preparation
preparation 10 mins
cook time
cook time 15 mins
servings
servings -
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Bring enough water to a boil, cook eggs for 7mins. Remove cooked eggs and immediately submerge eggs into ice-cold water.

  2. When eggs are completely cooled, peel off the shell, pat dry peeled eggs using kitchen towel. Coat eggs with flour. Set aside.

  3. Mince Chicken Thigh, Onion, Spring Onions, and Turkey Bacon in Fusion Master Mincer.

  4. Add Black Pepper, Salt, Sugar, Garlic Powder and Panko into the minced meat. Mix well, divide the meat into 3 portions. Roll them into 3 huge balls.

  5. Place clingwrap on working top. Put one meatball on it, cover meatball with another clingwrap. Press the meatball into a flat thin meat patty. Remove the clingwrap on top.

  6. Wrap floured egg with meat patty, gently shape the meat until the whole egg is well covered with meat, and its ready.

  7. To fry : Coat Scotch Egg with Plain Flour, and then coat with beaten eggs, and finally coat with Panko. Fry Scotch Eggs under medium fire until Scotch Eggs are golden brown.

  8. Dish up and drain Scotch Eggs on Kitchen Towel, let Scotch Eggs sit for 10mins before cutting and serve. This recipe makes 3 Scotch Eggs.

Ingredients

  • Ingredients:
  • 3 Fresh Eggs at 60gm-62gm each
  • 270 g Boneless, Skinless Chicken Thigh
  • 1 Sprig Spring Onions
  • 1/2 Yellow Onions
  • 1 Strips Turkey Bacon
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Garlic Powder
  • 20 g Panko / Plain Bread Crumbs
  • For Frying:
  • 3 tbsp Plain Flour
  • 50 g Panko / Plain Bread Crumbs
  • 2 Eggs, beaten
  • Enough Cooking Oil for Deep Frying

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