Ingredients
110 grams Plain white flour
2 large Eggs
300 ml Milk
6 medium Sausages
4 tbsp oil
Method
Sources
📖
Recipe1M+
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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place the flour in a bowl, create a well in the centre and break in the eggs. with a wooden spoon mix to a smooth paste. add the milk and whisk till smooth and the surface of the batter is covered in bubbles. allow the batter to rest for half an hour. pre heat the oven to 230 c , 450af , gas mark 8 grill or fry your sausages (veggie sausages work perfectly in this dish. my picture is of a veggie and a meat version. both were fantastic) till they are nicely browned. add the oil to your tin and heat in the oven till the oil is smoking hot. while the oil is heating, give the batter another whisking carefully pour the batter into the tin and place your sausages. bake for about 5 to 10 mins before turning the heat down to 200 c , 400af , gas mark 6. cook for another 20 to 30 or untill the batter around the sausages has risen and is a deep golden brown. serve imideately as the batter will deflate a bit as it cools.