La mejor receta de Huevos Escoceses Scotch Eggs
- Cling film
- Frying pan
- Slotted spoons
- Kitchen paper
- 3 plates
|6 fresh sausages|
|Flour for dusting|
|Oil for frying|
|Ketchup for serving|
Put 6 eggs into a saucepan with salted-cold water. Boil for 5 minutes, then transfer to a bowl of cold water with ice. One cooled, carefully peel them.
Have 3 plates ready: one with a small handful of flour, one with a beaten egg and the third one with the breadcrumbs.
Squeeze the sausages out of their skins (if they have it).
Use a piece of cling film to form each scotch egg. Flatten the sausage meat over it.
Roll the egg in the flour, shake off any excess, gently shape the meat evenly around the egg, mould it with your hands until scaled (It’s easier with wet hands).
Dip the egg into beaten egg and breadcrumbs.
Heat the oil in a deep pan and carefully cook the egg for 4 minutes, or until golden, turning it every so often.
Remove it with a slotted spoon and drain on kitchen paper.
Taste them with ketchup or mustard.
A correct mise en place will allow the chef to cook in the most efficient way without having to stop
- Before you begin, make sure that the cooking area is clean and tidy.
- Read recipe at least twice to be sure that you complete understand it.
- Planning is the most important step. If you have aby doubts check with your coach.
- Prepare everithing you need in advance and ensure that all the equipment and utensils are clean and working.
- Multitasking is a myth