how do you make scotch eggs?

Answer 1

Try the following
Ingredients
4 eggs, plus 1 small egg, beaten
8 oz (225 g) sausagemeat
2 spring onions, finely chopped
1 level teaspoon finely chopped fresh thyme
3 level teaspoons snipped chives
1 level tablespoon finely chopped parsley
seasoned plain flour for dusting and coating
some toasted breadcrumbs
oil, for frying
salt and freshly milled black pepper

Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.

Next, mix the sausagemeat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour. Divide the sausagemeat into four portions and pat each piece out on a floured surface to a shape roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausagemeat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over. Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.

Now heat 1½ inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375°F (180-190°C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread – if it turns golden brown within a minute, the oil is hot enough.) Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment).

OR 340g (12oz) Pork Sausage Meat
4 Boiled Eggs, shelled
1 Egg
55g (2oz) Dried Breadcrumbs
Pinch Mace
Salt and Pepper
Oil, for deep frying

Mix together the sausage meat and mace in a large bowl, season to taste.
Divide into four portions, flatten between hands, place an egg at the centre of each portion.
Wrap the egg evenly in sausage meat.
Beat the egg.
Dip each covered egg into the beaten egg, then into the breadcrumbs, press the breadcrumbs on firmly.
Heat the oil to 190°C: 375°F.
Fry the covered eggs until golden brown.
Drain well.
Serve hot or cold.

OR Ingredients
5 eggs - the fresher the better, 4 for the scotch eggs and 1 for the coating
250 g plain pork sausage meat (if you are using sausage remove the skins by slitting them down one side, discard the skins)
Small onion, finely chopped
Spices and Herbs - this will depend on the sausage meat you are using. A tablespoon of parsley, a few thyme leaves and a few gratings of nutmeg or mace are a good starting point
Breadcrumbs (either home made or purchased from the supermarket)
Salt and black pepper
Peanut or sunflower oil for deep frying

Method
Hard-boil the eggs. Cover them in cold water, bring this to the boil and simmer gently for 8 minutes. Drain the water and cool the eggs under cold running water. Set the eggs aside and allow to cool

Fry the onion in butter or oil until softened and it is beginning to brown

Combine the sausage meat, cooked onions and herbs and season with salt and black pepper

Peel the cooled eggs

Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly the size of a adults hand (13 x 7 cm)

Place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg. Squeeze gently to seal the joins well and pat into shape

Coat the eggs one by one. First roll in beaten egg and then in the breadcrumbs. To make a crisper shell you can repeat this process

If you have a deep fat fryer use this at 180 degrees to deep fry the scotch eggs. Alternatively heat (4 cm) of oil in a deep frying pan to a temperature of 180 degrees. (This is the temperature at which a small cube of bread will turn golden brown within a minute). Put the eggs into the oil and fry for 6-8 minutes, basting and turning frequently until they have turned a golden brown colour
Drain on kitchen towel to remove excess oil

They can be eaten straightaway but are best cold. If you are planning to serve them cold, wait until they are cold before cutting them. They are best cut just before serving

Answer 2

Boil the eggs for approx seven minutes , then shell the eggs , cover the egg in sausage meat - have it about 3/4 inch thick - the meat is normally seasoned with sage, black pepper and salt. Then enclose the egg should be checked to make sure the edges are well sealed. Roll the sausage egg in a beaten egg and then roll again in a bowl of breadcrumbs. The scotch egg is now ready to deep fry for about 15 mins at 180oC - they are fairly tricky things to make but well worth it and make a great lunch when served with a salad with plenty of salad creme.

Answer 3

Although I am a vegetarian and do not eat Scotch eggs I can tell you how to make them. First hard boil the eggs. Then take a quantity of sausage meat, pat into a small round, flour the egg and put onto the sausage meat round. You then wrap the sausage meat round the egg so that it is completely sealed. You must then dip this into egg and then coat with golden breadcrumbs (easily bought in the supermarkets). Then deep fry until a deep golden brown. Remove from the fat and drain on kitchen roll and leave to cool on a plate.

Answer 4

scotch eggs!!!



INGREDIENTS
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


DIRECTIONS
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.

Answer 5

340g (12oz) Pork Sausage Meat
4 Boiled Eggs, shelled
1 Egg
55g (2oz) Dried Breadcrumbs
Pinch Mace
Salt and Pepper
Oil, for deep frying

Mix together the sausage meat and mace in a large bowl, season to taste.
Divide into four portions, flatten between hands, place an egg at the centre of each portion.
Wrap the egg evenly in sausage meat.
Beat the egg.
Dip each covered egg into the beaten egg, then into the breadcrumbs, press the breadcrumbs on firmly.
Heat the oil to 190°C: 375°F.
Fry the covered eggs until golden brown.
Drain well.
Serve hot or cold.

Answer 6

Scotch Eggs
30 min 15 min prep
4 servings

Ingredients
1 lb bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onions
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine dry breadcrumbs

Directions
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.
Divide sausage mixture into 4 portions; shape into patties.
Place one egg atop each patty, shaping the sausage mixture around egg till completely covered.
Roll each sausage-covered egg in breadcrumbs.
Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Answer 7

Roll hardboiled eggs in flour. Tap off the excess.
Mix ground breakfast sausage- not italian sausage- with a raw egg and some breadcrumbs as you would for meat balls.
Wet your hands so the sausage doesn't stick, and form the meat mixture around the eggs.
Roll the meat-covered eggs in a little breadcrumb, and fry them lightly in hot oil. Drain on paper towels. You can eat them hot, or at room temperature.

Answer 8

Oh God, where did I get my recipe?? I think it was epicurious.com. You just hard-boil eggs, pat out ground breakfast sausage, form the sausage around the peeled egg, dip in beaten egg, roll in seasoned breadcrumbs, and drop into a 375 fryer.

I love them, it's like breakfast in your hand!

Answer 9

Get a bottle of scotch and some hard boiled eggs......

Answer 10

Boil eggs and scotch them!!!!!!!