Kicked Up Scotch Eggs Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

DIJON SCOTCH EGGS



Dijon Scotch Eggs image

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

9 large eggs
Canola oil, for deep-frying
One 1-pound package bulk pork sausage meat
1/2 cup Dijon mustard, plus more for serving
1/3 cup fresh parsley leaves, chopped
1/2 cup all-purpose flour
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper

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.

BILL'S AMERICAN SCOTCH EGGS



Bill's American Scotch Eggs image

Provided by Cristie Schoen, Food Network Star Season 8 Finalist

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 large whole eggs, plus 3 eggs beaten
2 cups fresh basil leaves, plus a few leaves for garnish
1/3 cup whole pine nuts, plus 3 tablespoons finely chopped
1/3 cup grated Parmesan
4 cloves garlic
1 cup olive oil
8 ounces ground turkey
1/4 cup breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Pinch garlic salt

Steps:

  • Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.
  • In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.
  • Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.
  • Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.
  • Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.
  • Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.
  • Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.
  • Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SCOTCH EGGS



Scotch Eggs image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

1 pound ground pork
3 tablespoons fennel seeds
1/2 bunch fresh sage, chopped
2 teaspoons salt
1 teaspoon white pepper
8 hardcooked eggs, peeled and chilled
3 cups fine, dry bread crumbs
4 eggs, beaten
4 cups vegetable oil
1 recipe Watercress Salad (recipe below)
2 tomatoes, sliced
Horseradish and Mustard and Mayonnaise (recipe below)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
1 cup mayonnaise
1/2 cup freshly grated horseradish
1/2 cup Dijon or stoneground mustard
White pepper to taste

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.

SCOTCH EGGS



Scotch Eggs image

What a quick easy appetizer or snack. These go great when we go camping and are super right out of the freezer. Just pop them in the toaster oven and you have a great quick snack. These are also great warm or cold with a little homemade mustard. WARNING - Some of my friends say they can hear their arteries hardening while eating them...LOL Have fun!

Provided by Thierry Schwartz

Categories     Breakfast

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

12 hard-boiled eggs, well chilled
2 lbs sausage meat
1/2 cup flour
4 eggs, beaten
1 1/2 cups panko breadcrumbs
vegetable oil, frying (about a cup)

Steps:

  • Peel eggs.
  • Divide sausage into 12 equal portions.
  • Roll each egg in flour then wrap the sausage around each egg.
  • Dip sausage-wrapped eggs into beaten egg and roll in Panko bread crumbs.
  • Heat oil to 350F and cook each egg for 4-5 minutes or until sausage is cooked and browned.
  • Drain on paper towels and serve warm or cool.

Nutrition Facts : Calories 403.4, Fat 27.7, SaturatedFat 9, Cholesterol 302.9, Sodium 665.4, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 22.1

KICKED-UP COUNTRY BREAKFAST -EMERIL LAGASSE STYLE



Kicked-Up Country Breakfast -Emeril Lagasse Style image

Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb pork sausage, removed from casings
1 tablespoon unsalted butter, more as needed
1 cup chopped yellow onion
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
1 1/2 teaspoons spice essence, recipe follows
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 large idaho potato, peeled and cubed
1/4 cup chopped fresh parsley
1 cup chicken stock
4 large eggs
1 cup shredded sharp cheddar cheese
hot toast or tortilla, accompaniment

Steps:

  • Heat a large frying pan over medium-high heat.
  • Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
  • Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
  • Add the garlic and cook for 30 seconds.
  • Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
  • Add the parsley and chicken stock, stir well, and bring to a boil.
  • Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
  • With a spoon, make 4 indentations in the mixture, and break an egg into each.
  • Cover and cook until the eggs are set, about 4 minutes.
  • Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
  • Serve immediately with hot toast or tortillas.

CHEFIE'S KICKED UP SCRAMBLED EGGS



Chefie's Kicked up Scrambled Eggs image

Make and share this Chefie's Kicked up Scrambled Eggs recipe from Food.com.

Provided by chefiecamacho

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 eggs
1 tablespoon frank's hot sauce
1/4 cup milk or 1/4 cup cream
1 tablespoon Cheese Whiz
salt and pepper

Steps:

  • Beat all ingredients together
  • Lightly oil pan
  • Pour egg mixture into frying pan.
  • Continuously stir eggs until cooked all the way through and scrambled.
  • TIP: If you are completely against cheese whiz you can substitute cream cheese.

