Place the eggs in pot of water and bring to the boil. Boil for ± 3 – 4 minutes only. Do not over-cook. Remove from the heat and places eggs in cold water. Peel off the shells and set aside.
Mix the beef mince with the parsley and Fiesta BBQ Spice.
Divide the mince mixture into ± 12 portions (±70g each). Flatten each portion of mince evenly in the palm of the hand until ± 1cm thick. Place a boiled egg in the center and mould the mince mixture around the egg to enclose, ensuring there are no cracks in the mince. Repeat with the remaining mince and eggs.
Mix the Egg-Free Dip and water together
Gently coat the scotch eggs in the egg-free drip and drip off the excess. Roll each scotch egg in the All Purpose Coating R/P until evenly coated
Deep-fry at 150°C for ± 7 – 8 minutes or until golden brown. Remove from the oil and drain on paper towel.
Discard any left over egg-free dip and coating for food safety purposes
