It’s my friend’s birthday soon and I feel honored to be one of the event planners. I’d be in charge of the food (Hallelujah!). I was looking at the budget and also I want to have small chops on the menu (Don’t you just love em’).
It’s just boring when you attend a party and all you get is Jollof rice yh?! Samosa, spring roll, peppered gizzards, baby puff puff and so on, I always feel a party is incomplete without these on the menu. S N A C K S!…. I also love snacks a lot. One that I don’t get to eat all the time is Scotch egg, which is why i am going to be sharing a scotch egg tutorial today. I have a feeling a few recipes would be flowing in next week because I would be busy cooking. The scotch egg tutorial that I would be posting today is really easy to follow.
Let’s get started *rubbing hands in excitement*
Mash the sausage meat using a spoon or just your fingers.
Put a little oil on your hand so the meat won’t stick.
Place a small amount of the sausage meat on your palm.
Take your Boiled egg and place at the center of the meat.
Wrap the sausage meat around the egg.
Gently pull the meat won’t evenly cover the egg. You can always add more meat to close the gap.
Work on all the eggs ready the next process. Ensure the meat layer is thin so the meat can cook evenly when deep fried.
To make the egg wash, add little milk or water to your egg to make it a little runny.
Dip the sausage wrapped egg in flour, making sure all sides are covered.
Dip into the egg wash and make sure it’s fully covered. It’s the flour that makes the egg stick to the sausage meat so don’t skip the flour part.
Dip into the Breadcrumbs, you can lightly season and spice (If you desire) the Breadcrumbs or add dried herbs like thyme to make the coating interesting.
You can dip it in the egg wash and Breadcrumbs again to have a double coating, this will make the end result crispier.
This is how the oil should react the moment the egg hits the oil. If it doesn’t start to bubble, it means the oil is not hot enough.
When its well cooked, it should be golden brown. Remove with a slotted spoon and allow excess oil to drain off.
There you have it! This tutorial was inspired by Chef Raphael. Enjoy