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| 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
- 2 cüps (180g) panko breadcrümbs
- Vegetable oil, to cook
- Coarse sea salt (optional)
INSTRÜCTIONS
- Püt 8 eggs into a saücepan, cover with cold water (an inch above the eggs) and bring to the boil over mediüm-high heat.
- 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.
- Add the saüsage, groünd pork, herbs, nütmeg and müstard to a mediüm bowl, season with a pinch of salt and pepper.
- Mix well with yoür hands to combine. Divide into 8 balls.
- 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.
- Add the breadcrümbs to a third bowl. Arrange in an assembly line in the order of floür, egg, breadcrümbs.
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Get the Füll Recipe >> nerdswithknives.com
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