Delicious and Presentable Scotch Eggs Recipe

Delicious and Presentable Scotch Eggs Recipe

A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738. This recipe comes from kitchen assistant Lucy-Ruth Hathaway, who hails from London, England.

SERVES 6

INGREDIENTS

6 whole eggs in their shells, plus 1, lightly beaten
1 lb. ground pork sausage
1 tbsp. Worcestershire sauce 
1 tbsp. English mustard
2 tsp. cornstarch
¼ tsp. ground mace
2 leaves sage, finely chopped
2 sprigs thyme, finely chopped
Kosher salt and freshly ground black pepper
Canola oil, for frying
¼ cup milk
½ cup flour
2 cups panko bread crumbs

INSTRUCTIONS

1. Place 6 eggs in a 2-qt. saucepan and cover by 1" with cold water. Place over high heat and bring to boil; cover, remove from heat, and let sit for 6 minutes. Drain eggs, and transfer to a bowl of ice water; let sit for 5 minutes. Drain eggs, and peel and discard shells; set aside.

2. Combine sausage, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl; season with salt and pepper and mix until evenly combined. Divide mixture into 6 equal portions, and form each portion around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.

3. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Combine remaining beaten egg with milk in a bowl, and place flour and bread crumbs in separate bowls. Working in batches, coat each meat-covered egg in flour, shaking off excess, and then dip in milk mixture to coat. Dredge in bread crumbs, and then fry until golden brown and meat is cooked through, about 7 minutes. Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving.

Read More

Spicy tiffin eggs Recipe

Spicy tiffin eggs Recipe

Ingredients

• 7 large eggs
• 2 tbsp olive oil
• 1 onion, chopped
• 250g grated carrots
• 2 heaped tbsp Korma paste
• 200g granary bread crumbs
• 85g roasted cashews, finely chopped

Method

1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
2. While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
3. Divide the mixture into 6 and flatten with your hands (if the mixture you’re using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg – the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you’re having trouble. The prepared eggs can be kept in the fridge overnight.
4. Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

Read More