Scotch Eggs

Recipe:
1 Pound yukon gold potatoes
salt
pepper
red chilli powder
As many boiled eggs as you want
1 beaten egg
Parmesan cheese
breadcrumbs

Donot use boiling potatoes for this recipe as the outer shell gets very soft when fried and does not hold its shape.

Tips for boiling and peeling eggs:
If you want a perfect ovoid shape for your egg, pierce either the top or bottom of the shell with a sharp thin pin, like an office document pin or safety pin. Doing so will push the air bubble inside the egg out as the egg cooks. Donot worry about egg leaking through that hole, the hole is miniscule. This ensures a perfect ovoid shape.

To boil the egg perfectly without a green ring, keep the eggs in normal room temperature water and boil for ten minutes. After exactly ten minutes, turn off the heat, cover with a plate and let cool for ten minutes.

To peel the egg easily , fill a bowl with icecubes. Drain water from the pan in which the eggs were boiled, give the pan a couple of shakes with your hand to crack the eggs slightly.

Tip the eggs into the ice bath. Give it five minutes. You should be able to peel the eggs with a smooth and nice finish and not have pitted craters like the surface of the moon.

Back to Scotch Eggs:

Mash up the potatoes nicely, add salt, black pepper and red chilli pwd to taste. Make a ball of the potato mixture in your hand, flatten it, place a boiled egg in it, and wrap the potato mixture around it. Does not have to be very neat. Roll this ball in first the egg wash, which is a raw egg whisked with a little water to form a homogenous mixture. Then roll in the parmesan and bread crumb mixture. Deep fry.

Not the healthiest snack i know, but pretty darn tasty!

These cannot be frozen before hand.