Scotch eggs
Easy
Appellation(s)
- Brouilly
Scotch Eggs © Vins du Beaujolais - Laura Jalbert - Scotch Eggs © Vins du Beaujolais - Laura Jalbert
The inspiration came from England with this typical easy-to-make Scotch eggs recipe ! A must-have that will go perfectly with a Brouilly.
Ingredients
- 4 eggs + 2 for the breadcrumbs
- 150g sausage meat
- 150g poultry meat, cooked and shredded
- 1 tbsp mustard
- A few sprigs of parsley
- ½ onion
- Salt, pepper, paprika
- 50g flour
- 100g breadcrumbs
- Oil for deep-frying
Preparation
- Step 1Bring a pan of water to the boil and cook the 4 eggs for 4 minutes. Immediately plunge into iced water to cool. Carefully remove the shell.
- Step 2Mix together the sausage meat, poultry, chopped parsley, mustard and finely chopped onion. Season with salt, pepper and paprika. Cover each egg with this mixture.
- Step 3Beat the 2 remaining eggs. Place them in a shallow bowl. Place the flour and breadcrumbs in separate shallow bowls. Roll the eggs first into the flour, then the beaten eggs, and finally the breadcrumbs.
- Step 4Heat the oil to 180°C and deep fry the eggs for 3 minutes. Drain on kitchen paper.
