Sandrine Giacobetti , editor at Elle à table , joins forces here with her daughter Jeanne B. to offer us 80 family recipes brought up to date. Demonstration with these Scotch eggs , the famous Scottish eggs twisted here in a highly veggie and healthy version with a sesame oil coating.
Preparation: 45 minutes
Cooking: 25 minutes
For 5 eggs
Cook the peas for 3 min in a pot of boiling water , then drain them and let them cool.
Mix the chickpeas with the peas , lemon juice , sesame oil , garlic cloves , parsley , cumin , salt and pepper . Do not mix too much to avoid making a mash that is difficult to handle.
Place 5 eggs in a pot of boiling water and cook for 5 min. Run them under cold water to stop the cooking. Let them cool for 10 to 15 minutes and peel them.
Place 1 tsp. of the stuffing in your palm. Spread it out, place 1 egg in the center and cover it delicately with the stuffing . Repeat the operation with the other 4 eggs . Roll the meatballs successively in the rice flour , the remaining beaten egg and the breadcrumbs .
In a saucepan, heat the frying oil , about 4 cm high, and place a ball in it . Brown it over medium-high heat for 3 minutes on each side, then place it on absorbent paper. Do the same with the other meatballs .
The little extra : when serving, cut the eggs in half, salt and pepper , then enjoy with mustard .
La Cuisine Mère Fille , by Sandrine Giacobetti and Jeanne B at Éditions Larousse, € 19.95
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