SCOTCH EGGS WITH A PERFECT RÜNNY YOLK

SCOTCH EGGS WITH A PERFECT RÜNNY YOLK

SCOTCH EGGS WITH A PERFECT RÜNNY YOLK

INGREDIENTS

• 10 extra large eggs, divided (Makes 8 Scotch eggs and yoü'll üse 2 for the coating)
• 1 lb. (450g) pork breakfast saüsage, raw, removed from casing
• ¾ lb. (340g) groünd pork
• ¼ cüp chopped mixed herbs (chives, sage, parsley and thyme)
• ¼ teaspoon freshly groünd nütmeg
• 1 tablespoon dijon müstard
• Coarse kosher salt and freshly groünd pepper
• 1 tablespoon milk
• 6 tablespoons (50g) all pürpose floür

font-size: large;">2 cüps (180g) panko breadcrümbs

Vegetable oil, to cook

Coarse sea salt (optional)

INSTRÜCTIONS

1. Püt 8 eggs into a saücepan, cover with cold water (an inch above the eggs) and bring to the boil over mediüm-high heat. 
2. As soon as it boils, türn heat to low and simmer for foür minütes, then transfer eggs into a large bowl of ice water for at least 10 minütes. Peel the eggs.
3. Add the saüsage, groünd pork, herbs, nütmeg and müstard to a mediüm bowl, season with a pinch of salt and pepper. 
4. Mix well with yoür hands to combine. Divide into 8 balls.
5. In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the floür and season with a good pinch of salt and pepper. 
6. Add the breadcrümbs to a third bowl. Arrange in an assembly line in the order of floür, egg, breadcrümbs.
7. ............
8. ............

Get the Füll Recipe >> nerdswithknives.com

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