Italian Baked Scotch Eggs Food

ITALIAN BAKED SCOTCH EGGS

Steps:

• Preheat oven to 400 degrees F. Coat cookie sheet with non-stick spray. In a large bowl, mix turkey sausage, onion powder, Italian seasoning, and salt. Divide mixture into 8 equal patties and set aside. Place one hard-boiled egg in each patty and shape around the egg until completely covered by sausage. Dip egg covered with sausage into beaten egg, then dip into breadcrumbs to coat until completely covered. Repeat for all eggs and place on cookie sheet. Bake for 35 minutes or until sausage is cooked through and no longer pink.

BAKED SCOTCH EGGS

Steps:

• Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
• Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
• Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

BAKED SCOTCH EGGS

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.

BAKED SCOTCH EGGS

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.

BAKED SCOTCH EGGS

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.

SCOTCH EGGS

Steps:

• Peel eggs.
• Wrap with sausage meat making sure that no egg shows through.
• Dip in beaten egg, then flour, then egg, then seasoned bread crumbs making sure to get a good seal.
• Deep fry in hot oil 6-7 minutes or until sausage meat is thoroughly cooked.
• Great served with mustard.
• Alternate cooking instructions: Instead of frying you may bake these.
• Heat oven to 425.
• Set a cooking/cooling rack on a cookie sheet.
• Place breaded eggs on cookie sheet.
• Spray breaded eggs with non-stick cooking spray (like PAM).
• Bake for about 30-40 minutes depending upon how thick your sausage layer is.
• Eggs will come out crispy and nicely browned.

SPICY BAKED SCOTCH EGGS

Steps:

• Mix sausage, panko, egg yolk and Wocestershire sauce in a bowl.
• Beat egg white with water in a bowl.
• Add panko and flour to separate bowls.
• Keeping hands cold will help you wrap the sausage around the hard boiled egg, I usually keep a bowl of ice water to dip my one hand inches.
• Portion out the sausage into 6 or 7 portions (same amount of eggs you have - smaller sizes work best).
• Roll egg into flour, then flatten portion of sausage into palm of hand and wrap entirely around the egg.
• Roll in flour again, then in egg, lastly into panko.
• Place on a jelly roll pan.
• Bake at 375 for 25 minutes.

OVEN STYLE SCOTCH EGGS

Steps:

• Shell hard-boiled eggs.
• In a small bowl combine sausage meat with sage, garlic powder, onion powder, cayenne pepper and black Pepper.
• Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
• Roll each egg in flour and place on top of each sausage patty.
• Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier).
• Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
• Dip each sausage-coated eggs in beaten egg and roll in crumbs.
• Place on baking tray lined with aluminum foil and bake in oven at 375°F for 25 to 30 minutes until golden brown (turn every 10 minutes for even browning).
• For a crispy crust spray very lightly with Pam baking spray before baking.
• When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.