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scotch eggs... if u shake a scotch egg the whole egg always wobbles and is slighty smaller than the meaty shell... how does a scotch egg get this way? so my question is.. how do u make a scotch egg? any websites would be a great help

2006-12-21 02:31:22 · 12 answers · asked by RachLA 2 in Food & Drink Cooking & Recipes

12 answers

SCOTCH EGGS

Can be prepared in 45 minutes or less.

1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

Makes 4 Scotch eggs, serving 4

2006-12-21 02:33:44 · answer #1 · answered by kosmoistheman 4 · 1 1

Easy .... Ingredients needed..... 1 hard boiled egg, sausage meat, 1 fresh egg, breadcrumbs, cooking oil or deep fat fryer.

take the sausage meat or (make your own) place in a mixing bowl, add a cupful of breadcrumbs, beat a egg and add nearly all to the mixture, blend together until firm, empty the bowl then flatten the meat mix, place the boil egg on the mixture and roll the meat around it ( like making a Snowball), take the rest of the egg and brush the outside of the ball, them cover with breadcrumbs.

fry in hot oil until golden brown,
make sure the meat is not too thick as is will not cook through!

Hey presto you have a Scotch egg!!!!!!!!!!

2006-12-21 02:52:24 · answer #2 · answered by Andrew M 1 · 0 0

So fattening but so good! This recipe makes 6 Scotch eggs.

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm

2006-12-21 02:33:57 · answer #3 · answered by Anonymous · 1 0

INGREDIENTS: 2 raw eggs 1 tablespoon Dijon-style mustard 2 cups fresh bread crumbs 8 hard-cooked eggs, peeled 1 pound bulk country-style sausage Vegetable oil for frying PREPARATION: Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg. Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight. Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired. Yield: 8 portions

2016-05-23 05:09:31 · answer #4 · answered by Anonymous · 0 0

To correct a couple of explanations, the sausage meat EXPANDS. It doesn't shrink. If it shrunk, it woulld be even tighter round the egg. Fry a sausage and see what happens to the ends. The sausage meat expands out of the end of the skin. So the egg ends up smaller than the sausage surround and it has room to rattle.

2006-12-21 03:07:10 · answer #5 · answered by Anonymous · 0 0

boil an egg, once cooked surround in sausage meat, roll in ruskoline and then deep fat fry the scotch egg. Don't know why it wobbles though.

2006-12-21 02:35:14 · answer #6 · answered by Anonymous · 0 0

You form the sausage meat around a boiled egg then coat with breadcrumbs. The meat shrinks a bit when cooked so the egg is looser inside.

2006-12-21 02:41:00 · answer #7 · answered by la.bruja0805 4 · 0 0

boil eggs mould nice sausage meat around it then put this is beaten egg and then roll in fresh bread crumbs. Pour melted butter over the top of them all and bake on a tray at 180 degrees for about 40mins.

2006-12-21 03:17:18 · answer #8 · answered by Anonymous · 1 0

Basically the reason the eg rattles is that it "farts". When the sausage meet is originally put round the egg it is touching it, but the egg releases gasses that cause the gap and rattle

2006-12-21 02:37:26 · answer #9 · answered by PhoenixRights 4 · 0 0

it's all about sausagemeat and breadcrumbs.... hardboil the egg, wrap the sausage meat round, coat the meat in egg yolk and roll in breadcrumbs.... can't remember the rest.... oh well, i've tried to earn my two points...

2006-12-21 02:37:03 · answer #10 · answered by Maz 2 · 0 0

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