Ylenia – who spends most of her time away from the island – felt like a taste of Malta in her Scotch eggs. And oh did she indulge us 🙂 Here’s how she made these..
You will need:
– some boiled eggs (soft or hard-boiled according to preference), peeled
– two raw eggs, beaten in 2 separate bowls
– raw Maltese sausage (about 1/2 a sausage per egg)
– bread crumbs
Open up the sausage and remove the skin. Flatten and mash it up with one of the raw eggs, then form a ‘meatball’ skin around the boiled egg. Dip in the other raw egg and cover in bread crumbs.
Bake or deep fry until browned. Let them cool slightly and then gently cut in half to serve. Note that these are quite heavy so it’s best to serve them with a light meal e.g. a salad.