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
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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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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Easy Scotch Eggs in the 18th Century
In this episode I talk to guest Michael Dragoo and together we talk about cooking at reenactments and we cook Scotch Eggs.
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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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Homemade Scotch Eggs - Gary Rhodes - BBC
Discover key moments from history and stories about fascinating people on the Official BBC Documentary channel:
Gary Rhodes shares his recipe for sumptuous home-made scotch eggs, ideal for a special picnic treat. Fantastic recipe idea from his New British Classics series.
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
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.