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scotch pickled eggs recipe

Written on Thursday, October 6, 2016 | 6:26:00 PM




Serves : servings 

Ingredients : 
- 600g Cumberland sausages
- 2 tbsp celery salt
- 50g plain flour
- 100g panko breadcrumbs
- 1 packet of cheese and onion crisps, crushed
- 2 eggs
- 6 pickled eggs (see here)
- oil, for frying
- sea salt and freshly ground black pepper

Preparation Method :
1) Remove the sausage meat from the skins and put it all in a bowl. We like Cumberland sausages for their peppery flavour, but you can use anything you fancy, from a herby Lincolnshire to a spicy chorizo. Spread the celery salt on a plate. Spread the flour on a separate plate and season it with salt and pepper. Mix the breadcrumbs with the crisps and put them on another plate, then beat the eggs in a shallow bowl.

2) Take a pickled egg and roll it in celery salt, then the seasoned flour – the flour helps the sausage meat stick. Make a patty of sausage meat big enough to encase your egg, then wrap it round the egg and form it into a lovely round shape. It helps to have wet hands. Repeat until you’ve made all your Scotch eggs.

3) Now dip each sausage-coated egg into the seasoned flour, then the beaten egg and finally roll them in the crisp and crumb mixture.

4) If you want to deep-fry the eggs, half fill a pan or deep fryer with oil and heat the oil to 160°C. Add the eggs, a few at a time, and cook for about 6 minutes until golden. Alternatively, you can shallow fry the eggs in oil, turning them occasionally until the sausage meat is cooked through and the outsides are golden. Serve up with some good mustard and a few cornichons and onions.

5) By the way, when we were filming our Chicken and Egg telly series we met a brilliant cook called Robert Owen Brown who works in Manchester. He made us his own version of Scotch eggs – Manchester eggs. They were similar to ours but seasoned with smoked paprika and they tasted really amazing.

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