Scotch Eggs

如果你冇碎肉機，又要堅持煮呢度菜嘅，好likely你都會失敗架啦，唔信呀？睇吓隔離幅相！

因為如果冇碎肉機，你就要用手打到啲sausage肉起膠咯，如果唔係，一炸就散架啦，我打到手軟至冇散哂昨！

Sausage mince (250g) 可以試下用免治豬/牛

Onion, grated (1 small)

Dried breadcrumbs (2 tablespoons)

Egg, separated (1)

Fresh parsley, chopped (1 tablespoon)

Salt & pepper

Pinch nutmeg

Boiled eggs (4) 如果想有溏心蛋效果，烚三分鐘焗兩分鐘好啦，你仲要炸佢地架！

Dried breadcrumbs (1/2 cup)

1. Combine mince, onion, breadcrumbs, egg yolk, parsley, salt & pepper and nutmeg in bowl

2. Divide mixture into four

3. Using wet hands, press one portion of mince large enough to cover egg, into palm of hand

4. Press mixture over egg to enclose. Repeat with remaining mince and eggs

5. Coat scotch eggs in lightly beaten egg white, coat with breadcrumbs

6. Heat oil in heavybased pan. Lower eggs into oil

7. Cook over medium heat 8mins until golden and crisp.

8. Remove from oil, drain

炸之前幾靚！