A delightful twist on the classic Scotch egg, featuring a blend of aromatic herbs and spices for a flavorful experience.
Place four eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 5 minutes, then transfer to cold water to cool.
Cooling the eggs quickly prevents overcooking and keeps the yolks vibrant.
Peel the cooled eggs and set aside.
Gently tap the eggs on a hard surface to crack the shell for easier peeling.
In a mixing bowl, combine the sausage meat, parsley, thyme, spring onion, mace, and nutmeg. Mix thoroughly and divide into four portions.
Ensure the sausage mixture is evenly seasoned for consistent flavor.
Roll each peeled egg in flour, then wrap with a portion of the sausage mixture, ensuring the egg is completely covered.
Wet your hands slightly to prevent the sausage mixture from sticking.
Beat the remaining egg in a shallow plate. Dip each sausage-wrapped egg in the beaten egg, then coat with breadcrumbs.
For a thicker crust, repeat the egg and breadcrumb coating process.
Heat the vegetable oil in a frying pan to 180°C (350°F). Fry the coated eggs until golden brown and cooked through, about 8-10 minutes.
Use a thermometer to maintain the oil temperature for even cooking.
Drain the cooked Scotch eggs on kitchen paper and let them cool slightly before serving.
Serve warm or at room temperature for the best flavor.
Continua nella nostra app per un'esperienza migliore
