Eggs

Not only do eggs make a delicious meal on their own, but they are an essential ingredient for the many baked dishes and sauces that would never be the same without them.

The human and animal bodies are built on protein. Eggs are a good source of high- quality protein that is affordable and easy to prepare. They provide about 11.1 per cent of the daily value of protein in one egg. In addition, eggs are a good source of vitamin D, A, B2 and Iodine.

Precaution
Some eggs contain salmonella bacteria, which can cause serious illness, especially for babies or toddlers, pregnant women, the elderly and those who are unwell. Eating raw eggs, or eggs with runny yolks, or any food containing these, can cause food poisoning. Therefore, when preparing food for anyone in these groups, always make sure eggs are cooked until the white and yolk are solid.

Scotch eggs with fresh herbs                                                                                                                      Ingredients                                                                                                                                                     

  • Scotch egg
  • Plain flour
  • One onion
  • One garlic clove (Crushed)
  • One small red chilli
  • 500g premium mince (pork, lamb, beef)
  • Breadcrumbs for coating
  • Oil to fry

Method
Hard-boil the eggs by covering them in water, bringing to the boil and simmer gently for 9 minutes. Cool them under cold running water.

Next, mix the meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some flour. Divide the meat into four portions and pat each piece out on a floured surface to a shape. Now place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, smooth and pat into shape all over. Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.

Now heat 4 cm of oil in a deep frying pan. Test the temperature by frying a small cube of bread-if it turns golden brown within a minute, the oil is hot enough. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on paper towels.

Storing eggs
Store eggs in a cool, dry place, ideally in the fridge. Eggs absorb smells from other foods. Therefore, keep eggs separately from other foods by storing them on your fridge’s egg tray. Eat dishes containing eggs as soon as possible after preparing them. However, if you’re not planning to eat them straight away, cool them quickly and keep them in the fridge. Don’t use eggs with damaged shells, because dirt or bacteria might have gotten inside them.

END: BL 34 /12-13

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