SCOTTISH EGGS RECIPES

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BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES



Best scotch egg recipe | Jamie Oliver picnic recipes image

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.

Total Time 40 minutes

Yield 8

Number Of Ingredients 9

10 large free-range eggs
8 higher-welfare sausages
½ a bunch of fresh chives
½ a bunch of fresh flat-leaf parsley
1 whole nutmeg for grating
1 tablespoon English mustard
plain flour for dusting
150 g fresh white breadcrumbs
2 litres vegetable oil

Steps:

    1. 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.
    2. Squeeze the sausages out of their skins and into a bowl.
    3. 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.
    4. 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.
    5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
    6. 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.
    7. 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.
    8. 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.
    9. 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.)
    10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Nutrition Facts : Calories 613 calories, FatContent 47 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 28.6 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 2.6 g salt, FiberContent 1.3 g fibre

BAKED SCOTCH EGGS RECIPE - BETTYCROCKER.COM



Baked Scotch Eggs Recipe - BettyCrocker.com image

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.

Provided by Jessica Walker

Total Time 50 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

1 lb bulk pork sausage
1 teaspoon dried minced onion
1 teaspoon salt
4 hard-cooked eggs, peeled
Gold Medal™ all-purpose flour
3/4 cup Progresso™ panko crispy bread crumbs
1 egg, beaten

Steps:

  • Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
  • Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
  • Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Nutrition Facts : ServingSize 1 Serving

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