Real Scotch Eggs Food

CHEF JOHN'S SCOTCH EGGS

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.

PROPER SCOTCH EGGS

Steps:

• Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
• Squeeze the sausages out of their skins and into a bowl.
• Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
• Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
• Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
• Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
• Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
• Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute - if it sizzles and browns, it's ready.
• Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
• Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

SCOTCH EGGS

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.

HOMEMADE SCOTCH EGGS

Steps:

• In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
• Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
• Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

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.

OLD-FASHIONED SCOTCH EGGS

Steps:

• 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 and cool; peel.
• In a large deep skillet heat about 1 inch of vegetable oil until hot.
• Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

REAL SCOTCH EGGS

Steps:

• beat 2 of the eggs in a shallow bowl.
• put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
• plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
• Finely chop ham and anchovies in processor.
• combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
• brush each boiled egg with the remaining beaten egg.
• mould the ham mix aroung the eggs with your hands.
• fry in oil and butter on a medium heat until brown all over.

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.

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.

SCOTCH EGGS

Steps:

• Prepare an ice-water bath; set aside. Place 6 eggs in a saucepan large enough to accommodate them in a single layer. Fill with cold water, covering eggs by 1 inch. Bring to a boil over medium-high heat. Remove from heat. Cover; let stand 11 minutes. Place eggs in ice-water bath; let cool 2 minutes. Gently press eggs against a hard surface to crack shells, then peel under cold running water.
• Put pork, 1/4 cup breadcrumbs, 1 raw egg, thyme, allspice, salt, and pepper into a medium bowl. Using your hands, mix until combined. Using damp hands, break off a 2-inch piece (about 3 ounces) of meat mixture, and flatten into a patty. Place 1 peeled hard-boiled egg in center of patty, and work meat mixture up sides until egg is completely enclosed. Repeat with remaining meat mixture and eggs.
• Dust each wrapped egg with flour. Whisk together remaining raw egg and the milk in a shallow bowl. Place remaining cup breadcrumbs in another shallow bowl. Roll eggs in milk mixture and then in breadcrumbs to coat.
• Heat oil in a large, heavy saucepan until it registers 360 degrees on a deep-fry thermometer. Working in 2 batches, fry eggs until meat mixture is golden and cooked through, about 6 minutes. Transfer to a plate lined with paper towels; let drain. Serve warm or at room temperature.

SCOTCH EGGS

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.

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS

Steps:

• Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
• Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.
• Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.
• Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
• Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread- if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown color. Drain on crumpled silicone paper (parchment), or paper towels.
• Serve warm or cold. May be served whole, or halved. Good with mustard or chutney, for dipping.