Scotch eggs
6 servings
60 minutes
Scotch eggs. By name - food of the stern Scots. By origin - a modified Mughal snack in London. Boiled eggs, coated in sausage mince and fried in breadcrumbs.
1
Prepare the necessary ingredients.
2
Place six eggs in a saucepan with water, bring to a boil, then remove from heat and let sit in hot water for 6 minutes.
- Chicken egg: 7 pieces
3
Then transfer to a bowl of ice water, leave for another five minutes, and then peel.
4
Remove the minced meat from the casing. Mix it with mustard, starch, nutmeg, and chopped thyme and sage.
- Kupaty: 900 g
- English mustard: 1 tablespoon
- Cornstarch: 1 teaspoon
- Ground nutmeg: 5 g
- Thyme: 2 stems
- Sage leaves: 2 pieces
5
Divide into 6 equal parts, flatten each into a patty, and wrap around each egg.
- Kupaty: 900 g
- Salt: to taste
- Ground black pepper: to taste
6
Place on a plate and send to the refrigerator for half an hour.
7
Heat oil in a large pan to 180 degrees.
- Vegetable oil: to taste
8
Beat the remaining egg with milk in a small bowl, in a separate container mix flour and breadcrumbs.
- Chicken egg: 7 pieces
- Milk: 50 ml
- Wheat flour: 80 g
- Panko bread crumbs: 350 g
9
Dip the patties in the egg mixture one by one, then coat in breadcrumbs. Fry in oil for 7 minutes until golden brown. Serve with Worcestershire sauce.
- Panko bread crumbs: 350 g
- Vegetable oil: to taste
10
Then fry in oil for 7 minutes until golden brown. Serve with Worcestershire sauce.
- Vegetable oil: to taste
- Worcestershire sauce: 1 tablespoon