SCOTCH EGGS
Steps:
- Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
- Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
- Preheat oven to 375 degrees F.
- Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
- Blend ingredients together and refrigerate until ready to use.
HOMEMADE SCOTCH EGGS
Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.
Provided by UKLAINE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. 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. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 16.5 g, Cholesterol 323.4 mg, Fat 53.9 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 1324.3 mg, Sugar 2.1 g
SCOTCH EGGS
A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. 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
Time 40m
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, Fat 20g fat (7g saturated fat), Cholesterol 275mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
OLD-FASHIONED SCOTCH EGGS
Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat
Provided by P J K
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 5
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
- In a large deep skillet heat about 1 inch of vegetable oil until hot.
- Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 28.6 g, Cholesterol 353.7 mg, Fat 41.4 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 10.6 g, Sodium 1495.3 mg, Sugar 2.9 g
REAL SCOTCH EGGS
Just delicious, great 1/4d with drinks or whole for light lunch, marvellous for picniks. Recipe from Two Fat Ladies.
Provided by lindseylcw
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- beat 2 of the eggs in a shallow bowl.
- put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
- plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
- Finely chop ham and anchovies in processor.
- combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
- brush each boiled egg with the remaining beaten egg.
- mould the ham mix aroung the eggs with your hands.
- fry in oil and butter on a medium heat until brown all over.
Nutrition Facts : Calories 285.9, Fat 18.4, SaturatedFat 6.3, Cholesterol 269.3, Sodium 345, Carbohydrate 10.7, Fiber 0.6, Sugar 1.1, Protein 18.2
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