Raw material: buttermilk

Poprvé jsem zkoušel skotské vejce do receptů Praktické ženy, musím přiznat, že se ale moc nepovedlo. Žloutek správně připraveného vejce má být totiž tekutý. Mírně nebo i dost. To záleží na přípravě a vaření vajíček. Kouzlo jak na to je popsáno níže. Také jsem tehdy měl mix mletého masa. Prostě, když říkám, že se mi to tenkrát nepovedlo, není to tak docela pravda, jen bylo jiné. Tentokrát už jsem chytřejší. The problem sounds: in which the meat mixture Scotch eggs prepared, když místní recepty hovoří o použití syrového párkového masa nebo snídaňové klobásy. Není problém ve Skotsku. Tam ji běžně dostanete, tady musíme pátrat. But where to take? Každý si pomáhá, jak může. Boys in action offering leaner minced pork, Foodie goes straight for it - use English Sausages, but also offers escape to pork. Prima Fresh chosen mix of ground beef and pork, as well as Apetit. Koko says: “If you're from Prague, zajděte pro snídaňovou klobásku buď do Náplavní 5 (in manes) or Petrské 23 (u Florence). one has 100 g, stand around 35 Kč, It is based precisely on the packaging of one egg. It's flavored with salt, pepřem, thyme and sage, plus it has the right consistency, so the meat will no longer have přimlít in blender. Or buy minced (ca. 270 CZK / kg) and seasoned with other ingredients in the schedule and half the amount to blend mazlavější FAS, better stick to the egg.” Šel do carry mass mletého (best flavored semi - “sausage meat” - Maximizing the quality of what we get). I wondered, looking, until I made the final decision - I try to use white sausage. And now it's a problem. Let's Google mainly wine sausage, then a torso information (through pictures), that she, as well as Bavarian sausage with pretzel, with the only gourmet bread redneck. And suddenly kuk, Albert (So not a handful, that made me dizzy in the kitchen underfoot) admits recipe of Bavarian sausages. To už tu českou bílou mám doma, so to appease occurs, I was on the best way to nezkazit.

Votes: 1 Rating: 5 You: Rate this recipe!

Tiskni

Servings	Prep Time
2 osoby	15 minutes

Cook Time

20 minutes

Servings Prep Time 2 osoby 15 minutes

Cook Time 20 minutes

If someone tells you, the Scotch egg is the egg chopped, Hit him right between the eyes pukavcem. Maybe then admit a certain resemblance, but the fact remains, the eggs in the chopped hard-boiled, while the right to be Scottish fluid! How to achieve? Šoupnete egg spoon into the boiling water and cook so 4, 5 until 6 minutes. The more minutes, the yolk hardens, at 6 minutes, it should be such shaky, at 4 liquid. And then give him a shock icy water. also necessity! And because I've tried roasted breadcrumbs, I go into it again.

Votes: 1 Rating: 5 You: Rate this recipe! Tiskni Servings Prep Time 2 osoby 15 minutes Cook Time 20 minutes Servings Prep Time 2 osoby 15 minutes Cook Time 20 minutes If someone tells you, the Scotch egg is the egg chopped, Hit him right between the eyes pukavcem. Maybe then admit a certain resemblance, but the fact remains, the eggs in the chopped hard-boiled, while the right to be Scottish fluid! How to achieve? Šoupnete egg spoon into the boiling water and cook so 4, 5 until 6 minutes. The more minutes, the yolk hardens, at 6 minutes, it should be such shaky, at 4 liquid. And then give him a shock icy water. also necessity! And because I've tried roasted breadcrumbs, I go into it again.

Skotské vejce | Úspěch na druhý pokus

Need:

• 300-400 g white sausages
• 4 egg – 2 Boil , 2 whisk
• 3 lžíce hladké mouky
• 3 lžíce pečené strouhanky or ordinary
• Pažitka
• handful hladkolisté petržele
• salt
• pepper
• sage
• 3 lžičky hořčice - Plus more on administration
• vegetable oil - For deep-frying
• 300 g potato
• 150 ml buttermilk or milk
• butter

Units:MetrickáAmerická imperiální

How do you:

Scotch eggs

1. Připravíme si vše potřebné.

   
2. Of Squeeze sausage meat mixture, osolíme a opepříme. add mustard, chopped chives, parsley and sage leaves. All work our way into a compact mass.

   
3. Eggs, which will wraps up the meat mixture should have a liquid yolk. Therefore, when cooking we monitor closely! In boiling water Lay an egg with a spoon, Once the water boils again, Let the eggs cook 4 until 5 Remove from just minutes. We pour hot water and hot eggs immediately put into cold water (if you have a handy ice, add it to the water). Let it stand in the icy water of at least 10 minutes.

   
4. Carefully peel the eggs. Thus, you can prepare eggs and day ahead, just leave it stored in a cool place. If you see 4 egg, see properly. In preparing the recipe I just overdid. So serving for two, just two.

   
5. Nachystám a flour, 2 vejce rozšleháme. Eggs coat the meat mixture, Non-sticky hands namočenýma, packaging should be compact and adhere to the egg. Gradually the eggs envelops:

   
6. The flour.

   
7. In the beaten eggs.

   
8. Ve strouhance.

   
9. In high oil layer, the Heat a, eggs gradually fry for about 6 minutes. Then, transfer to paper towels and gently pat dry.

   
10. Serve with mashed potatoes and mustard.

    

Mashed potatoes

1. potatoes cut, Rinse and cook until tender in salted water. Asi 20 minutes.
2. Potato masher and add to smash them buttermilk. You can only slightly warm (cost is připosrazí), but nevařte. Or cool buttermilk, use straight, eventually reach for milk. In this case, the slurry even put a piece of butter. mix well, podle toho, as we have a smooth porridge.
3. When administered to mush put another piece of butter.

   

Not eggs as eggs

1. When scotch eggs Cut open, should be liquid egg yolk. The massive package is Scotch eggs, unwrapped the egg to compare, but ultimately it can also serve, just do not tell "Scottish".

   
2. This is simply too handle. Enjoy your meal.

   

Tip:

If you stopped short term roasted breadcrumbs, is nothing else, than that of toasted bread slightly roast in the oven and then chomp on loose and Blend bread crumbs. It is with that little crcání, But everything has better taste.