BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
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
Make and share this Scotch Eggs recipe from Food.com.
Provided by Food.com
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil is heating, divide the sausage into 6 portions. Put the breadcrumbs, flour and beaten eggs in separate shallow bowls. Roll each hard-boiled egg in the flour and press 1 portion of the sausage around each egg. Dip the sausage-wrapped eggs into the beaten eggs and roll in the breadcrumbs.
- When the oil is hot, fry the eggs in batches until the sausage is cooked and the eggs are golden, 4 to 5 minutes. Transfer the eggs to a paper towel-lined plate and serve warm.
Nutrition Facts : Calories 449.1, Fat 29.2, SaturatedFat 9.3, Cholesterol 312.1, Sodium 751.4, Carbohydrate 18.4, Fiber 0.9, Sugar 1.5, Protein 26
SCOTCH EGGS
Scotch Eggs If you love the classic pub snack 'scotch eggs' then these delicious, healthy alternatives are not to be missed. We've created them using lean turkey mince and coated in ground almonds instead of breadcrumbs to create a nutritious snack that saves on calories. When boiling the eggs don't be tempted to leave for longer than 5 minutes. This is just enough time to cook the whites and the eggs will cook further when they are in the oven.
Provided by hello
Categories Breakfast
Time 1h
Yield 6 eggs
Number Of Ingredients 8
Steps:
- Gently fry the chopped shallot in a frying pan until browned, then set aside to cool.
- Place 6 of the eggs in a pan of boiling water and leave on a high heat for 5 minutes, then remove and soak them in cold water.
- Break the shells off each of the eggs, then pat them with kitchen roll to remove any moisture (this will make it easier for the turkey to stick to the eggs).
- Mix together the ground turkey, fried shallot, herbs and spices in a large bowl, then divide into 6 equal parts.
- Flatten the turkey mixture, then place each egg into the centre and gently fold the turkey mixture so it covers the whole egg. Repeat with all 6 eggs.
- Crack the last egg into a bowl and whisk, then coat the turkey in egg and roll in the almonds.
- Preheat the oven to 170C/340F, and leave the eggs for 10 minutes before baking.
- Bake for 20-30 minutes.
Nutrition Facts : Calories 292.8, Fat 18.9, SaturatedFat 4.2, Cholesterol 268, Sodium 132.5, Carbohydrate 4.6, Fiber 2, Sugar 0.9, Protein 25.9
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