DIJON SCOTCH EGGS
This version of Scotch eggs gets an extra kick from Dijon mustard, which is used in both the sausage mixture and the crunchy bread coating. By cooking the eggs to just soft boiled, the yolks remain deliciously creamy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil over high heat. Carefully lower 8 of the eggs into the boiling water one-by-one with a spoon and cook for 6 minutes. Prepare a bowl of ice water, then transfer the eggs to the bowl to stop the cooking process; let sit for at least 5 minutes. Carefully peel the eggs and set aside.
- Meanwhile, fill a large Dutch oven or heavy pot halfway with canola oil and heat over medium-high heat to 350 degrees F.
- Combine the sausage, 1/4 cup of the mustard and half the parsley in a medium bowl and mix well. Divide the sausage mixture into 8 even balls. Flatten each ball into an oval in your hand, put a peeled egg in the middle of each and wrap the sausage mixture around to completely cover.
- Put the flour in a shallow dish. Crack the remaining egg into another shallow dish, add the remaining 1/4 cup mustard and beat with a fork until well combined. Put the breadcrumbs in a third shallow dish. Dip the sausage-covered eggs first in the flour, then in the egg mixture, then in the breadcrumbs to coat.
- Carefully lower the coated eggs one-by-one into the hot oil with a slotted spoon (the oil temperature will drop to around 300 degrees F). Cook, adjusting the heat as needed to remain around 300 degrees F and turning the eggs to ensure even cooking, until golden brown all over and the sausage is cooked through, about 10 minutes. Transfer the eggs to a paper-towel-lined plate. Sprinkle with salt, pepper and the remaining parsley and gently roll the eggs a few times to coat. Cut each egg in half lengthwise and serve immediately with extra mustard.
CRUNCHY SCOTCH EGGS WITH HORSERADISH AND PICKLES
Steps:
- Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
- Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
- In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
- Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 74 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 19 grams, Sodium 969 milligrams, Sugar 1 gram, TransFat 0 grams
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
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.
SCOTCH EGGS
Steps:
- Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
- Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
- Preheat oven to 375 degrees F.
- Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
- Blend ingredients together and refrigerate until ready to use.
SEVEN RIVERS HOGMANAY SCOTCH EGGS
I'm proud of my Scottish heritage, as well as my love of food (heck- I'm a Midwesterner!) This named for the Seven Rivers Highland Society here in St. Louis, MO, and for Hogmanay- a truly Scottish celebration! Scotch Eggs were invented in London by Fortnum & Mason, a food shop, in 1851- apparently in a "Let's pretend to be Scottish" craze. Silly sasenachs! But the name stuck, as did their portability. Some call these "picnic eggs", some call them "savory eggs" (using chopped eggs) but these are a great item to bring to the office pot-luck, that will leave your co-workers raving! I first tried Scotch Eggs at the Missouri Tartan Day Festivities a few years ago. I was hooked and when I finally saw how easy they were to make I mastered them! And searched the world over for variations! And the one I liked was the one from The HandMade Scotch Egg Company in the UK. Alas, we can't get them here- but here is my version of one of theirs. If you go there, avoid the pre-packaged ones at Tesco's, Sainsbury's and the ilk as those are horrid! And when you can get them here, some are poorly made, and served with a lack-luster approach as an "appetizer". Yet, these are an easy and unique way to take a quick breakfast out the door to work and can eat this in the car with one hand and no mess! Yep- Portability! The key I learned to making any type of Scotch Egg is the quality of the sausage! If you use the low-priced, "discount" stuff, you will end up with holes and gaps in the outer sausage shell. Go for Jimmy Dean, R.B.Rice, Johnsonville, or your favourite one. My daughter loves making these, and everytime we have taken them to a pot-luck lunch, or just something different. EGG + HAM + SAUSAGE + BREAD(ing) = YUMMMM.
Provided by Chef MacKinnon
Categories One Dish Meal
Time 55m
Yield 12 eggs, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. Then set them aside so you can grab them as you go.
- Take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (Note that I said "you know what you have"- I have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
- Take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. Set it aside. (You might need a 2nd pound of sausage- so be ready!) Wearing rubber gloves is a nice idea.
- Take 1 of the eggs, and roll it into the flour.
- Wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
- Take the sausage you just worked, and roll it around the entire ham & egg;.
- You'll need to make sure that the sausage covers the entire "egg" and has no gaps. If you do have a few gaps, don't worry this comes with practice!
- Then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
- Now that it is coated, place it into the fryer set at 400°F (I use a slotted spoon for this).
- Once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (I use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
- Serve as is, or cut into halves with a "spicy-brown mustard". Now according to my Brit mates, try to find Branston Pickle- you may your imported foodst market might carry this, or order it online. This is a BROWN relish- made by Crosse & Blackwell- and is very addictive! It has all sorts of goodies in it and is GREAT with these! These can be served warm, or cold and you will find you may well have to make more!
