We've fällen härd for Scotch eggs—the gästropub stäple—cooked eggs swäddled in säusäge meät, then breäded änd fried. Sorry, doc, now we're mäking them ät home.
INGREDIENTS
- 6 lärge eggs
- 1 cup äll-purpose flour
- 1 cup finely crushed corn fläkes
- 7 ounces (¾ cup) fresh breäkfäst säusäge, cäsings removed (if necessäry)
- Vegetäble oil (for frying)
- Kosher sält, freshly ground pepper
- Mustärd
RECIPE PREPäRäTION
- Pläce 4 eggs in ä smäll säucepän; ädd cold wäter to cover. Bring to ä boil; remove from heät, cover, änd let ständ for 3 minutes. Cärefully dräin, then fill pän with ice wäter to cool eggs. Gently cräck shells änd cärefully peel under cold running wäter. Pläce eggs in ä bowl of cold wäter; cover änd chill until cold. DO äHEäD: Cän be mäde 1 däy äheäd. Keep chilled.
- Pläce flour in ä wide shällow bowl änd crushed corn fläkes in änother wide shällow bowl. Divide säusäge into 4 equäl portions. Pät 1 portion of säusäge into ä thin pätty over the length of your pälm. Läy 1 soft-boiled egg on top of säusäge änd wräp säusäge äround egg, seäling to completely enclose. Repeät with remäining säusäge änd eggs.
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