Scotch Eggs With A Twist Recipes

SCOTCH EGGS

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.

SCOTCH EGGS

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.

SCOTCH EGGS WITH A TWIST

Steps:

• Finely dice a small onion and finely chop the leek, lightly fry in the olive oil until soft. Leave to cool.
• Place one slice of white bread in food processor to make bread crumbs.
• In a bowl add the mince, herbs, salt,pepper and cooled onion and leek mixture, breadcrumbs and beaten egg and mix together very well. If you want to check for seasoning fry a small piece and taste.
• Shell eggs. Have prepared 3 separate plates, the beaten egg, breadcrumbs and one with some flour for your hands to keep them less sticky.
• Divide mixture into 6, take one portion and slightly flatten in your floured hand, place the egg in the middle and form the mixture around to make a nice round, continue until all six eggs are done.
• Dust in a little flour then put in beaten egg then breadcrumbs. When all are done place in the fridge for about 20 mins to firm up.
• Heat cooking oil to about 1800c and deep fry for about 5-8 mins until a beautiful golden brown.

OLD-FASHIONED SCOTCH EGGS

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.

SCRAMBLED EGGS WITH A TWIST

Steps:

• Scramble Eggs as normal, salt and pepper to taste.
• When Eggs are not runny, add Chicken and Pickles.
• When Eggs are done, mix in applesauce and serve.
• Amounts can be changed to taste.