Egg Kichlach Recipe 355

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KICKED UP SCOTCH EGGS



Kicked Up Scotch Eggs image

Provided by Emeril Lagasse

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds country-style sausage, casings removed and crumbled
1/2 teaspoon cayenne
1/2 teaspoon salt
4 hard-boiled eggs, shells removed
1 cup bread crumbs
Creole seasoning, recipe follows
1/2 cup flour
1 beaten egg
Vegetable oil, for deep-frying the eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
  • Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
  • In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EGG KICHLACH RECIPE - (3.5/5)



Egg Kichlach Recipe - (3.5/5) image

Provided by rygpoway

Number Of Ingredients 3

2 eggs
pinch salt
flour enough for soft dough

Steps:

  • 1. Beat eggs. 2. Add flour and salt. 3. Make into ball. Roll out. Cut into slice. 4. Place on heavily greased pan. 5. Bake 350 degree till done.

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