Bills American Scotch Eggs Food

SCOTCH EGGS WITH MUSTARD SAUCE

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.

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

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.

KICKED UP SCOTCH EGGS

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 WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees F. In a heavy-bottomed saucepan over medium-high heat, heat the oil to 325 degrees F (or until hot enough to sizzle when a breadcrumb is dropped in). DO NOT ALLOW OIL TO SMOKE!
• In a stand mixer fitted with a paddle, mix together the sausage meat, fresh herbs, and 1 whole egg. Mix together until softened and pliable. Take hard-boiled eggs and wrap sausage mixture around completely covering the egg.
• In preparation for breading, prepare the following: Season flour by adding salt and pepper in a shallow dish. Take remaining beaten egg and mix with milk in another shallow dish. Put panko breadcrumbs in a third shallow dish.
• First roll the sausage-covered egg into the seasoned flour. Shake off excess flour and move to the beaten egg mixture and cover completely with egg. Remove any excess, then roll in breadcrumbs. Drop immediately into hot oil and cook until golden brown. Remove, place on sheet pan, and place in oven for approximately 10 to12 minutes or until sausage meat is cooked.
• For sauce, mix mayonnaise, mustard and lemon juice together and serve with scotch eggs.