I prefer to use pork mince and my own herbs to taste, rather than sausage meat
& it stops that tendency for shrinkage
& it stops that tendency for shrinkage
ingredients
pork, minced, flavoured with sage thyme & chives (your choice)
eggs, boiled for 11 minutes
flour, stiff whipped egg white & breadcrumbs for coating
egg yolk, used for mayonnaise
- squeeze mince pork between your fingers, and flatten into burger rounds
- shape sausage meat to seal the egg well
- chill for half an hour
- flour, egg white and breadcrumb egg balls
- fry jumbo scotch eggs on 160 till golden, rolling carefully in the oil
this takes about 10 minutes
remove and cool on a wire rack
2 comments:
Hi Gill the painter! Thought you said you only had about 15 recipes on here! I think I started my blog before you and only have 9 posts of which only 3 are recipes!!!Will have to give these a go!
Hi there Tracey.
I've got a lot of cooking to post yet.
Loads more if I could put all the copyrighted food on here!
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