- 3 Egg 2 + 1 (for breadcrumbs)
- 200 g Sausage meat
- 5 g Parsley
- 5 g Coriander
- 1 tsp English mustard
- 25 g Plain flour
- 1 tsp milk
- 50 g Breadcrumbs
- 1 l Vegetable oil
- Boiled eggs:Let the eggs get to room temperature.Put water in the pot, the amount of water must be able to completely cover the eggs. After the water boils, reduce the heat to a slow-boiling state (that is, the surface of the water is calm, not violently boiled, and there is not a lot of bubbles. Like the picture below). Use a spoon to gently put the eggs into the water and cook for 7 minutes.Note: 7 minutes is soft-boiled soft-boiled egg yolk. If you want to be fully cooked, it is recommended to add 5 minutes.
- Take out and put in ice water, cool for 10 minutes to help stop cooking immediately.
- Peel off the eggshell. Absorb water with kitchen paper and set aside. The fresher the eggs, the harder they are to peel. So, slowly peel as smooth as possible to achieve perfection.
- Wrap:Remove the casing form sausages and take out the ground meat.In a bowl, mix the ground meat with parsley, English mustard, salt and freshly ground black pepper.
- Take half of the ground meat and spread it on the palm to form a thin, even palm-sized patty.Put the egg in the middle, wrap up the ground meat, and slowly seal until the egg is completely wrapped.
- The key to this step is to keep the eggs in the center position, which means that the ground meat layer should be evenly covered. Tips:— Put a little water on your palm to avoid sticking your hands.— The meat patties should be uniform in thickness and suitable in size.— After the ground meat is completely wrapped, pat the shape with the palm of your hand to try to make the ground meat evenly cover the eggs.
- Put them on the plate and set aside.
- Add the eggs to the milk and beat well.Season flour, egg liquid and bread crumbs with salt and freshly ground black pepper, respectively.
- The eggs wrapped in the ground meat layer are successively evenly coated with a layer of flour, egg liquid and bread crumbs.When wrapping the flour layer, take care to pat the excess flour away.When wrapping the bread crumb layer, pay attention to press it slightly so that the surface of the ground meat can be completely covered by the bread crumbs.
- Put in the refrigerator and set aside.
- Deep-frying:Put vegetable oil in the pan, the amount of oil should completely cover the egg, and adjust the amount of oil according to the size of the pan. Also, remember that the oil should not be too full to prevent the oil from overflowing when the eggs are put in the pan.Heat the oil over medium heat to about 170C.
- On medium-low heat, use a spoon to slowly put the eggs into the pan and fry for 7 minutes. During this period, use a temperature probe to occasionally test the oil temperature, adjust the heat, and try to keep the oil temperature at about 170C.
- Pick up and place on kitchen paper to absorb excess oil.
- Let stand for about 5 minutes before cutting open and enjoy. When you cut it, you will see a half-boiled golden flowing egg yolk. The mood is very beautiful. A soft-boiled egg with just the right ripeness, a layer of meat wrapped with fresh spices and a crispy "egg shell". Scotch Egg is completed! This is an irresistible egg. As for the side dishes, I personally think that it is very suitable with fresh green leaf salad, and there is no need for fancy display, because the Scotch egg itself is good enough.