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Before you jump to Scotch Eggs recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware of how essential it is to have a heart that is healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already are aware that regular exercise and a healthy lifestyle are imperative in terms of the overall health of your heart. However, are you aware that there are some foods that have been found to help you improve the health of your heart? If you are interested to know which foods you should be eating to improve your heart health, go on reading.
Be aware that blueberries are terrific for your heart. You’ll be glad to know that blueberries are high in antioxidants, especially pterostilbene. Pterostilbene works pretty much like the resveratrol found in grapes. This antioxidant helps your body to be a lot better at processing your fats and cholesterol. When your body is good at breaking down these things, they aren’t going to build up in your system and or cause problems for your heart. This, essentially, makes your heart as healthy as possible.
There are many foods that you can eat that are great for your body. To be sure, the foods discussed in this article can help your body in all sorts of ways. They are particularly good, though, for making your heart healthy as it possibly can. Try to start eating these heart-healthy foods daily. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to scotch eggs recipe. You can have scotch eggs using 7 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Scotch Eggs:
- Provide 4 eggs
- Take Half pound italian sausage
- Provide 1/2 cup flour
- Provide 1/2 cup breadcrumbs
- Use 1/2 tsp paprika
- You need 1/4 tsp onion powder
- Get 1/4 tsp fennel
Steps to make Scotch Eggs:
- Soft boil 3 eggs, about 6 min, cool and set aside.
- Set up a station to bread the Scotch eggs with flour, breadcrumbs, and an egg beaten lightly.
- Form the sausage into thin rough pattys
- Wrap egg in sausage, wrap it as thinly as you can while covering the egg completely, a thinner layer will cook quicker and won't leave raw spots.(which was the problem I ran into) then dredge in flour, egg, then breadcrumbs.
- Fry turning often to cook all sides. Serve hot.
- Note: if you prefer country sausage to italian it works too, just omit the fennel.
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