Deepfried Sausaged Eggs

0
Average: 0 (0 votes)
(0 votes)
Deepfried Sausaged Eggs
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
2850
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,850 kcal(136 %)
Protein17.28 g(18 %)
Fat316.06 g(272 %)
Carbohydrates12.36 g(8 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A179.65 mg(22,456 %)
Vitamin D2.78 μg(14 %)
Vitamin E5.96 mg(50 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.47 mg(43 %)
Niacin4.32 mg(36 %)
Vitamin B₆0.16 mg(11 %)
Folate68.06 μg(23 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂2.07 μg(69 %)
Vitamin C0.04 mg(0 %)
Potassium159 mg(4 %)
Calcium26.63 mg(3 %)
Magnesium13.06 mg(4 %)
Iron1.32 mg(9 %)
Iodine70 μg(35 %)
Zinc1.23 mg(15 %)
Saturated fatty acids37.32 g
Cholesterol229.63 mg
Author of this recipe:

Ingredients

for
6
Ingredients
7
small eggs
4
4 tablespoons
½ cup
8 cups
Worcestershire sauce to serve (see recipe below)
Product recommendation
Quick Tomato Sauce Fry a crushed garlic clove in 2 tbsp olive oil, then stir in 400 g chopped canned tomatoes and simmer for 5 minutes. Season with salt and pepper and stir in 2 tbsp chopped parsley.

Preparation steps

1.
Put 6 of the eggs in a pan of cold water then bring to a simmer and cook for 5 minutes. Plunge the eggs into cold water for 2 minutes then peel off the shells.
2.
Skin the sausages and divide the meat into 6. Flatten a portion of sausage meat onto your hand and put an egg in the centre, then squeeze the meat round the outside to coat. Repeat with the other 5 eggs.
3.
Put the flour, remaining egg and panko breadcrumbs in 3 separate bowls. Dip the scotch eggs first in the flour, then in egg, then in the breadcrumbs.
4.
Heat the oil in a deep fat fryer, according to the manufacturer’s instructions, to a temperature of 180°C | 350°F.
5.
Lower the scotch eggs in the fryer basket and cook for 4 – 5 minutes or until crisp and golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil.
6.
Serve warm with the tomato sauce spooned over the top.