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Scotch Eggs are a classic dish from the British Isles, and is commonly associated with Scotland. A hard boiled egg is encased in a mixture of beef, pork and herbs, then crumbed and deep fried until golden and crispy. Served hot or cold, these little babies are great as a snack, a meal, by themselves or sliced up and served on sandwiches (my favourite!) – give it a go!
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6 Hard Boiled Eggs (shells removed)
500g Pork Mince
500g Beef Mince
1 Small Brown Onion (finely grated)
1 Clove of Crushed Garlic (about a teaspoon)
1 Teaspoon of Mild Mustard
2 Tablespoons of Freshly Chopped Parsley
1 Tablespoon of Worcestershire Sauce
Salt and Pepper
2 Cups of Fresh Breadcrumbs
3 Eggs (lightly beaten)
1 Cup of Plain (All Purpose) Flour
Vegetable Oil (for deep frying)
Preparation Time: About 20 minutes (plus chilling time)
Cooking Time: About 6 minutes per batch
MAKES 6 SCOTCH EGGS
All measurements and temperatures are in Australian Metric.
Filmed in 4K using the Sony FDRAX100 Video Camera – Check it out here:
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by Kevin MacLeod
Royalty Free Music – Used with Permission under Creative Commons license.