Scotch Eggs - Cook's Companion CCAFJ42 Manual

Ingredients
1 l b. b ulk s ausage p ork o r t urkey
½ s alt
4 l arge e ggs
1 t ablespoon a ll-­‐purpose fl our
½ c up p anko b read c rumbs
Oil f or s pritzing
Instruc^ons
1. Place e ggs i n a s auce p an, p lace e nough c old w ater i n t he s auce p an t o c over
eggs b y 1 i nch.
2. Cover a nd b ring t o a b oil o ver m edium h eat.
3. Once t he e ggs c ome t o a b oil, l et t hem r est 2 m inutes, t hen r un t hem u nder
cold w ater.
4. Divide t he s ausage i nto 4 e ven p ames a nd s eason e ach w ith s alt.
5. Peel t he e ggs t hen r oll t hem i n t he fl our t o c oat, p lace o n s ausage p aHy a nd
shape s ausage a round e gg.
6. Roll t he e gg i n t he p anko t o c oat c ompletely t hen s pritz w ith o il.
7. Place t he e ggs i n t he a ir f ryer.
8. Set t he < mer f or 1 0 m inutes' t emperature t o 4 00.
Scotch E ggs
Serves 4
27