Scotch Egg

If you’re wondering what to do with excess eggs from the holidays’ shopping then, bake a cake or try some scotch eggs. I’m not 'eggyish' but when meat’s involved – count me in!

All you need are: . Some freshly boiled eggs . Sausage meat (you can either get a pre-packed one or squeeze out the meats from regular sausages or even try using minced beef) (450 grams covers 6 large eggs) . Seasonings (salt, paprika, oyster sauce (teaspoon + it’s optional); if using seasoned sausage meat, just add some paprika and sage) . Fresh sage – Holy Grail . Flour, eggs and bread crumbs . Sunflower oil

First, boil and peel your eggs over running cold water, keep aside.

Pour your sausage meat in a bowl, add seasonings – use initiative here and be careful with the salt as most sausages come already salted. Now chop and add your fresh sage. This spice takes the taste a notch higher and you can use dried sage though but the fresh is always a winner with taste and aroma. Give your meat a good mix and set aside.

Get 3 wide bowls; some plain flour in one, 2-3 beaten eggs in one, bread crumbs in the one (in the picture, I mixed the crumbs – golden & white and this is optional, and you can make crumbs at home – just put some slices of bread in the oven for about 5-8 minutes OR put them in a dry pan over heat; just be careful and turn on either side continuously till you get a light brown colour over it. Put baked/toasted slices in a blender and blend for bread crumbs.)

Dust some flour on your palms, take a spoon full (preferably dinner table spoon) of meat and flatten out with your palms, put an egg in and wrap it over the egg with rolling hand motions. Roll in flour – take out and roll in eggs – finally roll in bread crumbs for that yummy crunch.

Repeat process on all your boiled eggs and deep fry in pre-heated oil on medium heat for about 5 minutes. Ta dah!!!