Chicken scotch eggs

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How to make Chicken scotch eggs

  • Yield : 4
  • Prep Time : 0:50
  • Cook Time : 0:20
  • Total Time : 1:10

Ingredients

  • 6 small free-range eggs, at room temperature
  • 500g chicken sausages, casings removed
  • 1/4 cup chopped fresh continental parsley
  • 300g (2 cups) plain flour
  • 150g (2 cups) panko breadcrumbs
  • Rice bran oil or grapeseed oil, to deep-fry
  • Zucchini noodles, to serve (optional)
  • Tomato relish, to serve (optional)

Method

  • Step 1 Place 4 eggs in a saucepan. Add enough cold water to cover. Heat over medium heat, stirring gently in one direction, until water comes to a gentle simmer. Cook for 5 minutes. Remove and refresh under cold running water. Allow to cool for 5 minutes. Gently tap on a flat surface to make tiny cracks all over. Peel under cold running water.
  • Step 2 Combine sausage meat and parsley in a bowl. Season. Place 4 pieces of plastic wrap on a clean work surface. Use damp hands to divide mixture among plastic wrap and flatten each to a 15cm disc. Carefully place an egg in the centre of each disc. Gather plastic wrap around each disc and shape mixture completely around eggs, smoothing over any cracks. Wrap tightly in plastic wrap to seal and place in the freezer for 20 minutes to firm.
  • Step 3 Gently whisk remaining eggs in a bowl. Place flour and breadcrumbs on 2 separate plates. Unwrap scotch eggs and roll in flour. Shake off excess. Dip in egg. Roll in breadcrumbs to coat.
  • Step 4 Add oil to a medium saucepan to reach one-third of the way up the side. Heat over medium heat until oil reaches 160C on a cook’s thermometer (a cube of bread will turn golden brown in 30-35 seconds). Cook scotch eggs, in 2 batches, for 6 minutes or until golden brown. Drain on paper towel. Season. Serve with zucchini and relish, if you like.

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