SCOTCH EGGS EASY RECIPE

INGREDIENTS

1. Vegetable oil           For frying

2. Egg                                   Number     2

For chicken mousse

3. Boneless chicken breast   Grams 200

4. Seasoning                  To taste

5. Cream                                  Ml 35

6. Grated cheese                   Grams 30

7. Refined flour                   Grams 50

8. Beaten egg                         Number   1

9. Bread crumbs                   Grams 70

METHOD

1. Boil the egg starting with cold water and boil for 6-8 minutes. Dip in chilled water and gently remove the shell.

2. Make the chicken mousse by blitzing together chicken, cream, grated cheese and seasoning till a thick smooth paste.

3. Coat the boiled shelled egg in seasoned flour and evenly encase in the chicken mousse.

4. Again dust in the seasoned flour and coat in beaten egg and bread crumbs and deep fry in medium hot oil for 7-8 minutes till the crumbs become golden brown.