Scotch egg

Scotch egg


Egg chicken pieces 7
Cooked Smoked Sausage 900g
Worcestershire sauce 1 tablespoon
Corn starch (maize) 1 teaspoon
English mustard 1 tablespoon
Walnut nutmeg powder 5 g
Sage leaves 2 pieces
2 stalks of thyme
Salt to taste
Ground black pepper to taste
Vegetable oil to taste
50 ml of milk
Wheat flour 80g
Panko breadcrumbs 350g


1. Six eggs in a saucepan pour the water, bring to a boil, then remove from heat and leave in hot water for 6 minutes. Then shift into a bowl of ice water, leave for five minutes and then cleaned from the shell.
2. Turn the blender sausage in the stuffing, mix it with mustard, starch, nutmeg and chopped thyme and sage. Divide into 6 equal parts, knead each into a flat cake and wrap around each egg. Put on a plate and send in the refrigerator for half an hour.
3. In a large skillet, heat oil to 180 degrees. Remaining egg whisk the milk in a small bowl, pour into a separate container the flour and breadcrumbs, stir. One by one dip the cutlets in the egg mixture and then roll in the breadcrumbs, then fry in oil for 7 minutes until golden brown.

Scotch egg. Recipe:

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