Scotch Egg with Potatoes and Truffle Oil




Rating: 3.53 / 5.00 (85 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:



For the dough:












For the breadcrumbs:





Instructions:

For the Scotch Egg with potatoes and truffle oil, first boil eggs for 6 minutes. Then rinse in cold water, peel and pat dry.

For the batter, boil the potatoes in their skins until soft. Peel and strain while still hot. Quickly knead with remaining ingredients on a floured work surface, form into a roll, wrap in plastic wrap and let rest at room temperature for about 30 minutes.

Portion roll into 8 pieces and flatten, fold eggs into it and return to an egg shape. Then roll in flour, pull through egg and coat with bread crumbs.

Fry Scotch-Egg with potatoes and truffle oil in hot fat at 175 °C until golden.

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