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Home » Recipes » Scotch Egg using a Lufthous

Scotch Egg using a Lufthous

Name: Scotch Egg using a Lufthous
Prep time: 40 min
Cook time: PTM
Total time: 43 min
Yield: 6 servings
Cuisine: ["British"]

Mastermix, MasterMix Plus, MasterMix E-Touch

(5)

Preparation time

40 min

Total time

43 min

Servings

Calories / Serving

0 Cals

Difficulty

Average

Embark on a culinary adventure with Scotch Eggs! These aren't your average eggs. Imagine perfectly boiled eggs, cloaked in savory pork mince seasoned with fresh sage and a hint of nutmeg, then coated in crispy breadcrumbs and fried to golden perfection. A delightful explosion of textures and flavors in every bite! Prepare for pure indulgence.

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Ingredients

8 Eggs
1000 g Water
500 g Pork mince
1 Teaspoon(s) Fresh sage
1 Teaspoon(s) Ground nutmeg
1 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
100 g Flour
200 g Breadcrumb
500 g Colza oil

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Steps

Egg Preparation

Add 6 eggs in the cooking basket.
Add 1000 g of water in the food processor bowl.
Place the cooking basket.
Mix manual: 6:00min / 0°C / Speed 4.
Transfer the eggs to a bowl of cold water.
Setaside the preparation content beside a bowl.
Carefully peel the eggs.
Setaside the preparation content on a plate.

Meat Mixture

Wash the food processor bowl.
Add 500 g of pork mince, 1 teaspoon(s) of fresh sage, 1 teaspoon(s) of ground nutmeg, 1 teaspoon(s) of salt, 1 teaspoon(s) of pepper in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 3.
Move the meat mixture to a bowl.

Assembling Scotch Eggs

Divide the meat mixture into 6 equal portions.
Flatten one portion of the meat mixture in your hand. Gently wrap it around one boiled Egg, ensuring the Egg is completely covered. Repeat with the remaining Eggs and meat mixture.
Add 100 g of flour, 2 eggs, 200 g of breadcrumb in the plate.
Roll each meat-covered Egg in the Flour, then dip in the beaten Eggs, and finally coat thoroughly with Breadcrumbs.

Frying

Add 500 g of colza oil in a pan.
Cook in the pan at 170°C.
Carefully lower the Scotch Eggs into the hot Colza Oil, frying 2-3 at a time, for about 6-8 minutes, until golden brown and the meat is cooked through. Turn them occasionally to ensure even cooking.
Remove the Scotch Eggs with a slotted spoon.
Place them on a wire rack to drain excess oil.

Serve Warm.
Serve Cold or store in the refrigerator maximum 3 days.