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1
Bring water to a boil in a small pan, then add the eggs and boil for 5 minutes.
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2
Transfer immediately to a bowl of ice water.
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3
Peel the eggs, and let cool completely in ice water!
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4
To make soft-boil eggs, see.
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5
Finely chop the onion, put it into a bowl with the butter (or vegetable oil), cover with plastic wrap and microwave at 600 W for 2 minutes.
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6
If the onion turns translucent as shown here, it's good to go!
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7
Combine the cooked onion and the ingredients in a bowl and mix well.
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8
It's fine if the onion is still warm.
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9
When the meat mixture is well mixed, divide it into 3 portions and form into balls.
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10
Coat the egg with cake flour, put it in the center of one portion of the meat mixture and wrap it up.
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11
Dip the meatball in beaten egg, and coat with panko.
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12
Form it into a rugby ball!
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13
It will look nice if you make the ends pointy.
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14
It's a very large meatball, so it's safer to slowly lower it into the frying oil using a frying net or similar.
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15
Deep fry in 160-165C oil.
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16
Keep an eye on it while it fries!
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17
Spread some sauce (ketchup, etc.)
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18
on a plate, and arrange a cooked Scotch egg on top.
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19
Sprinkle with some dried parsley to finish.
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20
See how creamy the yolk is.
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21
Isn't it impressive?
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22
In order to ensure the yolks in the eggs stay creamy and soft, be sure to use ice water to cool the peeled eggs down until they are very cold.
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23
The difference in temperature is key!
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24
It's science!
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25
Time-saver version: In Step 7, after wrapping the boiled egg with the meat, just coat it directly with panko!
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26
You can form the Scotch eggs easily this way.
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27
The panko sticks easily!
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28
And I don't think the flavor is very different either!
