Scotch Eggs

These delicate scotch eggs are the utter finger food for an autumn picnic.

The ingredient of Scotch Eggs

• 10 eggs
• 500g good quality pork sausages skins removed
• 2 tbsp dijon mustard
• 2 tbsp chopped chives
• 2 tsp thyme leaves
• 2 cups 300g plain flour
• 1 1 4 cups 125g dried breadcrumbs
• 1 4 cup 60ml milk
• sunflower oil to deep fry

The Instruction of scotch eggs

• place 8 eggs in a pan of cold water bring to the boil subsequently next simmer on top of higher than medium heat for 2 minutes plunge eggs into a bowl of iced water and set aside
• place sausage meat dijon herbs and 2 tablespoons cool water in a bowl season and mix competently to combine form into 8 patties
• intentionally peel eggs and gently pat dry enclose each egg in a patty shaping next your hands to ensure the egg is definitely covered chill for 15 minutes
• season flour subsequently salt and pepper subsequently next evolve approximately a plate build up breadcrumbs more or less a separate plate in a bowl stress inflection milk taking into consideration the steadfast two eggs roll the sausage encased eggs first in the flour subsequently next in the milk mixture and finally in the breadcrumbs to coat well chill once more for 15 minutes
• preheat the oven to 170u00b0c
• half fill a deep fryer or a large pan next oil and heat to 190u00b0c a cube of bread will tilt twist golden in 30 seconds past the oils hot enough fry the eggs in batches for 2 minutes or until golden place eggs not far off from a baking tray and bake for 10 minutes until the meat is cooked through promote affectionate or cold

Nutritions of Scotch Eggs

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