SCOTCH EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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
More about "scotch egg soft boiled recipes"
SCOTCH EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Appetizers, Breakfast, Brunch
Calories 283 calories per serving
- 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.
CHEF JOHN'S SCOTCH EGGS | ALLRECIPES
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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