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Lay Hong Berhad (107129-H)

No.2, Level 10-12, Wisma Lay Hong, 
Jalan Empayar Off Persiaran Sultan Ibrahim / KU1,
41150 Klang, Selangor, Malaysia.


Klang, Selangor, 41300
Malaysia

Scotch Egg

 

 

 

 

 

 

 

 

 

 

 

CHICKEN MEAT BALL

INGREDIENTS

  • 4 eggs

  • 400g chicken mince

  • 2 tbs finely chopped dill

  • 2 tbs finely chopped parsley

  • 2 tbs HP sauce

  • 2 tsp Dijon mustard

  • 1 1/2 cups panko breadcrumbs

  • Salt and pepper, to season

  • 1/2 cup finely grated parmesan

  • 1/2 cup plain flour

  • 2 eggs, whisked

  • Cooking Oil for frying

 

    DIRECTIONS:

    • Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water

    • Place chicken mince, dill, parsley, HP sauce, Dijon mustard, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions

    • Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl

    • Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust.

    • Fry in midium high heat cooking oil, fry till golden brown.