Nutrition Facts : Calories 186.1, Fat 12.4, SaturatedFat 4.9, Cholesterol 382.5, Sodium 478.4, Carbohydrate 3, Fiber 0.1, Sugar 1, Protein 14.6

More about "kicked up scotch eggs food"

BBQ SCOTCH EGGS ARE INCREDIBLE! | CHUDS BBQ - MSN
bbq-scotch-eggs-are-incredible-chuds-bbq-msn image
1 day ago Take a classic Scotch egg and crank it up with smoky BBQ flavor! These BBQ Scotch Eggs are wrapped in savory sausage, coated with a bold rub, smoked (or fried), and finished with a perfect glaze.
From msn.com
Author Chuds BBQ


SCOTCH EGGS RECIPE WITH A SPICY KICK: PAPRIKA, GARLIC POWDER
scotch-eggs-recipe-with-a-spicy-kick-paprika-garlic-powder image
May 10, 2023 In this video, I'll show you how to make the perfect Scotch Eggs that are crispy on the outside and deliciously flavorful on the inside. With a mix of paprik...
From bing.com
Author Infoods Specials
Views 5.9K


KICKED UP SCOTCH EGGS (EMERIL LAGASSE) RECIPE
Get full Kicked Up Scotch Eggs (Emeril Lagasse) Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com
Servings 4
Potassium 909.38mg
Cholesterol 370.27mg
Total Time 45 mins


WILD SERENDIPITY WRITINGS: SCOTCH EGGS - KICKED UP!
Scotch Eggs - Kicked up! I've been wanting to try baked Scotch eggs for some time. If you're not familiar with these little delights, a Scotch egg is a hard-boiled egg, encased in sausage meat.
From wildserendipityfoods.blogspot.com


KICKED UP SCOTCH EGGS RECIPES
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.
From tfrecipes.com


DEEP FRIED SCOTCH EGGS | HOW TO MAKE SCOTCH EGGS (VIDEO)
Mar 8, 2020 Deep Fried Scotch Eggs are super easy to make and are basically boiled Eggs wrapped in a blanket of Sausage meat, breaded and deep fried till golden brown.
From cheflolaskitchen.com


KICKED UP SCOTCH EGGS RECIPE - PINTEREST
Learn how to make delicious and flavorful Scotch Eggs with a twist from FoodNetwork.com.
From pinterest.com


KICKED UP SCOTCH EGGS | RAMONADEB - COPY ME THAT
Kicked Up Scotch Eggs. foodnetwork.com Ramonadeb. loading... X. RECIPE COURTESY OF EMERIL LAGASSE Ingredients. 1 1/2 pounds country-style sausage, casings removed and …
From copymethat.com


SCOTCH EGGS | DEEP FRIED BOILED EGGS WRAPPED IN …
Jan 1, 2025 Learn how to make Scotch Eggs from scratch with this easy recipe. Crispy outside, tender inside; perfect for breakfast, lunch, or a snack!
From poormansgourmetkitchen.com


KICKED UP SCOTCH EGGS RECIPE - COOKING INDEX
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 …
From cookingindex.com


DEVILLED EGGS - RECIPETIN EATS
Feb 5, 2025 1. “Large eggs” are an industry standard size, sold in cartons labelled “large eggs”, 600-660g / 24 oz for a dozen. “Extra large eggs” also ok, but if using jumbo, scale up the filling …
From recipetineats.com


KICKED UP SCOTCH EGGS : EMERIL LAGASSE : FOOD NETWORK - PINTEREST
Today. Watch. Shop
From pinterest.com


SCOTCH EGGS RECIPE - MY HOME MADE RECIPE
12 hours ago Step 06 Gently peel the cooled eggs and pat them dry with paper towels. Cut a 6-inch square of parchment paper. Place one sausage ball on the parchment and press with …
From myhomemaderecipe.com


SCOTCH EGGS WITH A PERFECT RUNNY YOLK - NERDS WITH KNIVES
Apr 5, 2017 A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack …
From nerdswithknives.com


KICKED UP SCOTCH EGGS RECIPE - CHEF'S RESOURCE RECIPES
Kicked Up Scotch Eggs is a classic Southern dish that combines the flavors of sausage, eggs, and breadcrumbs in a crispy, golden-brown coating. This recipe is a variation of the traditional …
From chefsresource.com


Related Search