SCOTCH EGG RECIPE RECIPES
SCOTCH EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME
A crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. 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
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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, FatContent 20g fat (7g saturated fat), CholesterolContent 275mg cholesterol, SodiumContent 463mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 14g protein.
CHEF JOHN'S SCOTCH EGGS | ALLRECIPES
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 Breakfast and Brunch Eggs
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 Scotch eggs
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, CarbohydrateContent 24 g, CholesterolContent 286.5 mg, FatContent 40.5 g, FiberContent 0.4 g, ProteinContent 24.3 g, SaturatedFatContent 10.6 g, SodiumContent 996.3 mg, SugarContent 1.2 g
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BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES
I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled centre, leave the eggs in to boil for an extra couple of minutes at the start. These are the ultimate picnic snack.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 613 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 613 calories per serving
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
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SCOTCH EGG RECIPES | BBC GOOD FOOD
Dig out your picnic basket ready for some homemade Scotch eggs. See our top rated Scotch egg recipes to enjoy with salad, chutneys and other picnic foods.
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From bbcgoodfood.com
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BAKED SCOTCH EGGS RECIPE - BETTYCROCKER.COM
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they’ve become a modern favorite, thanks to their frequent appearance at fairs and Renaissance Festivals. Serve with ranch dressing, hot sauce or hot mustard sauce.
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
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CHEF JOHN'S SCOTCH EGGS | ALLRECIPES
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.
From allrecipes.com
Reviews 4.8
Total Time 50 minutes
Category Breakfast and Brunch, Eggs
Calories 542.4 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 50 minutes
Category Breakfast and Brunch, Eggs
Calories 542.4 calories per serving
- 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.
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EASY SCOTCH EGGS RECIPE | BBC GOOD FOOD
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe
From bbcgoodfood.com
Total Time 40 minutes
Category Main course, Snack
Cuisine British
Calories 785 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Main course, Snack
Cuisine British
Calories 785 calories per serving
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
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SCOTCH EGG RECIPE | BRITISH RECIPES | UNCUT RECIPES
TRADITIONAL BRITISH RECIPE: A Scotch egg consists of a Soft Boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. There are a number of different theories about the origins and etymology of Scotch eggs. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738 but the name for the snack was supposedly derived from a nick-name used by Londoners who lived around Wellington Barracks after Officers of the Scots Guards stationed there developed a taste for the snack.
From uncutrecipes.com
Reviews 5.0
Total Time 60 minutes
Calories 390 cal per serving
From uncutrecipes.com
Reviews 5.0
Total Time 60 minutes
Calories 390 cal per serving
- 01 - Begin by dicing the Vegetables finely. 02 - Sweat the Vegetables in a pan until soft, and then season. Spread it out and allow to cool. 03 - Place five Eggs into boiling salted water for six minutes. Put the Eggs in iced water for one minute to stop them cooking. 04 - De-shell the Eggs. 05 - Mix the cooled diced Vegetables and the Pork. 06 - Divide the mixture into five 96gr / 3.38oz bundles of Pork and Vegetable mix, and wrap the Mix around the Eggs. 07 - Coat the Egg in the seasoned Flour, and then the Egg Wash. Then roll the Egg in the seasoned Breadcrumbs. 08 - Cook the Scotch Egg hot oil at 190C / 374F for two minutes until golden brown. Then cook in a hot oven at 200C / 392F for six minutes. 09 - Serve with sauce. Enjoy.
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Oct 01, 2019 · Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute.
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Scotch egg recipes. Scotch eggs are a classic British picnic snack, traditionally made from a hard-boiled egg wrapped in sausage meat, which is then crumbed and deep-fried. Chefs are now embracing the possibilities of the humble Scotch egg, replacing the traditional sausage meat with all manner of delicious fillings.
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Step 2. Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg. Step 3. Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
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SCOTCH EGGS RECIPE : SBS FOOD
Place 6 eggs in a saucepan of water. Bring to the boil, then reduce heat to low and cook for 3 minutes for soft-boiled eggs. Drain eggs and plunge immediately in a bowl of iced water until cool.
From sbs.com.au
From sbs.com.au
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HOW TO MAKE SCOTCH EGGS RECIPE - BBC FOOD
Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on ...
From bbc.co.uk
From bbc.co.uk
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