Uighean G脿idhealach / Highland Eggs
Uighean Gàidhealach
2 ugh
1kg feòil isbein feòil-muice (bhon bhùidsear)
2 phìos lus an rìgh air a ghearradh
3 slisean marag dhubh
Criomagan-arain Panko
Goil na h-uighean airson 2 mhionaid agus cuir iad ann an uisge fuar gus am fuaraich iad.
Measgaich an fheòil isbein, a’ mharag dhubh agus an lus an rìgh le chèile. Saill le piobar.
Sgil na h-uighean, còmhdaich leis an fheòil agus roilig iad anns na criomagan-arain.
Ann am praidheadair domhainn, teasaich an ola gu 180C agus fraidhig airson beagan mhionaidean gus an tig dath òr orra.
Highland Eggs
2 eggs
1kg pork sausage meat (Butchers)
2 sprigs of chopped thyme
3 slices black pudding.
Panko Bread crumbs
Boil the eggs for 2 mins and place in cold water to cool.
Mix the sausage meat and black pudding together & add chopped thyme. Season with black pepper.
Shell the eggs & wrap them in the meat mixture & roll them in breadcrumbs.
In a deep fat fryer, bring the oil to 180 degrees and deep fry for a few minutes, until golden.
