Thursday, April 1, 2021

VEGETARIAN SCOTCH EGGS


 VEGETARIAN SCOTCH EGGS



For those of you unacquainted the straightforward Scottish Egg, this is often a British classic. dropped egg wrapped in sausage bacon and covered in breadcrumbs. Obviously, the sausage bacon isn't vegetarian, so i made a decision to form my very own vegetarian Scottish Egg employing a delicious lentil mix.


INGREDIENT

FOR SKOTTIA EGGS:

8 eggs

300 g dried red lentils

1 tablespoon of oil

1 medium onion, diced

2 garlic cloves, chopped

100 g cooked cheddar , grated (~ 1 cup grated)

6 large tomatoes within the sun

A few sprigs of fresh parsley

2 slices of bread (I use whole wheat bread with the seeds)

Salt

Black pepper

FOR THE BREAD:

Rolling flour

3 eggs, lightly beaten

Breadcrumbs (you may have 1 to 2 cups)

cooking oil


INSTRUCTIONS

1.Boil 8 eggs during a saucepan crammed with predicament for about 8-9 minutes, then rinse with cold water. Once cool enough to handle, roll the eggs carefully to interrupt the shell and shell. Rinse all loose shells under cold water.

2.Meanwhile, cook the red lentils in many water. When the lentils are soft, drain and put aside .

3.Heat a touch oil during a skillet and add the diced onions and garlic. Cook over medium heat for a couple of minutes, until tender and clear.

4.Add the cooked lentils during a kitchen appliance , along side the cooked onions and garlic, grated cheddar , sun-dried tomatoes, parsley, and bread. Season with a touch salt and pepper, then stir until smooth.

5.With clean hands, take about 1/8 of the lentil mixture and wrap it round the hard coddled egg . If the mixture is extremely sticky, it'd help to wash your hands lightly with flour first - or, you'll add a touch breadcrumbs to the lentil mixture. Repeat with remaining egg and lentil mixture.

6.Place the lentil wrapped eggs on the greased baking sheet and freeze for a minimum of an hour, or until firm enough - this may make it easier to coat the breadcrumbs.

7.Once frozen, dip each within the beaten egg, then roll into the breadcrumbs. For a thicker layer, return to the eggs and breadcrumbs a second time.

8.Fry Scottish eggs until the crumbs are golden and crispy - I fried them shallow, but you'll fry them to cook more if you would like . they do not cook well.

9.Serve warm or cold.