While "too much" is subjective, it's the sort of thing that earns you beaucoup brownie points. The beauty of a Scotch egg over, say, Eggs Benedict (since they both impress to a similar degree), is that it's a series of simple steps to produce a single item instead of several different things coming together at the same time.
Here's hoping you don't find out.
That looks like something I have to try.
Here's hoping you don't find out.
How'd you cook them? If I'm doing enough, I'll do a quick fry and then bake to finish, but for just two I keep them in the oil.
You might consider blending some instant mashed potato flakes and working them into (or replacing completely) the bread crumbs. I tried them in their intact flake form and the flavor was great but the texture was off, so I think they need to be finer. I haven't tried it again with that change though.
A boiled egg, be it hard or soft (I prefer the runny yolk made possible by the latter, but to each their own), itself floured before being encased in pork sausage meat typically seasoned with warm spices such as nutmeg and cardamom, which is then dredged first in flour, then egg and finally bread crumbs before being cooked.
I feel like you’re well overthinking the humble Scotch egg, but for the sake cultural relevance, I’d imagine if it isn’t deep fried, it isn’t Scottish...
You know, I haven’t had one for about 4 years and now I really want one.
Maybe I am, but I used to cook for a living and I have a tendency to pay a bit more attention to how things have been executed than others may.
It's one thing to explain the process and another entirely to talk about what indicates proper execution.
Setting aside the doneness of the egg, because that's a matter of preference, proper adhesion of the meat to the egg is something I pay close attention to. Flouring the egg before wrapping the meat around it allows some of the moisture in the meat to grab onto the smooth surface thanks to the absorbent quality of the flour, and if you cradle the halved finished product in your hand, tugging gently at the edges of the meat with your thumbs should cause both the meat and the egg to stretch out slightly and in unison. If the meat separates from the egg, that step was skipped and/or the meat is overcooked which causes excessive shrinkage. If the meat has separated without any force acting on it, it's waaay overcooked. If the meat separates from itself (by crumbling or splitting), the sausage was of low quality with insufficient binding and/or it was overcooked.
Ooooohh...breakfast sausage cup baked off and then filled with scrambled eggs, potatoes, peppers and onions, and then topped with cheese and slid under the broiler for a minute.
I love our air fryer. You can cook pretty much anything that isn't liquidy like beer battered cod or something similar. Stuff that tends to be naturally greasy, breaded chicken tenders, prepackaged fries, etc, all tend to taste and crisp like they were deep fried, just without the need to dry them on some paper towel. It's very effective at what it does.
