Scotch Egg

A scotch egg gets its name from the process of mincing meat to go around the egg known as scotching. Featuring Chef''s Own^™ Pre-Dust and Chef's Own^™Tempura Batter and Chef's Own^™ Fine Panko Breadcrumbs. This pub classic is a great main course for any night of the week.

Made with:

What You'll Need

Amount	Ingredients
10	Eggs
600 g	Sausage meat
100 g	Chef's Own™ Pre-Dust
300 g	hef's Own™ Tempura Batter
650 ml	Water
250 g	Chef's Own™ Fine Panko Breadcrumbs

Preparation

1. PREPARE THE EGGS: Boil the eggs to a hard boil (around 7-8 min). Cool & peel the eggs. Roll eggs in Chef's Own™ Pre-Dust. Divide sausage meat into 60g balls. Shape each meat ball around a boiled egg centre. Roll in the hand until sausage meat has evenly covered the egg.

2. Dust the meat covered egg in Chef's Own™ Pre-Dust. (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip eggs in the prepared batter. (Step 2)

4. Coat the eggs with Chef's Own™ Fine Panko Breadcrumbs (Step 3). Mould in hand to ensure crumbs stick.

5. Deep fry at 180°C for 1 minute. Place on oven tray and bake for 10-15 minutes till sausage meat is cooked and egg has reached core temperature.