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
Babe wanted a Scotch egg 
Recipe for 4 eggs
Ingredients
- 5 large eggs
- 500g pork mince
- 2g fennel seeds
- 6g salt
- 1g All spice
- 2g pepper
- 100g panko bread crumbs
- 50g flour
- Piccalilli, to serve
Method
1. Place your eggs into boiling water for 6 minutes 30 sec and then plunge them into an ice bath to cool.
2. Once cooled, peel your eggs and leave them to dry.
3. Put your pork mince into a bowl with the ground fennel seeds, all spice, salt and pepper. Mix well but don't over mix.
4. Make a thin patty with the pork mince and place an egg in the center. Bring all the sides together so the egg is evenly covered in the pork. Leave these in the freezer for 10 minutes to chill.
5. Set up a breading station with flour, whisked egg and bread crumbs. Crumb all the eggs covered in pork.
6. Deep-fry at 160°c for 8-10 minutes.
7. Enjoy with piccalilli on the side.
Scotch Eggs | Starters | Sanjeev Kapoor Khazana
Here’s the recipe of Scotch Eggs, an incredibly tasty dish!
SCOTCH EGGS
Ingredients
2 eggs
200 grams mutton mince
1 spring onion, chopped
1 tablespoon chopped garlic
Salt to taste
Pinch of black pepper powder
Pinch of cayenne pepper
1 egg, for crumbing
3 tablespoons breadcrumbs
3 tablespoons refined flour (maida)
Oil for deep frying
Method
1. Soft boil the eggs for four minutes in water.
2. Put mutton mince in a mixing bowl, add spring onion, garlic,
salt, pepper powder and cayenne pepper and mix well.
3. Refresh the boiled eggs in iced water. Drain and carefully peel
the eggs.
4. Place a piece of cling wrap on the work top, take a portion of
the mutton mixture and spread on it evenly. Place an egg in
the centre and coat the mince evenly around the egg. Shape
into a ball making sure the egg stays in the centre. Repeat the
same for the second egg.
5. For the coating, break an egg into a bowl, add salt and whisk.
Spread breadcrumbs on a plate.
6. Heat sufficient oil in a wok.
7. Dust some flour on the balls, then dip them in egg and then in
breadcrumbs. Shake off the excess crumbs. Slide them into
hot oil and deep-fry in moderately hot oil till they are golden or
till mutton is cooked. Drain on absorbent paper.
8. Cut into half, place on a serving plate and serve hot.
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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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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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Scotch Egg Recipe With Runny yolk | Wrapped in Spicy Pork Mince, Panko Breadcrumbs & Deep Fried
I’m going to show you how to make a homemade scotch egg with the perfect runny egg yolk. This really is the best scotch egg recipe out there!
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The trick is in the cooking time for the soft boiled eggs and handling them very carefully! The pork mince is seasoned to create a spicy breakfast style of sausage and then carefully wrapped around the egg with the soft yolk. A coating in Panko breadcrumbs and a quick deep fry gives these scotch eggs a really crispy texture.
But where does the Authentic classic Scotch egg come from? There are two schools of thought regarding the Scotch eggs origin. Some people believe they were born in the Whitby area of Yorkshire in the late 19th century and other believe they were created in Scotland as part of the big Scottish breakfast. Either way they are a greta snack and this recipe is well worth cooking.
This is an easy but rewarding Scotch Egg recipe so enjoy and let me know if you have any questions!
Ingredients:
Eggs (for the scotch eggs)
Eggs (for the breading process)
Panko breadcrumbs (for the breading process)
Flour (for the breading process)
Pork mince
Sea Salt
Back Pepper
Coriander seeds
Cumin seeds
Chilli flakes
Sumak
Vegetable oil for deep frying
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Fried scotch eggs with chicken: an easy and delicious version!
INGREDIENTS
4 eggs; 400 g (14 oz) minced chicken; 2 tsp ground ginger; 1 tsp chili flakes; 4 scallions, sliced; 4 tsp sugar; 2 tbsp soy sauce; 2 tsp garlic powder; 1 tsp salt; ½ tsp ground pepper; vegetable oil for frying.
METHOD
Make soft boiled eggs by putting them into simmering water and cooking for 4 minutes. Remove and put into ice cold water immediately. Peel. Combine chicken, ginger, chili flakes, scallions, sugar, soy sauce, garlic powder; salt and pepper. Divide minced chicken into 4 balls, place each between two greased sheets of parchment and press with a glass to make a thin patty. Remove paper and wrap chicken around the egg to cover completely. Make sure to remove excess mince around eggs to form a uniform and moderately thin layer that will cook evenly. Heat oil to 180C (350F). Dredge scotch eggs in flour, deep into beaten eggs and pass in breadcrumbs. Repeat egg and breadcrumbs layer if you prefer thicker crust. Fry each ball for 4 minutes (do not overcrowd the pan!) and transfer onto paper towels. Serve hot with your favorite sauce.