Happy New Year 2020! How to make ★Scotch Egg★(EP158)

Posted on Posted in Meat

Happy new year, my friends!

I hope you have a wonderful New Year‏ with your friends and families.

Today I’m gonna be making Scotch egg.

This recipe is inspired by Otaku Katsu in New York city.

I was watching Food insider, and got me like this is what I want for my new year video!

In Japan, the first sunrise is very appreciated as the beginning of the brand new year.

Many people make their new year’s resolutions while seeing the first sunrise.

Let’s guess the boiled egg as the first sunrise and let’s start cooking with me for the happy 2020!

scotch Eggs

Let’s guess the boiled egg as the first sunrise!



Cook Time40 mins
Course: Main Course
Cuisine: Japanese
Keyword: asazuke, pickles, japanese pickles, tsukemono,, authentic japanese recipe, egg drop soup, how to make scotch eggs, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, scotch eggs, soft boiled eggs
Servings: 8
Cost: $8

Equipment

  • pot

Ingredients

filling

  • 450 g ground pork (70%) and beef (30%) 
  • ¼ onion
  • 1 cup Panko bread crumb
  • 2 tbsp whole milk
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp ketchup
  • 1 large egg
  • nutmeg
  • oregano
  • black pepper

binding batter

  • 1 egg
  • 2 tbsp all-purpose flour
  • 1 tbsp water

other ingredients

  • 8 large eggs
  • 1 cup Panko Bread crumb
  • all-purpose flour
  • oil for frying

Instructions

7-mins egg (Soft boiled eggs)

  • I would like to introduce my seven-minute egg with perfectly runny yolk.


    Put your cold egg into the boiling water, just after taking out from the fridge.


    Sometimes the egg will have cracks, but you don’t have to worry too much about it.


    Boil the egg for exactly 7-minute and pour the cold water to stop cooking.  
    Add in the ice cubes and let it sit until the filling is ready.

    ※The most important thing to get the nice boil the egg is using a week older eggs.  



Filling

  • Put your pinko breadcrumbs into a large bowl and sprinkle 2 tablespoons of milk and distribute evenly to moisten.

    Mince your onion finely.


    Grate one clove of garlic.

    Add 1 teaspoon of salt and sugar, 1 tablespoon of ketchup and one egg.

    Add in a pound of ground beef and a poke.

    The ratio is up to you but I prefer the 70 % of poke and 30 % of beef.

     You can use chicken and turkey instead.


    Almost forgot to add the spices!
    Black pepper, nutmeg and Orégano.

    Mix well until well bind together.


    When you take a filling, and it is very sticky and not fall apart, it’s OK to go.


    Divide into 7 to 8,  each filling should be 70~80 g.



binding batter

  • Crack one egg and add 2 tablespoon of flour, Mix well and add 2 tablespoons of water.  

Shaping and Breading

  • Crack all over the egg shell and peel.
    Put dry and lightly flour the surface. The flour sticks filling.

    Put the fillling to remove the air inside.

     Make a well in the center and put a soft boiled egg in the center.

    Wrap it up, spread the filling like holding.


    Flour your scotch eggs all over the surface.  I think this is the less messy way to bread.  

    Dredge in the batter and bread surface with a spoon.





Deep frying and plating

  • Heat the oil for frying up to 1 60°C.

    Start deep-frying on medium heat.  It takes 6 to 7 minutes to cook through.


    Until the outside is crispy and golden brown. 

    It's heavy, so you should use that’s not a spoon to take out.


    Place generous amount of salad on half of the dish,  

    Fresh steamed rice sprinkle with some Furikake if you like.

    Put the scotch egg over it.

    Drizzle some Tonkatsu sauce and there you have your scotch egg.



Video

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