Scotch Eggs Life Is A Party Recipes

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SCOTCH EGGS



Scotch Eggs image

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

1 pound bulk pork sausage
Salt and pepper to taste
6 hard-boiled large eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

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.

SCOTCH EGGS



Scotch Eggs image

Yes, you can make this gastropub staple at home! Don't be surprised if friends come knocking on your door with beer on hand.

Provided by Nick Evans

Categories     Appetizer     Snack     Ingredient

Time 1h30m

Number Of Ingredients 11

7 large eggs, divided
1 pound bulk breakfast sausage
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1/2 teaspoon dried thyme
1/4 cup whole grain mustard
2 tablespoons honey
1/2 cup all-purpose flour
1 cup plain breadcrumbs
4 cups vegetable or canola oil, for frying
Chopped chives, for garnish

Steps:

  • Cook the eggs: In a medium pot, add 6 eggs and enough cold water to cover them by 2 inches. The remaining egg will be used to coat the Scotch eggs. Bring the water to a boil over high heat. As soon as it comes to a rolling boil, remove the pot from heat, cover with a lid, and let it sit for 12 minutes. Drain the eggs into a colander set in the sink. Rinse them with cold running water for 30 seconds. Peel, rinse, and dry them off with paper towels.
  • Make the honey mustard: Meanwhile, in a small bowl, combine the mustard and honey. Cover with plastic wrap and refrigerate until you're ready to serve the Scotch eggs.

Nutrition Facts : Calories 550 kcal, Carbohydrate 30 g, Cholesterol 282 mg, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, Sodium 973 mg, Sugar 8 g, Fat 37 g, UnsaturatedFat 0 g

SCOTCH EGGS



Scotch Eggs image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

1 pound ground pork
3 tablespoons fennel seeds
1/2 bunch fresh sage, chopped
2 teaspoons salt
1 teaspoon white pepper
8 hardcooked eggs, peeled and chilled
3 cups fine, dry bread crumbs
4 eggs, beaten
4 cups vegetable oil
1 recipe Watercress Salad (recipe below)
2 tomatoes, sliced
Horseradish and Mustard and Mayonnaise (recipe below)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
1 cup mayonnaise
1/2 cup freshly grated horseradish
1/2 cup Dijon or stoneground mustard
White pepper to taste

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.

SCOTCH EGGS



Scotch Eggs image

A delicious and easy Christmas Eve recipe for your family.

Provided by Chasity LeGrand

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 6

1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • 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, cool and peel.
  • Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
  • Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
  • Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g

OLD-FASHIONED SCOTCH EGGS



Old-Fashioned Scotch Eggs image

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

6 eggs
1 pound pork sausage, formed into 6 patties
4 eggs, beaten
2 cups seasoned bread crumbs
1 quart vegetable oil for frying

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

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