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.
LIGHTER SCOTCH EGGS
The picnic classic gets a healthy makeover - two thirds of the fat is knocked off by using lentils and lean pork and baking instead of frying
Provided by Angela Nilsen
Categories Snack, Treat
Time 1h5m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a small non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Transfer to a plate and set aside to cool. (No need to wash the pan, you can use it later.)
- Meanwhile, put 4 of the eggs in a medium pan, covering well with cold water. Bring to the boil - as the water starts to bubble, set the timer and boil for 5 mins. When cooked, pour off the boiling water and cool the eggs under cold water to stop them from cooking further. Mash the lentils well in a medium bowl with the back of a fork, then stir in the pork mince, sage, 2 tsp of the chives, the mustard, nutmeg, cooled shallots, a pinch of salt and a generous grating of black pepper. Peel the shells from the eggs and pat dry with kitchen paper.
- Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat, tapping off any excess. Pat down a quarter of the meat mix on the work surface to a 12-13 cm circle, using the rest of the flour to keep it from sticking. Cup the circle in your hand and place one of the eggs in the centre. With both hands, pat, press and ease the meat mix around the egg until it is completely and evenly covered. Seal really well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.
- Mix the panko crumbs on a large plate with the remaining chives. Beat the remaining egg on a plate, brush some all over each coated egg (you won't use it all), then roll the eggs in the panko crumbs, patting them on to stick. Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins (but not overnight). Heat oven to 190C/170C fan/gas 5.
- Heat 2 tsp of the remaining oil in the pan you used for the shallot. When quite hot (it is hot enough when a few panko crumbs dropped in sizzle immediately and start to brown), put in 2 of the Scotch eggs and roll in the oil to coat them well. Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don't overcook or the coating may start to split. Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.
- Bake the Scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. Halve the Scotch eggs using a sharp knife and serve slightly warm or cold. Best eaten the same day or, when cold, can be stored overnight in the fridge in an airtight container.
Nutrition Facts : Calories 223 calories, Fat 11.7 grams fat, SaturatedFat 2.6 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1.4 grams fiber, Protein 21 grams protein, Sodium 0.5 milligram of sodium
BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
- Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
- Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
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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