Par boil for eggs 5 mins and into iced water. Mix sausage meat with fresh pork mince...
...herbs, spices, shallots and onions and wrap around eggs using cling film before rolling in flour, dipping in egg and rolling in fresh breadcrumbs...
Pop in the fridge to firm up before frying for a few mins until golden before transferring to oven for 10 mns...
Leave to cool and then eat...
Posted By: Dandy Highburyman on August 16th 2014 at 23:21:48
Message Thread
- I made scotch eggs today... (NCFC) - Dandy Highburyman, Aug 16, 23:04:25
- parp (n/m) (NCFC) - Huge Small, Aug 16, 23:42:09
- I love scotch eggs but can't be added to make them (NCFC) - CB41, Aug 16, 23:33:42
- Mine are way better than either of those... (NCFC) - Dandy Highburyman, Aug 16, 23:36:24
- Bet they're not a patch on the 'giant scotch eggs' sold in the Ribs of Beef! (NCFC) - Cheltenham_Canary, Aug 16, 23:21:54
- A lot better... (NCFC) - Dandy Highburyman, Aug 16, 23:29:42
- What was your technique? (NCFC) - Duck, Aug 16, 23:13:17
- Par boil for eggs 5 mins and into iced water. Mix sausage meat with fresh pork mince... (NCFC) - Dandy Highburyman, Aug 16, 23:21:48
- ptheven? (NCFC) - pants, Aug 16, 23:12:40
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