Begin by cleaning then dicing the vegetables finely [Includes: Carrots, Celery, Shallots, and Leeks]
Warm the vegetables in a pan until soft, and then add seasoning [Includes: Parsley, Sage, and Thyme].
Spread the veggie mix out [on flat pan or cookie sheet] and allow to cool.
Prep ice water, seasoned flour, 2 eggs mixed with milk, and bread crumbs in separate bowls.
The cooking oil will be needed in a fryer or large pot half way through cooking time, keep a thermometer handy.
But for now start with the boiling salted water for the eggs.
Place eight eggs into boiling salted water for six minutes, 30 seconds
- [My foodie friend said a 5m10sec egg would give you a more liquidy core, could be worth a try]
Put the eggs in iced water for several minutes to stop them cooking.
De-shell the eggs.
Thoroughly mix the cooled diced vegetables and the pork mince.
Divide the mixture into 96g (3-3.45 oz) bundles of pork/veggie mix.
Push these bundles with your fingers and wrap the mix around the eggs.
Coat the pork wrapped egg in the seasoned flour, then the egg wash and then roll the egg in the seasoned breadcrumbs.
Prep the fryer or cooking oil, and preheat the oven to 200 degrees Celsius (390F) at this time.
Gently place the Scotch Egg in the hot oil to cook at 190 degrees Celsius (374F) for two minutes until golden brown.
-[Turning the eggs over at 1 minute, and using a spoon to pour oil over the top helped these to cook evenly if you don't own a fryer]
Then move the eggs to cook on a baking sheet in a hot oven at 200 degrees Celsius (390F) for six minutes.
Serve with your favorite sauce and enjoy.
There are pictures and a video to help at this URL: http://www.buzzfeed.com/ailbhemalone/how-to-make-the-perfect-scotch-egg#3j86pcq
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 202 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 361.6mg||111 %|
|Sodium 359.9mg||12 %|
|Potassium 470.1mg||12 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 45.2g|
|Protein 27.2g||39 %|
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Calories per serving: 509
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