Scotch Eggs
Picnic menus are frequently challenging because they are to be enjoyed and be original. I like these eggs because they can be enjoyed warm at home or at room temperature outdoors.
Utensilios/Equipment/Ustentsiles
- 2 Medium pots
- Food processor
- Chopping board
- Chef's Knife
- Medium bowl
- 3 small bowls or soup bowls
- Spatula
- Fork
- Skimmer or Slotted spoon
- Sheet pan with cooling rack
Ingredientes/Ingredients/Ingrédients
- 7 eggs
- 400 g sausage originally pork, but any kind of sausage will work
- 1/4 onion
- 1/2 bunch chives
- 1/2 bunch parsley
- salt & pepper to taste
- 100 g All-Purpose flour
- 200 g panko or breadcrumbs
- 200 ml Frying oil
Preparación/To Prepare/Préparation
- Hard-boil 4 eggs for 10 minutes after boiling begins in a medium pot. A splash of white vinegar is always a good option when boiling eggs. It works as an antiseptic. Cut the cooking process with ice-cold water when ready.
- Use a food processor to grind and mix the sausages, onion, parsley, one raw egg, salt and pepper. You should obtain something that would look like hamburger meat or a raw meatloaf.
- Peel the hard-boiled eggs and cover them with the processed sausage mix.
- Bread them by covering lightly with the flour, then the beaten egg and lastly coat them with panko or breadcrumbs. Fry them. It is easier to do in a deep fryer, since goldening is the only thing we are looking for. When ready, take out and leave to the side to drip the excessive oil on the tray with the rack.
- Remember that to avoid breaded preparations to be greasy deep frying in hot oil is always the best option. I frequently use peanut oil and bring it up to about 340 °F (170 °C). To achieve this, I recommend that you use a thermometer that allows you to control the temperature at all times. Also, when you finish doing the frying, dispose of the oil responsibly after it cools down.
- The side dish I chose was a green salad. Scotch eggs can be served hot or at room temperature. Remember they are picnic-friendly food, hence it’s not necessary for them to be warmed up. Accompany with yellow English mustard.