Longganisa Scotch Egg Recipe

INGREDIENTS:

• 2 Eggs
• 1 Cup longganisa, uncased
• 1 Cup flour
• 1 Egg, beaten
• 1 Cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

INSTRUCTIONS:

1. Drop the eggs into boiling water for 3 minutes.
2. After 3 minutes, remove the eggs and dip them in ice water to stop them from fully cooking.
3. When cool, carefully peel the eggs then set them aside.
4. While the eggs are cooling, prepare a breading station with the flour, egg, and breadcrumbs seasoned with salt and pepper in three different containers/dishes.
5. Take the cooled, peeled eggs and wrap ½ cup of naked longganisa around each egg.
6. Dip the longganisa-covered eggs in the flour, then the egg, followed by the breadcrumbs.
7. Dip them again in the egg and then the breadcrumbs for a crunchier and thicker coating.
8. Fry the eggs in the oil, which should be heated to 350F, for 4 minutes or until golden and crispy and the longganisa is cooked.
9. Remove from the oil and place on paper towels to drain.
10. Serve with vinegar and chili.

Source: Pepper

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