CookEat Recipe
Scotch Fried Eggs Stuffed with Chicken
Hard-boiled egg halves refilled with chicken and cream, breaded and fried, with a warm cream sauce.
Method
Steps
Step 1
For the proposed cream sauce, melt butter, cook flour for 1 minute without browning.
Step 2
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 3
Stir in the 100 mL sauce cream, the sauce's half teaspoon salt and white pepper and heat gently. Use the amount named by the dish.
Step 4
Scoop a small cavity from each hard-boiled egg half. Mix chopped cooked chicken with raw yolk, the 30 mL filling cream, the separate half teaspoon salt and pepper and pack into the cavities.
Step 5
Dip filled halves in beaten egg and crumbs.
Step 6
Fry in hot lard in batches until light brown and the filling centre reaches 74 °C; drain.
Step 7
Serve hot with warm proposed cream sauce alongside and parsley if desired.
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