Ingredients:
7 Medium Eggs
400g Sausage Meat
Vegetable Oil for Deep Frying
50g Plain Flour
100g Bread Crumbs
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Nutmeg
1 Teaspoon of Onion powder
1 Knorr Chicken
Preparation:
First, boil the eggs. It is totally up to you whether to use soft or hard boiled eggs. I favor boiled eggs that are firm. Peel it after cooking, then set it aside.
2. Combine the Knorr chicken, finely chopped spring onions, thyme, rosemary, nutmeg, black pepper, and cayenne pepper with the sausage meat and leave aside.
3. Crack an egg into a platter, place the flour on a different plate, add the breadcrumbs to a third plate, and set them all aside.
4. Scoop some sausage meat onto a level surface, flatten it into a round shape by pressing it down with your palm or coating a boiled egg with flour and lightly dusting (I neglected to do that with the first egg). Place an Egg on the sausage meat and carefully round it so that it is completely covered.
5. Coat the boiled egg in flour once it has been wrapped. Now coat it completely by dipping it into the egg mixture.
6. After that, transfer to the breadcrumbs and completely cover. Continue doing this with the remaining eggs until you are done, then transfer them to a flat platter.
7. Fill a wok or large saucepan with vegetable oil or your chosen cooking oil. Heat to a medium setting. Scotch eggs should be fried until golden brown on both sides.
Make sure the temperature is just right—neither high nor low. The scotch eggs won't fully cook if the heat is too high, and if it's too low, they can soak up too much oil. It should be moderately hot.
When frying, try not to crowd the pan.
There you have it, your yummy scotch eggs are ready
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Alphonsus Odumu 2 w
So tasty