Recipe
September 23, 2011
Scotch Eggs Recipe
Step 1: In a shallow dish, lightly beat the raw egg. Place the flour in a second shallow dish. In a third dish, toss the breadcrumbs with the parsley and Parmesan. Peel the boiled eggs and lightly dredge in the flour to help the sausage stick. Pack a layer of sausage around the eggs, making sure there are no gaps. Dip in the beaten egg, then roll in the breadcrumbs.
Step 2: Heat 2″ of oil in a small pot until a cube of bread dropped in it sizzles. Fry the eggs until very golden brown and the sausage cooked through, about 4 minutes each, turning occasionally. Remove to paper towels to drain. Serve warm or cold.
Reprinted with permission from Laura Calder’s Dinner Chez Moi (2011 Harper Collins Canada).
Directions
Yield:
Step 1: In a shallow dish, lightly beat the raw egg. Place the flour in a second shallow dish. In a third dish, toss the breadcrumbs with the parsley and Parmesan. Peel the boiled eggs and lightly dredge in the flour to help the sausage stick. Pack a layer of sausage around the eggs, making sure there are no gaps. Dip in the beaten egg, then roll in the breadcrumbs.
Step 2: Heat 2″ of oil in a small pot until a cube of bread dropped in it sizzles. Fry the eggs until very golden brown and the sausage cooked through, about 4 minutes each, turning occasionally. Remove to paper towels to drain. Serve warm or cold.
Reprinted with permission from Laura Calder’s Dinner Chez Moi (2011 Harper Collins Canada).
[img_assist|nid=2061376|title=|desc=|link=popup|align=middle|width=225|height=282]James Ingram; food and props styling by Patti Hetherington