Classic Scotch Egg 蘇格蘭蛋
This classic British snack -Scotch egg, even is called Scotch but it is originally for England. A very popular snack for picnic or pub food. Crispy outside with sausage meat, wrapped with soft boiled egg. Yes you can use hard-boiled egg but trust me, the soft boiled one is so much better.
You can eat it as snack, for picnic or light lunch with salad. Super easy to make and very delicious! Enjoy!
這個傳統的英國小食，雖然叫蘇格蘭蛋Scotch Egg，但起源於英國，是非常普遍的野餐或酒吧小食。香脆的外層(不是金黃色的）, 裡面是英式香腸肉包著流心／水煮雞蛋。
非常簡單但又超美味的小食，伴沙拉或當午餐小食也非常讚！ 我覺得流心蛋較好，蛋液沾滿香腸肉，更美味！
For the soft boiled egg, put the eggs in boiling water, then cook for 5 minutes. Take it out and run under cold water. Peel. (* if for hard boiled eggs, cook for 8 to 9 minutes)
Mix the sausage meat/ grounded meat with grated apple, seasoned with salt, black pepper and mixed seasonings.
Season the plain flour with salt and pepper, beaten egg and bread crumbs.
Floured the eggs, then put a portion of meat to wrap the egg evenly. Then coat in flour –> beaten egg –> bread crumbs.
Deep fry (around 170C) for about 9 minutes until the meat is fully cooked.
先將雞蛋放入沸水內，用中火煮5分鐘，撈起，然後放入凍水內，去殻備用 （*雞蛋非常軟身，要小心處理。如果要普通水煮蛋，可煮 8 至 9 分鐘）
將香腸肉／豬肉加入蘋果蓉，下鹽、黑胡椒粉、雜錦香草調味，拌勻
預備中筋麵粉(加入鹽和黑胡椒粉調味)、雞蛋液和麵包糠. 將雞蛋沾上麵粉，然後用一份豬肉包實雞蛋，再沾麵粉－＞雞蛋液－＞麵包糠
放入熱油鑊（約170度C），炸約9分鐘即成！
- 4 eggs
- 400 g sausage meat/ minced pork
- 30 g grated apple
- 130 g plain flour
- 1 beaten egg
- 130 g bread crumbs
-
For the soft boiled egg, put the eggs in boiling water, then cook for 5 minutes. Take it out and run under cold water. Peel. (* if for hard boiled eggs, cook for 8 to 9 minutes)
-
Mix the sausage meat/ grounded meat with grated apple, seasoned with salt, black pepper and mixed seasonings.
-
Season the plain flour with salt and pepper, beaten egg and bread crumbs.
-
Floured the eggs, then put a portion of meat to wrap the egg evenly. Then coat in flour –> beaten egg –> bread crumbs.
-
Deep fry (around 170C) for about 9 minutes until the meat is fully cooked.
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