This traditional English snack, although called Scottish egg, originated in England and is a very common picnic or bar snack. The outer layer is crispy, and the English sausage meat wraps the flowing heart/boiled egg. Simple but super delicious snacks, great with salads or as lunch snacks! I prefer flowing eggs. Sausage wrapped in egg liquid is more delicious!

Composition:

4 eggs at room temperature

Half a packet of bread flour

200 grams of low gluten flour

Pork stuffing150g

Onion 1/4

Salt content

Appropriate amount of black pepper

Appropriate amount of Italian comprehensive spice powder

Two tablespoons of milk.

Exercise:

1. If the eggs are stored in the refrigerator, take them out for half an hour at room temperature, then put them in boiling water and cook for 5.5 to 6 minutes on medium heat (depending on the size of the eggs). After picking them up, put them in ice water and shell them for later use (* The eggs are soft, so be careful. If you want ordinary boiled eggs, you can cook them for 8 to 9 minutes)

2. Take the chopped onion out of the pan, fry it dry and let it cool. Add an egg, 2 tablespoons of bread flour, fried onion, 2 tablespoons of comprehensive spices, salt, black pepper and milk to the pork and stir together.

3. Prepare low-gluten flour, egg liquid and bread flour.

4. dip the egg in flour, then wrap the egg with a portion of pork, and then dip the egg in flour-> egg liquid-> bread flour.

5 Add hot oil wok (about170 C) and fry for about 5 minutes. (Look at the thickness of the meat you wrapped)

Tips:

1. The prepared Scottish eggs can be refrigerated for 2 days. When you want to eat, you can bake it in a small oven for about 10- 15 minutes, and the original flowing yolk will become a relatively solid pond egg.

2. Eggs must be taken out and de-iced first, otherwise it is difficult to master the cooking time. Five and a half to six are eggs of average size. If the red clay eggs are small, you should catch them for about 4 minutes to 4.5 minutes. Try cooking one for the first time to see the maturity.

3. After dipping the bread flour, you can let it stand for about a minute to make it regain its moisture, so it won't fall off.

4. Onions can be cooked directly without cooling, but because the meat is raw, the intersection of cold and hot is easy to breed bacteria, so if you don't put the beam, you should fry it in the pot within 20 minutes to avoid the breeding of bacteria! !