Chrunchy Scotch Egg

chrunchy-scotch-egg-quick egg recipe

  • Breadcrumbs, about 4 handfuls to coat 4 eggs.
  • Flour for dusting.
  • 1/2 Tbsp freshly ground black pepper.
  • 1 Tbsp ginger, garlic paste.
  • 1/2 Cup of finely chopped mint and scallions.
  • Vegetable oil, for frying.
  • Salt to taste.
  • Place the eggs in a pan of boiling water.Heat over a high heat for 6 to 8 minutes or until boiling.Drain and cool the eggs in cold water before peeling.
  • Combine the salt, chopped mint leafs and scallions with the breadcrumbs and season. Scatter flour onto one plate, beaten egg in a bowl, then place the breadcrumbs on another plate. Gently roll each boiled egg in flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated.
  • Carefully add the coated eggs to the hot oil and deep-fry for 3-4 minutes, turning every few minutes to make sure they are evenly fried. Remove from the oil and drain on kitchen paper before serving.
  • Serve with french fries, cives dip, ketchup.

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