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.
BAKED SCOTCH EGGS
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they've become a modern favorite, thanks to their frequent appearance at fairs and Renaissance Festivals. Serve with ranch dressing, hot sauce or hot mustard sauce.
Provided by By Jessica Walker
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
- Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Nutrition Facts : ServingSize 1 Serving
BAKED SCOTCH EGGS
The inhabitants of Scotland seem to have a mania for deep fried food; they are notorious for deep frying Mars bars. Scotch Eggs are one of their better efforts in this tradition. However, these are just as good baked and a great deal less greasy.
Provided by Jenny Sanders
Categories Breakfast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the meat thoroughly with the seasonings and divide into four equal portions.
- Have the four eggs hard boiled, for about 12 minutes.
- Peel them, dip them in water and coat them in flour.
- Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Beat the remaining egg.
- Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
- Chill for one hour.
- Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Nutrition Facts : Calories 603, Fat 32.9, SaturatedFat 11.6, Cholesterol 314.3, Sodium 838.6, Carbohydrate 39.7, Fiber 2.6, Sugar 3.6, Protein 34.3
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
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BAKED SCOTCH EGGS RECIPE | DELICIOUS. MAGAZINE
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5/5 (4)Category Scotch Egg RecipesCuisine British RecipesCalories 304 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the eggs in a large pan of boiling water and boil for 6 minutes exactly. Drain, cool under running cold water, then shell.
- Meanwhile, combine the turkey mince, allspice, coriander and spring onions in a bowl, then season.
- Divide the mince into 6 equal balls, then flatten each to a disc in the palm of your hand. Put a cooled egg in the middle, then use your other hand to mould the meat around the egg, completely enclosing it. Shape into a ball and set aside. Repeat with the remaining eggs and meat portions.
- Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Dust a scotch egg with a little flour, then toss between your hands to remove any excess. Dip into the beaten egg, shaking off any excess, then roll in the breadcrumbs. Set aside, then repeat with the other scotch eggs (see Make Ahead).
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- Preheat oven to 400°F (200ºC). Place 8 eggs in saucepan in single layer, if possible. Add enough cold water to cover eggs by at least 1 in. (2.5 cm). Bring to boil over high heat; cook 1 min. Remove from heat. Let stand, covered, 5 min. Rinse cooked eggs under cold water and peel. Break up sausage meat in bowl.
- Place flour in shallow dish. In another shallow dish, beat remaining 2 eggs. In third shallow dish, toss panko with melted butter, parsley and pepper.
- Form ⅓ cup (75 mL) sausage meat into ¼-in. (5-mm) thick patty. Add cooked egg to centre of patty and enclose egg in even layer of meat. Coat in flour (shaking off excess), dip in beaten eggs and roll in panko mixture. Place on parchment paper-lined baking sheet. Make 8 Scotch eggs.
- Bake 25 min until golden brown and instant-read thermometer registers 160°F (71°C) when inserted into sausage meat. Serve hot or cold.
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