Scotch eggs have a savory interior with a surprisingly crisp and airy exterior. They seem like they would be heavy, but they’re actually very light on the palate.
If you’re a savory breakfast person like me, a Scotch egg is a perfect food. The dish consists of a boiled egg that’s been peeled, covered in breakfast sausage, then breaded and deep-fried. It’s the perfect high-protein breakfast or snack.are murky. Scotch eggs seem to have been around since the 1700s, with some claiming it was an Indian export due to its similarities to a dish called nargisi kofta.
3. Cut a 6-inch square of parchment paper. Very finely chop 1 small bunch fresh chives until you have 1 tablespoon. Pick and finely chop the leaves from 3 large fresh parsley sprigs until you have 1 tablespoon. 5. Place 1/3 cup all-purpose flour and a pinch of kosher salt in a small bowl and whisk to combine. Place 1 cup panko breadcrumbs and a pinch of kosher salt in a small bowl and whisk to combine. Crack the remaining 1 large egg in a small bowl and whisk until broken up.
7. Heat 6 cups vegetable oil in a large saucepan over medium-high heat until 325 F. Meanwhile, bread the wrapped eggs one at a time: Coat in the flour again and shake off the excess. Dip in the beaten egg until completely coated and let the excess drip off. Dip in the breadcrumb mixture until completely coated, gently pressing the breadcrumbs to adhere, mold, and shape as needed. Return to the plate.
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