Kicked Up Scotch Eggs Food

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CHEF JOHN'S SCOTCH EGGS



Chef John's Scotch Eggs image

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

oil for frying
6 cold large eggs
21 ounces bulk Italian sausage
¼ teaspoon dry mustard
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
1 cup panko bread crumbs, or as needed
½ cup all-purpose flour, or as needed
2 eggs, beaten

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

SCOTCH EGGS



Scotch Eggs image

A delicious and easy Christmas Eve recipe for your family.

Provided by Chasity LeGrand

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 6

1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
  • Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
  • Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g

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.

EASY SCOTCH EGGS



Easy Scotch eggs image

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

5 large eggs
300g good-quality pork sausage, skinned
1 tsp black peppercorns, crushed
140g cooked ham, shredded
25g sage, apple & onion stuffing mix
1 tsp chopped sage
1 tsp chopped thyme
1 tsp chopped parsley
100g plain flour, seasoned, plus extra for dusting
100g dried breadcrumbs
sunflower oil, for frying
piccalilli, to serve

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

FALAFEL SCOTCH EGGS



Falafel Scotch eggs image

Combine two winning dishes in this picnic-friendly recipe of eggs coated in spiced, herbed chickpeas

Provided by Sarah Cook

Categories     Treat

Time 55m

Yield Makes 8

Number Of Ingredients 13

9 large eggs
1 tbsp olive oil , plus extra for rolling
2 large onions , chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can chickpea , drained
½ small pack coriander , leaves only
200g wholemeal breadcrumb
5 tbsp plain flour , plus extra for dusting
25g panko or dried breadcrumbs
3 tbsp sesame seed
sunflower or vegetable oil , for frying

Steps:

  • Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
  • While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
  • Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it's sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
  • Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.

Nutrition Facts : Calories 404 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

SCOTCH EGGS



Scotch Eggs image

A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 5

1 pound bulk pork sausage
Salt and pepper to taste
6 hard-boiled large eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

Steps:

  • Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.

Nutrition Facts : Calories 283 calories, Fat 20g fat (7g saturated fat), Cholesterol 275mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.

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