SCOTCH EGGS

By ctozzi

Ingredients

• 4 large eggs
• 275 g sausage meat/minced chicken
• 125 g flour
• 125 g breadcrumbs
• salt and black pepper
• 1 egg, beaten
• Oil (for frying)

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from dorothysplace.wordpress.com

Preparation

Step 1

1) Place the eggs, still in their shells in a pan of cold salted water. Place over high heat and bring to a boil, then reduce heat and allow simmer for nine minutes.
2) Drain and cool the eggs under cold running water, then peel off the shell.
3) Set out four dishe or bowls; for the flour, sausage meat/minced chicken, beaten egg and breadcrumbs.
4) Season the flour and sausage meat/minced chicken with salt and black pepper as desired.
5) Dip the hard-boiled eggs into the flour, then evenly and thinly coat it with the sausage meat/minced chicken (make sure that the eggs are properly covered).
6) Then dip into the beaten egg and finally coat with the breadcrumbs.
7) Over medium high heat, heat oil until hot or breadcrumbs sizzles and turns golden brown when dropped into it.
8) Carefully place each scotch egg into the oil and fry for 8-10 minutes, until golden brown and meat is completely cooked (make sure that the frying oil is deep enough to cover the scotch egg while it is frying).
9) With a slotted spoon, carefully remove from oil and drain on kitchen paper to remove excess oil.
10) Serve cool.