MAKE-AHEAD BAKED SCOTCH EGGS
Another recipe from "Can-Am Cooks" from the World Police and Fire Games! Posted for ZWT#6...
Provided by Cadillacgirl
Categories Breakfast
Time 45m
Yield 5 scotch eggs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
- Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
- Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
- Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
- On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
- (These can be made ahead and refrigerated but do not freeze well).
BAKED SCOTCH EGGS
The inhabitants of Scotland seem to have a mania for deep fried food; they are notorious for deep frying Mars bars. Scotch Eggs are one of their better efforts in this tradition. However, these are just as good baked and a great deal less greasy.
Provided by Jenny Sanders
Categories Breakfast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the meat thoroughly with the seasonings and divide into four equal portions.
- Have the four eggs hard boiled, for about 12 minutes.
- Peel them, dip them in water and coat them in flour.
- Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Beat the remaining egg.
- Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
- Chill for one hour.
- Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Nutrition Facts : Calories 603, Fat 32.9, SaturatedFat 11.6, Cholesterol 314.3, Sodium 838.6, Carbohydrate 39.7, Fiber 2.6, Sugar 3.6, Protein 34.3
BAKED SCOTCH EGGS
These are easy, filling, and can be made a day or two ahead and baked fresh and hot in the morning! My husband freezes any leftovers and pops them in the microwave to reheat and says they're great that way too. I've found that a pound of sausage will cover about 6 medium eggs. My husband tried to stretch it more one time and covered 8 medium eggs with one pound of sausage, but they split when they baked and the exposed egg got burned.
Provided by Park Rangerette
Categories Breakfast
Time 50m
Yield 6 scotch eggs, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Hard boil 6 of the eggs; cool and peel.
- Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
- Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
- Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
- Place all of the sausage balls on a baking pan.
- Bake at 350 degrees for about a half-hour.
Nutrition Facts : Calories 806.1, Fat 55, SaturatedFat 17.4, Cholesterol 561.4, Sodium 1540.7, Carbohydrate 26.7, Fiber 1.6, Sugar 3, Protein 47.1
BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
- Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
- Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
SCOTCH EGGS WITH MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
- Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
- Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
- Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
- Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
KICKED UP SCOTCH EGGS
Provided by Emeril Lagasse
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
- In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SCOTCH EGGS
Steps:
- Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
- Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
- Preheat oven to 375 degrees F.
- Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
- Blend ingredients together and refrigerate until ready to use.
DIJON SCOTCH EGGS
This version of Scotch eggs gets an extra kick from Dijon mustard, which is used in both the sausage mixture and the crunchy bread coating. By cooking the eggs to just soft boiled, the yolks remain deliciously creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil over high heat. Carefully lower 8 of the eggs into the boiling water one-by-one with a spoon and cook for 6 minutes. Prepare a bowl of ice water, then transfer the eggs to the bowl to stop the cooking process; let sit for at least 5 minutes. Carefully peel the eggs and set aside.
- Meanwhile, fill a large Dutch oven or heavy pot halfway with canola oil and heat over medium-high heat to 350 degrees F.
- Combine the sausage, 1/4 cup of the mustard and half the parsley in a medium bowl and mix well. Divide the sausage mixture into 8 even balls. Flatten each ball into an oval in your hand, put a peeled egg in the middle of each and wrap the sausage mixture around to completely cover.
- Put the flour in a shallow dish. Crack the remaining egg into another shallow dish, add the remaining 1/4 cup mustard and beat with a fork until well combined. Put the breadcrumbs in a third shallow dish. Dip the sausage-covered eggs first in the flour, then in the egg mixture, then in the breadcrumbs to coat.
- Carefully lower the coated eggs one-by-one into the hot oil with a slotted spoon (the oil temperature will drop to around 300 degrees F). Cook, adjusting the heat as needed to remain around 300 degrees F and turning the eggs to ensure even cooking, until golden brown all over and the sausage is cooked through, about 10 minutes. Transfer the eggs to a paper-towel-lined plate. Sprinkle with salt, pepper and the remaining parsley and gently roll the eggs a few times to coat. Cut each egg in half lengthwise and serve immediately with extra mustard.
EASY SCOTCH EGGS
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe
Provided by Barney Desmazery
Categories Main course, Snack
Time 40m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it's as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
Nutrition Facts : Calories 785 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium
SCOTCH EGGS, BAKED NOT FRIED!
