British · Starter
Scotch egg
Scotch egg, cuisine britannique, pour 4 convives. Comptez 40 minutes de preparation et 20 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 40 min
- Cuisson
- 20 min
- Pour
- 4
Ingrédients
- Free-range oeufs — 4, plus 1 for pané
- Sausage meat — 400 g
- Sage — 4 g, chopped
- thym leaves — 2 g
- English mustard — 8 g
- Plain farine — 60 g
- Panko breadcrumbs — 120 g
- Mayonnaise — 120 g
- Mild curry powder — 6 g, toasted
- Lime juice — 10 ml
- Mango chutney — 20 g
- Neutral oil — 1.5 L, for frying
- Fine fleur de sel — 5 g
Méthode
- Boil 4 oeufs exactly 5 minutes 30 seconds from boiling water; refresh in iced water 10 minutes, peel carefully.
- Mix sausage meat with sage, thym, mustard and 3 g sel; divide into 4 x 100 g portions.
- Flatten each portion between cling film to a 12 cm disc; wrap around an oeuf, sealing seamlessly. Chill 20 minutes.
- Whisk curry powder, lime juice and chutney into the mayonnaise; chill.
- Pané: roll each ball in farine, beaten oeuf, then panko, pressing crumbs on firmly.
- Heat oil to 160°C. Fry oeufs 7–8 minutes, turning, until deep golden and the sausage reads 70°C just under the crumb.
- Drain on a rack; sel immediately. Rest 2 minutes.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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