Very popular in the United Kingdom, they are the typical food that is made for breakfast but especially for picnics, in those rare days when the sun shines in the British Isles countryside. It consists of a hard-boiled egg coated with minced meat and all battered. The egg can be made with the yolk still soft or hard, to the taste of the diner.
INGREDIENTS (4 people):
- 4 eggs
- 3 large sausages (sausages) of about 150 grams each
- White wheat flour
- Breadcrumbs (or Japanese panko)
- 1 extra egg (to batter)
- Sunflower, corn or canola oil
First we are going to boil the eggs. If we want them hard we will boil them in water that covers the eggs with a tablespoon of salt and a stream of vinegar for 12 minutes (from the first boil). Once boiled you pass them through cold water and peel.
If you want them with the soft yolk, I recommend doing it as follows:
In a pot with half an inch (1 cm) of water - that is, the egg will not be covered even by chance - we bring it to a boil. At that time we incorporate the eggs and cover the casserole so that they are steamed exactly 6 minutes. After the time we take them under the stream of cold water and wait for a while until they cool completely. Then we hit the wide base of the egg and peel it - it will be very easy - reserving it.
In a bowl we pour the meat of the three sausages. Generally they already have some flavoring, usually garlic and pepper, but you can add chopped parsley, oregano or whatever you want to give the meat the flavor you like best. With a wooden spoon you break the shape of meat and mix them, so that it looks like a unique dough.
Now you grab the amount of meat that fits in the palm of your hand and place it on a plastic wrap. With another plastic, we crush the meatball until it is flat, not very thick, and the usual size for a hamburger.
We place the egg on top, in the center, and with the help of the paper film we wrap the egg so that it is completely surrounded by meat.
We batter the egg first in white flour, then in beaten egg and then wrap it in breadcrumbs or panko, to taste.
Preferably in a fryer so that the oil completely envelops the egg and at a temperature of 170 degrees celsius (338 F) we fry the piece for 5 or 6 minutes.
After the time we take out and let stand on absorbent paper a few minutes before serving.
They are really delicious. You will check that if you have chosen the option of preserving the liquid yolk, when you open the egg it will be distributed through the dish or, if you go carefully, you can soak it.
