Scotch Egg

Scotch Egg

1. This time I used British Cumberland-style sausage meat (with bread flour, sage, cardamom powder, freshly ground black pepper, salt, water), plus a little sage, rosemary , Red pepper powder, freshly ground cardamom and black pepper. The configuration of the meat is relatively random. You can use any kind of meat that can be made into meatballs. You can put your favorite spices in terms of spices, or you can leave nothing, just adjust the taste. The seasoning can be a little heavier, so that it tastes better with eggs.

2. Minced meat with spices you like.

3. This step is critical and determines the maturity of the final product. Put 2 eggs in the pot, add cold water (about 2.5cm higher than the eggs), bring to a boil on high heat, then turn off the heat, cover and simmer for three minutes. After simmering, take out the cold water, or put it in half-cold water and half-ice water to cool, and then carefully peel off the shell.

4. Take a lump of minced meat and thin.

5. Wrap the egg in the minced meat and pinch the joint tightly.

6. After three passes, wrap in flour, eggs (2 pieces), and bread flour in turn.

7. Fry until golden brown.

Tips:

1 The mix of minced meat can be adjusted according to your own preferences. Fish, pork, beef, and mutton can be used.
2 After the egg is simmered for 5 minutes, the yolk of the egg will start to solidify immediately, and it will be fried later, so the simmering time should not be too long. If you want to eat hard-boiled eggs, you can simmer for 9 minutes.
3 If you don't want to fry right away, put it in the refrigerator after three passes.
4 If you have conditions, you can dip it with mustard sauce (English, American or French).
5 This dish can be eaten with beer.