Recipe: Scotch eggs

Method

•  Boil the eggs.

•  Boil the potatoes and mash them completely. Add a pinch of salt and corn flour to the mash, mix and set it aside.

•  Prepare the chutney by mixing all the ingredients in a blender. If the mixture becomes too watery, let it cool in the refrigerator for a little while or until the excess water dries up.

•  Once the chutney is ready, cover each boiled egg in the mixture before layering it up with the mashed potatoes.

•  In a separate bowl, whisk two eggs and dip each egg cutlet in the yolk.

•  Coat the eggs with breadcrumbs and fry them until they become golden- brown in colour.

•  Once fried, dry the eggs with a paper towel and serve warm.

How to peel hard-boiled eggs the right way



We all know how to make the perfect hard-boiled eggs but when it comes to peeling them, almost all of us are at a loss. How does one remove the shell without tearing off the insides? There are a lot of different theories and tips out there. Following are some of the easy ones for you to try the next time you’re boiling eggs:

•  Did you know that adding a little baking soda to the cooking water makes it easier to peel eggs? Although the results of this trick have been mixed, many experts claim that baking soda makes the cooking water more alkaline which ultimately, weakens the inner cell-membrane of an egg. A word of warning though: the soda can add a sulfuric taste to the eggs, so use it sparingly!


•  Another way to peel the eggs is to crack the shell slightly and place them in ice-water for about 45 minutes. This is a tried-and-tested method which makes peeling quick and problem-free.

•  If you wish to keep it simple, cooling the boiled eggs in the refrigerator for about 45 minutes will also do the trick.

A tangy mustard sauce

Add some zest to your Scotch eggs by serving a juicy mustard sauce on the side!



Ingredients

•  Mayonnaise 1/2 cup

•  Lemon juice 1 lemon

•  Ground mustard 3 tbsp

Method

•  In a small bowl, mix the mayonnaise, lemon juice and mustard together until they form a thick sauce.

•  Serve chilled with warm Scotch eggs.

Published in The Express Tribune, Ms T, April 12^th, 2015.