Scotch Eggs With A Twist 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.

SCOTCH EGGS WITH A TWIST

Steps:

• Finely dice a small onion and finely chop the leek, lightly fry in the olive oil until soft. Leave to cool.
• Place one slice of white bread in food processor to make bread crumbs.
• In a bowl add the mince, herbs, salt,pepper and cooled onion and leek mixture, breadcrumbs and beaten egg and mix together very well. If you want to check for seasoning fry a small piece and taste.
• Shell eggs. Have prepared 3 separate plates, the beaten egg, breadcrumbs and one with some flour for your hands to keep them less sticky.
• Divide mixture into 6, take one portion and slightly flatten in your floured hand, place the egg in the middle and form the mixture around to make a nice round, continue until all six eggs are done.
• Dust in a little flour then put in beaten egg then breadcrumbs. When all are done place in the fridge for about 20 mins to firm up.
• Heat cooking oil to about 1800c and deep fry for about 5-8 mins until a beautiful golden brown.

SCRAMBLED EGGS WITH A TWIST

Steps:

• Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
• when the tomatoes are almost done start beating together the eggs and milk.
• Warm a pan and put the butter in so it melts and coats the bottom.
• Add the eggs and keep stirring gently as it cooks.
• Toast the bread and butter it.
• Place the eggs on the toast (buttered if you like).
• Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
• Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
• Serve straightaway.