[{"data":1,"prerenderedAt":188},["ShallowReactive",2],{"guide-scotch-eggs":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":139,"description":140,"difficulty":141,"equipment":142,"extension":150,"family":151,"meta":152,"navigation":153,"nonstick":154,"path":155,"photo":131,"prep":139,"region":156,"related":157,"seo":161,"servings":78,"slug":162,"sources":163,"status":176,"stem":177,"texture":178,"tools":181,"wait":131,"__hash__":187},"guides\u002Fguides\u002Fscotch-eggs.md","Scotch eggs",[],"scotch",{"type":9,"value":10,"toc":130},"minimark",[11,16,41,45,56,65,74,83,92,109,118],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38],"ul",{},[20,21,22],"li",{},"4 large eggs for the centres",[20,24,25],{},"1 large egg, beaten, for coating",[20,27,28],{},"400 g raw pork sausage meat",[20,30,31],{},"30 g plain flour",[20,33,34],{},"80 g dry breadcrumbs",[20,36,37],{},"Neutral frying oil to 5 cm depth, without filling the pot above one-third",[20,39,40],{},"A pinch of pepper",[12,42,44],{"id":43},"method","Method",[46,47,52],"cook-step",{"cue":48,"diagram":49,"number":50,"title":51},"The peeled eggs are cold and dry.","peel","1","Hard-cook and peel",[53,54,55],"p",{},"Lower four eggs into gently boiling water for 12 minutes. Chill in ice water and peel. Pat dry.",[46,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"No egg shows through the meat.","assemble","2","Wrap in sausage",[53,63,64],{},"Divide sausage into four pieces. Flatten each into a broad disc and wrap around an egg, sealing seams. Keep the layer even.",[46,66,71],{"cue":67,"diagram":68,"number":69,"title":70},"A dry, even crumb layer covers each egg.","roll","3","Crumb the outside",[53,72,73],{},"Roll each in flour, then beaten egg, then breadcrumbs. Press gently to make the coating adhere.",[46,75,80],{"cue":76,"diagram":77,"number":78,"title":79},"The coating turns evenly golden.","fry","4","Fry with temperature control",[53,81,82],{},"Heat oil to 170°C \u002F 340°F. Lower in two eggs at a time and fry for about 8–10 minutes, turning carefully. Keep oil between 165–175°C \u002F 330–350°F.",[46,84,89],{"cue":85,"diagram":86,"number":87,"title":88},"The sausage layer is cooked through around the egg.","thermometer","5","Check the sausage",[53,90,91],{},"Lift and drain. Probe through the side into the thickest sausage layer, not the egg; it must reach 71°C \u002F 160°F. Return to the oil if needed. Rest 5 minutes before cutting.",[93,94,96,99,102],"guide-notes",{"title":95},"Equipment & heat",[12,97,95],{"id":98},"equipment-heat",[53,100,101],{},"Use a thermometer on every hob. Induction heats oil rapidly, so increase power gradually without boost. Gas flames must stay beneath the pot. Electric retains heat; shift the pot to a cold ring if oil rises too fast. Never leave hot oil unattended or add water.",[53,103,104,108],{},[105,106,107],"strong",{},"Nonstick:"," A deep heavy steel pot suits frying. Do not deep-fry in a shallow nonstick pan.",[93,110,112,115],{"title":111},"Troubleshooting",[12,113,111],{"id":114},"troubleshooting",[53,116,117],{},"A dark crust with raw sausage means the oil was too hot or the meat layer too thick. Shape evenly and verify the meat temperature.",[93,119,121,124,127],{"title":120},"About this version",[12,122,120],{"id":123},"about-this-version",[53,125,126],{},"This guide deliberately uses hard-cooked centres and a measured sausage-temperature check. Soft-centred versions require a different timing plan.",[53,128,129],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":131,"searchDepth":132,"depth":132,"links":133},"",2,[134,135,136,137,138],{"id":14,"depth":132,"text":15},{"id":43,"depth":132,"text":44},{"id":98,"depth":132,"text":95},{"id":114,"depth":132,"text":111},{"id":123,"depth":132,"text":120},25,"Hard-cooked eggs wrapped in sausage, crumbed, and fried.","A project",[143,146,148],[144,145,86],"induction","pot",[147,145,86],"gas",[149,145,86],"electric","md","Around the world",{},true,"A deep heavy steel pot suits frying. Do not deep-fry in a shallow nonstick pan.","\u002Fguides\u002Fscotch-eggs","United Kingdom",[158,159,160],"hard-boiled","devilled-eggs","crispy-fried",{"title":5,"description":140},"scotch-eggs",[164,167,170,173],{"title":165,"url":166},"Good Food — how to make Scotch eggs","https:\u002F\u002Ftollbit.bbcgoodfood.com\u002Fvideos\u002Ftechniques\u002Fhow-make-scotch-eggs",{"title":168,"url":169},"American Egg Board — hard-cooked eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-hard-boil-eggs\u002F",{"title":171,"url":172},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"title":174,"url":175},"FoodSafety.gov — minimum internal cooking temperatures","https:\u002F\u002Fwww.foodsafety.gov\u002Ffood-safety-charts\u002Fsafe-minimum-internal-temperatures","Researched","guides\u002Fscotch-eggs",[179,180],"Firm","Crispy",[182,183,184,185,186],"Saucepan","Deep heavy frying pot","Cooking thermometer","Three shallow bowls","Slotted spoon","PaMtGaTaGTlEsGUb2oGSC8S8Zmtlt1lWfl7V4vClw4M",1791339490692]