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
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
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.
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.
SCOTCH EGGS
A hidden layer of bacon makes this traditional Scotch egg recipe extra special
Provided by Sarah Cook
Categories Buffet, Side dish, Snack
Time 1h50m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
- Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
- Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
- Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs - it should be just cooked.
- When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
- Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
- Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are - just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
- To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil - if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.Watch our scotch egg video for an easy to follow tutorial.
Nutrition Facts : Calories 590 calories, Fat 41 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 2.49 milligram of sodium
More about "next level scotch eggs food"
WHAT TO SERVE WITH SCOTCH EGGS - 13 DELICIOUS SIDE …
From pantryandlarder.com
Ratings 1Category Side DishCuisine BritishTotal Time 15 mins
SCOTCH EGGS WITH PICKLED ONION SALAD | GET CRACKING
From eggs.ca
BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES
From jamieoliver.com
THE CRISPIEST, OOZIEST POACHED EGGS COME FROM THE OVEN
From epicurious.com
HOW TO MAKE SCOTCH EGGS – RECIPE
From theguardian.com
NEXT LEVEL SCOTCH EGGS
From trendradars.com
CLASSIC BRITISH SCOTCH EGGS
From feastgloriousfeast.com
SCOTCH EGGS RECIPE (THE BEST, EASIEST GUIDE) | KITCHN
From thekitchn.com
NEXT LEVEL SCOTCH EGGS
From cookerapp.com
NEXT LEVEL SCOTCH EGGS; EXCELLENT EGGS BBC GOOD FOOD DAILY RECIPE …
From thefreelibrary.com
THE 10 BEST SAUCES FOR SCOTCH EGGS
From happymuncher.com
BEST SCOTCH EGG RECIPE - HOW TO MAKE SCOTCH EGGS
From goodhousekeeping.com
HOME - EGG FARMERS OF NOVA SCOTIA
From nsegg.ca
SCOTCH EGGS RECIPE | BON APPéTIT
From bonappetit.com
2022 EGGS FOR BREAKFAST TRENDS
From burnbraefarms.com
SCOTCH EGGS WITH A PERFECT RUNNY YOLK
From nerdswithknives.com
NEXT LEVEL BURGER IS OPENING A VEGAN CHICKEN CHAIN WITH …
From vegnews.com
SCOTCH EGG RECIPES
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