Hello everyone! My wonderful readers, I certainly have deserted thee. Pardonne-Moi but if you follow me on Instagram you’ll know that I’ve been going all out on there, that being said I also love to create and type out recipes not just for you my lovely readers but also for myself as well, for the purpose of future referencing and as a sort of portfolio. Anyways, I hope everyone is doing fine and staying healthy. Today I have made a really nice recipe for you guys its Scotch eggs. Scotch eggs were such a big and pleasant part of my Nigerian fast-food life growing up as a child. In a time when some of those fast-food chains had spectacular quality and standards. I tried to reminisce about such great times so I came up with this recipe for you all. This recipe isn’t so much about getting the exact taste as me or that you remember but it’s about an approach and technique that can bring back some of these memories that we love and cherish so dearly. Lads and Lasses let’s get cooking!

Ingredients:

• 8 Free-range eggs
• 450g of Grill Sausage Meat (seasoned)
• 2 cup of Unseasoned Bread crumps
• 2 Tablespoons of All Purpose Flour
• 1 Litre of Oil for deep frying
• 1 Red Chilli to garnish (optional)

Note: In this recipe, I used already seasoned Sausage meat from the store. As a good tip, always take a little piece of the sausage meat and fry in oil for a few seconds to know how well seasoned your meat is. I did and mine was perfect by me only that it was slightly salty which is normal for the country that I live in so I decided to use unseasoned bread crumbs to curb the saltiness.

Method:

• Gently add 7 of the 8 eggs in a pot of boiling water for about 7-8 minutes. This would ensure that the eggs are perfectly hard-boiled but not overcooked. This recipe needs 6 eggs but the extra one is for caution in case one breaks while boiling.
• Once boiled, drain and cool the eggs immediately in a cold water bath. Peel the eggs once they have cooled completely and set aside.
• Beat 1 egg and set aside.
• Set up a work station as shown below:

• Toss the eggs in flour to coat them completely, this helps the sausage meat stick on a lot easier.
• Take a chunk of the sausage meat and make a flattened patty, add the coated egg to the centre of the patty and then wrap the egg completely. Make sure to seal any spots and possibly pinch some off if there’s too much meat wrapped around the egg.
• Shape the meat coated eggs into round balls using the palm of your hands. Repeat this and the previous step for all six eggs and set aside.
• Dip the wrapped eggs into the beaten egg mixture and toss around until it is completely coated.
• Completely cover the eggs in bread crumbs and lay on a lined baking tray and set aside.

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• To a deep pot or frying pan over medium heat, add the oil and heat it up.
• Once hot, fry the scotch eggs 3 at a time for about 4-5 minutes or until browned.
• Once fried, drain on a sieve lined with a paper towel and allow to cool down.
• Garnish with sliced chilli and freshly cracked black pepper.
• Enjoy while warm.

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That’s it, people! If you enjoyed this one please drop a like or comment telling me what you think, it would be very much appreciated. Don’t forget to catch me on Instagram via the link http://instagram.com/foodfelonies. Until next time, love and light.