lunch dish with a green beans, cheese, and roast red onion salad.