Ad Hoc Club (5) @ 香烤蘇格蘭蛋 [食譜] ~ Non fried Scotch Egg [Recipe]

材料:	(4隻)	Ingredients:	(4servings)
中型雞蛋 (4隻水煮; 1隻打散)	5隻	Medium Eggs (4 hard boiled; 1 beaten)	5
豬絞肉	200 克	Minced Pork	200 g
香蔥 (切碎)	1條	Spring Onion (very finely chopped)	1
荷蘭芹 (切碎)	1 湯匙	Parsley (chopped)	1 tbsp
百里香葉	1 茶匙	Thyme Leaves	1 tsp
鹽 & 胡椒	適量	Salt & Pepper	To taste
麵包屑 / 燕麥屑	100 克	Breadcrumbs/ “Oat-crumbs”	100 g
橄欖油	適量	Olive Oil
麵粉	適量	Plain Four	Optional

Directions:

將4隻蛋煮熟後剝皮

Place 4 eggs in boiling water for 6 minutes.

Drain, let cool, then peel the eggs. Set aside.

將豬肉依個人口味加入香草、蔥、鹽與胡椒。

Mix minced pork meat with the thyme, parsley and spring onion(or any other herbs and spices you like). Season well with salt and pepper.

豬肉平均分成4份

將水煮蛋用肉包成肉丸狀

Divide meat mixture into 4 equal portions.

Wrap the meat evenly around each hard-boiled egg.

先沾上一層麵粉，再沾蛋液，再裹上麵包屑/ 燕麥屑。
(燕麥屑做法: 將燕麥烤香, 然後放進食品攪拌器打碎)

Dust the meat-coated eggs with flour, then dip in beaten egg and roll into crumbs to completely cover.
(To make "oat-crumbs", slightly toast the oats, followed by processing with a food processor/blender until fine)

放入已預熱180度的烤箱烤約15-20分鐘 即成!

Place the coated eggs on baking tray, slightly drizzle with olive oil.

Cook in preheated 180°C oven for 15-20 minutes or until golden brown all over.

 

Scotch Eggs 一般做發是油炸 和 用鮮香腸肉

雖然有助於省時省功夫, 但兩者都是三高人士可免則免的元素!

印象中...香港很少見有這種鮮香腸賣, 英國倒很常見~

還是自家製吧!

雞蛋方面, 我是用中小型的~
如果想用大型的/鵪鶉蛋/其他蛋類, 肉的份量要相對調整

 

 

Chocolate Scotch Egg ... lol

其中一個變奏是 糖心Scotch Egg
豬肉必須煮熟, 需時相對較長, 要做 糖心Scotch Egg 需以牛肉代替豬肉
Another variation of scotch eggs is starting off with soft-boiled eggs instead of fully cooked ones
But you have to replace pork with beef which is less timely to cook.

說起糖心蛋, 南翔饅頭店 的熏蛋很令人懷念~