Scotch eggs
It is a classic English food, where a boiled egg is wrapped in a coating made from a raw sausage, breaded in flour, breadcrumbs, and fried in oil. The first mention of this dish was found in cookbooks in the early 19th century, but it is believed that this food was already prepared as early as the middle of the 18th century. Today it is an ordinary picnic dish that can be eaten both hot or cold, and today the fillings can also vary.
Preparation time: 30-45 min
Level: Average
Serves: two
Ingredients:
400 g of natural-flavored raw sausages, shell removed
A handful of chopped parsley
A little sea salt and black pepper
6 medium-sized boiled eggs
Flour, two eggs, and breadcrumbs
For frying 700 ml of vegetable oil
Preparation:
1. Squeeze the sausage filling out of the skin.
2. Chop the parsley and add to the sausage mass, season with a little salt and black pepper.
3. Mix the sausage filling evenly and form into 6 equal balls.
4. Boil the eggs. Bring the eggs to a boil rapidly, lower the temperature and boil for 5 minutes to obtain soft-yolk eggs or 7 minutes to obtain a hard-boiled egg.
5. Cool the eggs quickly with ice-cold water. Peel the eggs.
6. Press a 10×15 cm piece of sausage filling between the two plastic films and carefully wrap the egg in it. Close all joints and form evenly. Similarly, wrap all the eggs in a meat wrap.
7. Pour flour on a plate, beat two eggs on the second plate, and pour breadcrumbs on the third plate.
8. Pour cooking oil into a saucepan and heat over medium heat.
9. Roll the eggs wrapped in the sausage mixture first into the flour, then into the egg, and finally into the breadcrumbs, and carefully place in hot cooking oil.
10. Deep fry the eggs for 7 minutes, during which time the eggs are golden brown and the meat is cooked evenly. However, the semi-liquid eggs have not turned hard and remain as needed.
11. Place the prepared Scottish eggs on kitchen paper and then on a platter for serving.
Serve hot or cold.
Ready !!
