Mini Scotch Egg Recipe

Cook for 10-15 minutes or until the sausage meat is cooked through. Heat enough cooking oil in a pan to reach a depth of at least three inches.

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Fry the scotch eggs.

Mini scotch egg recipe. Divide the mixture into 12 balls flatten each ball and place a peeled egg in the centre of each. Mash eggs with mayo in another bowl. Cook until golden on the outside turning regularly.

Place the flour and panko in two separate shallow bowls. Meanwhile combine the sausagemeat oregano and sun-dried tomato paste and season. Gently lower scotch eggs into the oil and cook for 1 minute.

Season with the paprika the chopped herbs a few gratings of. Drizzle the sauce and sprinkle the remaining 18 tsp black pepper and 12 tsp fresh cilantro on top of the eggs. Add the white wine vinegar to the cold water this will make the eggs easier to peel.

Make sure the coating is smooth and completely covers each egg. Roll it in to the flour dip in the whisked egg roll in the breadcrumbs and then pop into the hot oil. Heat canola oil over medium heat.

15 min Cook. Roll the balls in the flour then dip in the beaten egg then the breadcrumbs. Wrap the meat around the eggs ensuring the eggs are fully covered.

25 min Mix sausagemeat with salt and pepper Worchester sauce and flour in bowl. 10 min Ready in. Fry off all the scotch eggs placing into a preheated oven at 160 degrees as they are done.

Take the chilled eggs from the fridge. Heat the oil to 160C320F or until you can brown a cube of bread within 30 seconds. Roll the scotch eggs in breadcrumbs to coat evenly.

Pick and very finely chop the rosemary and sage leaves. Leave to one side. Heat oil until hot enough to sizzle.

Roll in breadcrumbs. Dip each sausage meat-coated egg in the beaten egg rolling to coat completely then. Take a small amount of sausage meat in the palm of your hand so its flat.

Using a slotted spoon gently lower between 1 and 4 mini scotch eggs into the hot. Method Put the kettle on to boil. Tear open the sausages and squeeze the meat on to a plate.

Gently lower the quail eggs into the boiling water turn to a simmer and cook for 90 seconds.

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