I took my first crack at Scotch eggs today. They taste amazing. Bottom line I struggled to get them to stick together in the pan while frying them.
I used chorizo, sage sausage, chopped chicken liver and mixed all that together. I wrapped the hard boiled egg--which did not want to play nice. I dredged in flour, cornflakes, and then let it sit for 10 min. I fried in a shallow amount of oil and while rolling them around (gently) the outer layer fell off the egg. I'm wondering if an emulsifier would have helped glue everything together. Should I have added an extra egg to the sausage mix, or are there other tricks to keep the meat on the egg?
I used chorizo, sage sausage, chopped chicken liver and mixed all that together. I wrapped the hard boiled egg--which did not want to play nice. I dredged in flour, cornflakes, and then let it sit for 10 min. I fried in a shallow amount of oil and while rolling them around (gently) the outer layer fell off the egg. I'm wondering if an emulsifier would have helped glue everything together. Should I have added an extra egg to the sausage mix, or are there other tricks to keep the meat on the egg?