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The New Scotch Eggs Recipe Homemade For 2020



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The New Scotch Eggs Recipe Homemade For 2020

How To Prepare Scotch Eggs Recipe Homemade

Scotch Eggs Recipe

Makes 8 whole Scotch Eggs or 16 servings

Ingredients:

10 Happy Egg Co. Heritage Breed Eggs

3/4 lb breakfast sausage

1/2 lb ground pork

2 cups of panko bread crumbs

3-4 cups vegetable oil for frying

1/4 cup flour

2 tablespoons buttermilk

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon dried oregano

1/2 tablespoon black pepper

1/2 tablespoon kosher salt

Directions:

Put the eggs in a saucepan with boiling water. Cook for 4 minutes for liquid centers, 5-6 minutes for jam-rich centers, 7-8 minutes for boiled centers. Set a timer by placing the eggs in boiling water. Once the timer has expired, immediately remove the eggs and place them in an ice bath to finish cooking. This will help you achieve the desired consistency of the yolk.

Let the eggs cool, then peel them thoroughly. It is easier if it comes out under a tap or under a jet of water that flows slightly. Eggs can be cooked and peeled three days in advance and stored in the refrigerator.
If you want to roast the eggs, first mix the meat with the herbs, salt and pepper.

This is done more easily by hand to ensure a uniform mix.
Divide the meat mixture into eight uniform balls. Place a sheet of film on the counter and drain a few drops of water to prevent the meat from sticking. Place another plastic film on it (even with water) and roll it to a thickness of about 1 to 2 cm.Configure your dive stations. A bowl of flour, a bowl of buttermilk and two eggs, a bowl of breadcrumbs.

Sprinkle the egg gently with the flour.

Wet your hands, then remove the top plastic wrap and gently wrap the dusted egg in the meat.Dip the meat-wrapped egg in the egg mixture with the buttermilk. Then roll up the Panko bread crumbs.Heat the oil in a saucepan to hold about 10-15 cm of oil. Heat the oil to 350 degrees. When it’s warmer, the crumbs of panko burn. Use a honeycomb thermometer to see the temperature of the oil.

Roast two or three eggs at the same time, making sure they are not overcrowded. Turn it carefully if necessary. Fry for 5 minutes or until crisp and golden.

Now you can divide in half or divide the eggs and serve with a sauce. Or place the whole eggs in an airtight container and place them in the refrigerator for up to three days until they are served.


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