CHEF JOHN'S SCOTCH EGGS
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
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
I got this from an older English woman at our church. It is one of our favorites. I prefer using the Italian bread crumbs but plain work just as well. The ingredients are approximations because it depends on the size of the eggs and how many you want to make. They even reheat well the next day in the microwave. Updated 11/8/05 with alternate cooking instructions
Provided by Mysterygirl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs.
- Wrap with sausage meat making sure that no egg shows through.
- Dip in beaten egg, then flour, then egg, then seasoned bread crumbs making sure to get a good seal.
- Deep fry in hot oil 6-7 minutes or until sausage meat is thoroughly cooked.
- Great served with mustard.
- Alternate cooking instructions: Instead of frying you may bake these.
- Heat oven to 425.
- Set a cooking/cooling rack on a cookie sheet.
- Place breaded eggs on cookie sheet.
- Spray breaded eggs with non-stick cooking spray (like PAM).
- Bake for about 30-40 minutes depending upon how thick your sausage layer is.
- Eggs will come out crispy and nicely browned.
Nutrition Facts : Calories 665.6, Fat 38.3, SaturatedFat 12.4, Cholesterol 346.4, Sodium 1337.7, Carbohydrate 44.9, Fiber 2.3, Sugar 2.3, Protein 32.5
SCOTCH EGGS
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
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
KICKED UP SCOTCH EGGS
Provided by Emeril Lagasse
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. 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 skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.
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
The egg in the middle makes this a protein-packed finger food,.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6
Number Of Ingredients 10
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
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
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
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SCOTCH EGGS RECIPE - BBC FOOD
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Cuisine BritishCategory Starters & NibblesServings 4
- Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
- Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
- Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
- Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
- Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
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