- Place these Gobs of Goodness into "zip-lock" bags, and use within 3 days or so. They are great as a "breakfast" on the run as a true 1-hand meal!
Nutrition Facts : Calories 1043.7, Fat 73.2, SaturatedFat 24.2, Cholesterol 986, Sodium 2407.3, Carbohydrate 27.4, Fiber 0.8, Sugar 1.6, Protein 63.4
TWISTED SCOTCH EGG #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The zip that you get from the ranch seasoning, along with the Greek yogurt and Parmesan cheese, really puts a new spin on an old classic. Introducing... the Ranched-up Scotch egg. *Note: Prep and cook time does not include boiling the eggs, or the dressing prep. *** For a more traditional Scotch egg, simply leave out the ranch dressing & seasoning mix altogether. Also, just beat together 1/8 c milk and 1 egg to replace the yogurt concoction... (that is, unless you want a dipping sauce, then I recommended the ranch dressing mixture).
Provided by rosie316
Categories Breakfast
Time 1h
Yield 6-12 appetizers, 6 serving(s)
Number Of Ingredients 10
Steps:
- To get started, remove 1 Tablespoon of the "Hidden Valley Original Ranch Dressing & Seasoning Mix" and set aside. In a medium size glass bowl, combine the milk and Greek yogurt with a whisk. After blending well, add the remaining package of the Ranch dressing & seasoning mix, whisking to incorporate. Cover with plastic wrap and refrigerate for 2 hours (or up to 24).
- Meanwhile, using a glass baking dish (9x9), combine the Panko bread crumbs, the grated Parm and the chives. Set aside.
- So on we go -- Put the flour on a plate (before getting your hands yucky). Next, open the 1 lb tube of ground pork sausage. Place in medium size glass bowl and break it up. Now the fun begins! -- Sprinkle in the reserved tablespoon of Ranch dressing & seasoning mix. "Using your hands", incorporate the seasoning into the sausage.
- Divide the sausage into 6 equal portions and roll in your hands to make 6 meatballs. (If its sticking too much to your hands, try wetting your hands under cold water). Now smash them flat, like a very thin pancake (so that each patty is large enough to engulf 1 egg).
- Roll each egg in the flour. Place 1 floured egg in the center of each flattened patty. Carefully wrap the sausage around the egg. (Be sure to seal the egg with sausage all the way around). Place rolled eggs in the same bowl you used to mix the sausage and seasoning (less dirty dishes).
- Now we have a decision to make -- either to bake or to fry? Hmmm? If your opting for the "healthy" baked version, preheat your oven now to 400*. (If your going to go with the true Scotch egg, we'll be frying soon, but don't start the oil just yet).
- Remove the Ranch/yogurt/milk dressing (that we made earlier), from the refrigerator and give it a good stir. Divide the dressing mixture evenly between the bowl that it's in now, and a clean glass dipping bowl (less dirty dishes). Cover and refrigerate the fresh dipping bowl of dressing (re-using the plastic wrap from the 1st bowl -- I'm frugal) to use later.
- Set up an assembly line -- sausage wrapped eggs, dressing bowl, and finally, we get back to the Panko/Parm/chive mixture.
- Baking: Line a baking sheet with aluminum foil. Set wire baking rack over sheet pan. Roll each egg around in dressing to coat and shake of excess before placing into the bread crumb mixture. Roll egg around in breading to coat. Place directly onto wire rack. When all are complete, put on center rack, in the already preheated 400* oven, and bake approximately 30 minutes (turning every 10 minutes for browning). When the sausage is completely cooked thru, remove from oven and allow to cool 10 minutes on the rack.
- Frying: Heat a skillet (I prefer cast iron, it heats more evenly) over medium-high heat and add the oil. bring temp of oil up to 375*. While oil is heating, assemble the eggs as listed above, but go directly from the breading process to the frying pan (if oil is up to correct temp). Fry only 3 eggs at a time, as not to drop the oil temp too much. Fry eggs approximately 3-4 minutes per side (fry, turn, fry, turn etc.) until the sausage is completely cooked thru and not burning. Total time is about 12-16 minutes (4 turns). Remove to a wire rack to let drain and start the 2nd batch. Allow all eggs to cool for approximately 10 minutes.
- Now, remove the remaining dressing from the refrigerator while the eggs are cooling. Place the dressing dipping bowl in the center of a platter. When eggs are cooled, slice lengthwise to expose the delicious inside. Lay the halved eggs on a serving platter, arranging them around the dip bowl and ENJOY!
Nutrition Facts : Calories 458.5, Fat 30.1, SaturatedFat 10.7, Cholesterol 252.4, Sodium 820, Carbohydrate 19.8, Fiber 1, Sugar 3.8, Protein 25.1
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
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