Scotch Eggs

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Scotch eggs. By name, a dish of rugged Scots. By origin, a reinterpretation of a Mughlai snack in London. Boiled eggs wrapped in sausage meat and fried in breadcrumbs.

Ingredients

Chicken Egg - 7 pieces
Kebabs - 30 oz
Worcestershire Sauce - 1 tablespoon
Corn Starch - 1 tablespoon
English Dry Mustard - 1 tablespoon
Ground Nutmeg - 0 oz
Chopped Sage Leaves - 2 pieces
Thyme - 2 stalks
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste
Milk - 0 fl oz
Wheat Flour - 5 oz
Panko breadcrumbs - 10 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Place six eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and let them sit in the hot water for 6 minutes.

Step 3

Then transfer to a bowl of ice water and leave for another five minutes, after which peel off the shell.

Step 4

Remove the filling from the casing. Mix it with mustard, starch, nutmeg, and chopped thyme and sage.

Step 5

Divide into 6 equal parts, flatten each into a patty, and wrap around each egg.

Step 6

Transfer to a plate and refrigerate for half an hour.

Step 7

In a large skillet, heat the oil to 355°F.

Step 8

In a small bowl, beat the remaining egg with the milk, and in a separate container, combine the flour and breadcrumbs, mixing well.

Step 9

Dip the patties one by one into the egg mixture, then coat them in breadcrumbs. After that, fry in oil for 7 minutes until golden brown. Serve with Worcestershire sauce.