Spiced Scotch Eggs Recipes

Steps:

• Preheat oven to 220C (200C fan forced).
• Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
• Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
• Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
• Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
• Serve spiced scotch eggs with salad.

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.

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.

Steps:

• Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.
• Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.
• Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they're completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.
• Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
• While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide the mixture into 6 and flatten with your hands (if the mixture you're using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you're having trouble. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

Steps:

• Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
• While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
• Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it's sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
• Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.