I made these at work today and thought they were pretty tasty. I also liked the fact they were baked, not fried. The bacon was a nice addition too. Prep time includes boiling and peeling the eggs. These can be eaten hot or cold and are nice with a good relish.
Provided by JustJanS
Categories Lunch/Snacks
Time 50m
Yield 12 scotch eggs
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees Celsius or 375 degrees Fahrenheit.
- Soak the bread in the milk for 1 minute; squeeze dry.
- Combine the bread, sausage meat, raw egg, parsley, nutmeg, salt and pepper. Mix well.
- Lightly oil a 12 cup muffin tray; line each cup with a slice of bacon.
- Cover with a layer of sausage mixture; add a hard boiled egg, pointy end up.
- Enclose the egg completely with more sausage meat mixture.
- Bake uncovered for 20 minutes or until cooked through.
Nutrition Facts : Calories 388, Fat 30.3, SaturatedFat 10.1, Cholesterol 264, Sodium 676.3, Carbohydrate 6.7, Fiber 0.3, Sugar 1.1, Protein 20.5
BAKED SCOTCH QUAIL EGGS
I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.
Provided by Tea Girl
Categories Pork
Time 50m
Yield 12 Scotch egg
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C (400°F, gas mark 6).
- Boil water using a kettle or a pan.
- Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
- Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
- Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
- Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
- Take a piece of the pork mixture and flatten it in the palm of your hand.
- Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
- Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
- Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
- Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
- Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.
SCOTCH EGGS
Categories Egg Breakfast Side Fry Easter Sausage Spice Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Scotch eggs, serving 4
Number Of Ingredients 9
Steps:
- In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
More about "baked scotch eggs food"
BAKED SCOTCH EGG | BBC GOOD FOOD
From bbcgoodfood.com
5/5 (1)Total Time 40 minsServings 4
SOFT-BOILED SCOTCH EGGS RECIPE - FOOD & WINE
From foodandwine.com
BAKED SCOTCH EGGS - FOODLAND
From foodland.ca
BAKED EGGS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BAKED SCOTCH EGGS - CURIOUS CUISINIERE
From curiouscuisiniere.com
SCOTCH EGGS - BAKED NOT FRIED - AFROPOLITAN MOM
From theafropolitanmom.com
OVEN BAKED TURKEY SCOTCH EGGS - EAT SIMPLE FOOD
From eatsimplefood.com
OVEN-BAKED HOMEMADE SCOTCH EGGS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
OVEN BAKED SCOTCH EGGS - LOVE FOOD
From lovefood.net.au
[HOMEMADE] BAKED SCOTCH EGGS : FOOD
From reddit.com
BAKED SCOTCH EGGS - BETTYCROCKER.COM
From bettycrocker.com
BAKED SCOTCH EGGS - THE LEAN GREEN BEAN
From theleangreenbean.com
ENGLISH SCOTCH EGGS RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED SCOTCH EGGS | LET THERE BE FOOD
From lettherebefood.net
BAKED CHICKPEA SCOTCH EGGS - CORRIESRABBITFOOD.COM
From corriesrabbitfood.com
BAKED SCOTCH EGGS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SCOTCH EGGS - FOOD TO LOVE
From foodtolove.co.nz
SCOTCH EGG RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SCOTCH EGG RECIPE BAKED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED SCOTCH EGGS - HEALTHY FOOD GUIDE
From healthyfood.com
BAKED SCOTCH EGGS WITH CREAMED CELERIAC | FOOD TO LOVE
From foodtolove.co.nz
BAKED SCOTCH EGGS - FOOD CHEATS
From foodcheats.com
SCOTCH EGGS | READER'S DIGEST CANADA
From readersdigest.ca
RECIPE: KETO SCOTCH EGGS - KETO-MOJO
From keto-mojo.com
SCOTCH EGGS RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE SCOTCH EGGS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
SCOTCH EGGS RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
BAKED SCOTCH EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED SCOTCH EGGS RECIPE | GET CRACKING
From eggs.ca
RECIPE: BAKED SCOTCH EGGS – MAB MADE FOOD
From mabmadefood.com
FOOD WISHES VIDEO RECIPES: SCOTCH EGGS – THIS IS AN EASTER ...
From foodwishes.blogspot.com
BAKED SCOTCH EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED SCOTCH EGGS - SWEET RECIPEAS
From sweetrecipeas.com
BAKED SCOTCH EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SCOTCH EGGS RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love