Deepfried Sausaged Eggs

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Deepfried Sausaged Eggs
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Health Score:
3,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
6
Ingredients
7 small eggs
4 Pork sausage
4 Tbsps all-purpose flour
½ cup panko breadcrumbs
8 cups sunflower oil
Worcestershire sauce to serve (see recipe below)
How healthy are the main ingredients?
egg
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.