Delia Smiths Traditional Scotch Eggs With Fresh Herbs Recipes

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS

Steps:

• Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
• Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.
• Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.
• Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
• Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread- if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown color. Drain on crumpled silicone paper (parchment), or paper towels.
• Serve warm or cold. May be served whole, or halved. Good with mustard or chutney, for dipping.

DELIA'S HEAVENLY EGGS BENEDICT

Steps:

• Heat lemon juice and vinegar in a small saucepan just until the mixture starts to bubble and simmer. Meanwhile, place the egg yolks in the small bowl of your food processor (or in blender) and season with a smidgen of salt and pepper. Blend for one minute. Once the lemon juice/vinegar has come to a simmer turn your processor or blender back on. VERY slowly add the hot liquid in a small stream to the egg yolks while the food processor of blender is running.
• Using the same saucepan, melt butter over a VERY gentle heat. Do not allow butter to turn brown. When butter foams, turn the processor or blender back on and pour in the butter in a thin, SLOW, steady trickle. The slower you add it the better. Clean the bowl with a spatula and add to the sauce and pulse once.
• The key to a perfect poached egg is to keep the water at a bare simmer throughout the cooking. Place a small frying pan over gentle heat and add enough boiling water to fill it to 1 inch. Keep the heat gentle.
• Once you see tiny bubbles on the bottom of the pan, carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for exactly 1 minute. Use a timer.
• After one minute, remove the pan from the heat and let the eggs sit in the hot water and set timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
• Remove eggs, one at a time, with slotted spoon and let the spoon rest for a few seconds on a sheet of paper towel to absorb the excess water.
• When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
• Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise.
• Serve immediately on hot plates.

SCOTCH EGGS WITH FRESH HERBS

Steps:

• Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)
• Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.