How To make Scottish Eggs
Ingredients
1
pound
sausage meat
7
each
eggs
2
tablespoon
onion, finely chopped or grated
1
teaspoon
poultry seasoning, or sage
1
teaspoon
cumin
1
teaspoon
water
1
flour, for coating purposes
1
breadcrumbs, fine, dry
1
kokanee beer
Directions:
To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.
When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.
A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.
Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.
These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!
How To make Scottish Eggs's Videos
You've Never Had An Egg Cooked Like This
If you have been searching for a new egg recipe or a new breakfast or lunch item then look no further because this truly is the perfect scotch egg recipe.
Scotch Eggs Full Recipe:
12 eggs (local and organic preferred)
3 1/2 lbs ground pork meat (with at least 20% fat content)
2 tbsp rosemary salt
1 tbsp ground white pepper
2 tsp ground mace
2 tsp onion powder
2 tsp ground ginger
1 tsp nutmeg
Worcestershire Mayo:
2 eggs cooked for 5 minutes and then chilled
3 medium cloves garlic smashed
1 tbsp Worcestershire sauce
1 tbsp mustard
1/2 tsp Maldon salt
2 1/2 tsp white wine vinegar
1 1/4 cups avocado oil
For the Breading:
1/3 cup all-purpose flour
2 eggs beaten
3 cups panko
12 sprigs stripped thyme
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How to Cook Scotch Egg - Ultimate Camping Breakfast!
Scotch Egg
Prepare the eggs before hand and then bring them camping and just fry them in the field. Pack country sausage around soft boiled egg. Roll sausage in all purpose flour, then egg, then panko bread crumbs. Fry in peanut oil for about 5 minutes.
The Kelly Kettle is what I use to boil water and cook over a fist full of twigs.
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Cooking Proper Classics with Tom Kerridge: Black Pudding Scotch Eggs Recipe
The ultimate scotch egg recipe from Tom Kerridge!
This scotch egg recipe will have you cooking up a storm. Check out the method below to learn how to cook this delicious dish. Let me know how you get on in the comments!
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Recipe:
(Serves 4)
Ingredients:
4 x medium free-range eggs, soft boiled
300g sausage meat
100g black pudding
½ tsp fennel seeds
1 bunch of sage chopped
For coating:
2 eggs beaten
30g plain flour to dust
Sage and onion stuffing mix
For chopped rosemary mayo:
100g mayonnaise
1 tbsp English mustard
1 tsp chopped rosemary
1 tsp cracked black pepper
Method:
- Firstly, peel the soft-boiled eggs carefully, then pop onto a tray to air dry.
- Now peel the skins from the sausage and add to a mixing bowl.
- Then crumble in the black pudding, sage and fennel seeds, season with a pinch of salt and cracked black pepper, then with your hands mix till everything is well distributed.
- Next dived the mix into 4 balls, then take one of the stuffing balls and press it onto the palm of your hand and flatten out evenly, now carefully press the dried boil egg into the middle, now draw the sausage meat around the egg to enclose the egg, then repeat for the others.
- Once all have been wrapped pop them in the fridge to firm up for 20 minutes or so.
- To make the rosemary mayonnaise and all of the ingredients into a mixing bowl and then keep to one side ready for serving.
- Next up remove the scotch eggs from the fridge and then coat in the flour, then dip into the beaten eggs, then cover in the breadcrumbs and repeat for all four of them.
- To cook them pre heat a fryer to 180 degrees celsius, then lower the four scotch eggs into the basket and low into the hot oil and fry for 4 minutes, once coloured pop into an oven for 3 minutes to make sure the sausage meat is cooked but the egg is still gorgeous and runny.
- Once cooked remove from the fryer and drain on some kitchen towel and season with flaky salt, then serve with the punchy mayo.
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Goes great with
Homemade Baked Beans:
Tomato soup:
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Baked Scotch Eggs
Making scotch eggs is really not as hard as some may think and makes such a great dish for either breakfast or any other part of the day. They can be a great picnic dish or party snack as well. The classic scotch eggs are deep fried but baking them makes them a bit healthier and they turn out really well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
4 eggs
1 pound (450g) good quality sausage meat, casing removed
1/2 tsp (2g) nutmeg
1 tsp (5g) mustard
1/4 cup (14g) parsley
1/2 cup (14g) chives
Salt and freshly ground black pepper
For coating
Flour
2 eggs, beaten
Bread crumbs or crushed cornflakes
1. Put the eggs into a medium pan, cover with cold water and bring to the boil. Boil for 4 minutes, then transfer to a bowl of ice cold water. Peel them when cooled.
2. In a medium bowl combine sausage meat with nutmeg, mustard, parsley, chives, salt and pepper. Divide the mixture into four parts.
3. Take one piece of sausage mixture, form a ball and flatten into a patty. Roll the egg in flour and shape the sausage patty around egg. Repeat this step with the rest of the eggs.
4. Preheat oven to 400F (200C).
5. Roll each wrapped egg into flour, then dip into beaten eggs and coat with either breadcrumbs or crushed cornflakes.
6. Place on ungreased baking sheet and bake for 35 minutes until sausage is completely cooked.
7. Rest for 5 minutes before serving.
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Classic Scotch Eggs
How to make delicious Scotch eggs, step by step, simple instructions, from start to finish.
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How to make Scotch Eggs | Easy Party Snacks | Mince Recipes Easy
Easily make Scotch Eggs at Home with this easy step by step recipe video with Tips | Easy Scotch Eggs Recipe
► The best and tasty scotch eggs, a delicious snack or appetizer perfect for picnics or any occasions, made with eggs wrapped with seasoned meat and coated in breadcrumbs, I like scotch eggs hard boiled, but if you prefer them little runny then boil the eggs as per your preference
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1 cup = 250 ml; Tbsp. = Tablespoon = 15 ml; tsp. = teaspoon = 5 ml; g = grams
Ingredients:
400g Meat Mince [Keema]
6 Eggs
2 Garlic Cloves
1 tsp. Mixed Herbs (store bought)
Cooking Oil
Salt to Taste
For Coating
1 Egg
2 Tbsp. Milk
Breadcrumbs (as required)
Plain Flour [Maida] (as required)
Makes: 6
Preparation Time: 30 mins
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