Scotch Eggs

[pearlheartgtr]

Such a wonderous creation.

For those who don't know what Scotch eggs are, they are hardboiled eggs wrapped in sausage meat (I guess any sausage will do. I used my homemade breakfast sausage meat), dunked in egg, and then rolled in breadcrumbs. You can deep fry them until the meat is cooked through but I opted for cooking them in the toaster oven at 400F for 30 minutes. The breadcrumbs weren't browning so I did a quick pan fry on med-high heat with a couple tbs of olive oil, rolling them onto each side until browned.

As for the taste, they were really good especially with some real maple syrup. The breadcrumbs make an interesting outer shell. I used Italian seasoned 4C and it blended with the sausage really well. I think the next time I make them, I'm going to stop by the local chicken farm and pick up some fresh eggs for a deeper colored yolk. These store bought eggs are just washed out.

Here they are!

Scotch Eggs.jpg

• pearlheartgtr
• Sep 19, 2012

 

[diggingdogfarm]

Cool!
I love Scotch eggs!


Cheers, peace and bacon grease,
~Martin

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[chef jimmyj]

Those look great. It's been awhile since I have had some. It takes some planning and timing but if you let your eggs age in the refer a week or so they will peel easier when boiled. You can then place the eggs in cold water and heat over Med/High heat. Just as the water begins to boil time them for 2 and 1/2 to 3 minutes and quickly cool under cold water. This will cause most of the White to set and leave the Yolk raw. Then proceed with the Scotch Egg preparation Frying for 5-7 minutes. The finished eggs are crisp outside with juicy sausage and a still mostly runny yolk. They taste great but I always end up loosing one or two trying to peel the barely cooked eggs...JJ

 

[pearlheartgtr]

Thanks Chef Jimmy! I'll give your prep a try next time--would love me some runny yolk. This was on a whim after seeing them in a cooking magazine.
 

 

[diggingdogfarm]

FWIW....

Being a country boy, I've always used fresh eggs from our own hens,
I learned a long time ago that you don't have to wait for fresh eggs to get old so they'll peel easy.
The answer is steaming them.
Pre-heat the water in a pan with a steamer basket.
Gently set in the eggs and cover.
Figure on 5 to 6 minutes for a runny yolk, 7 to 8 for barely set. and 12-13 minutes to hard cook a large egg. Less time for room temp eggs.
Run under cold water to cool.
Crack both ends on the counter. Tap, tap!
Roll the egg across the counter on it’s side to loosen the rest of the shell, then peel under cold running water.
Works like a charm!

Cheers, peace and bacon grease,
~Martin

[COLOR=#black]Click here to check out the Universal Cure Calculator!!!!![/COLOR]

 

[chef jimmyj]

Pretty cool concept Martin. I never tried Steaming Eggs. And even with older eggs peeling can be a PITA! Got to try this technique, thanks...JJ

 

[diggingdogfarm]

Give it a shot!!!

Cheers, peace and bacon grease,
~Martin

[COLOR=#black]Click here to check out the Universal Cure Calculator!!!!![/COLOR]

 

[driedstick]

Those look great I have never done them before will have to give it a shot

 

[mneeley490]

Ok, I'm not sure why no one has brought this up, but I've never had a problem peeling eggs. Just pour 1 tablespoon of salt in the water when you start. Works every time.

 

[roller]

Why not smoke them instead of frying them ?

 

[dward51]

Why not smoke them instead of frying them ?

That makes them "Dino eggs" if you wrap them in bacon and then smoke them.  See about half way down the page in this thread.

http://www.smokingmeatforums.com/t/105904/meatzapalooza-chili-dino-eggs-japs-and-ribs-q-view

 

[porker ace]

OMG, my cardiologist is going crazy right now, and i dont even have one..LOL But I will soon, cause I'm gonna do this, just with SMOKE!!!

 

[bama bbq]

I smoked these...but the yokes aren't runny:

IMG_0908.JPG

• bama bbq
• Sep 22, 2012

IMG_0909.JPG

• bama bbq
• Sep 22, 2012

 

[porker ace]

Looks awesome BAMA!!!

 

[smokinhusker]

Both looks great!

 

[scarbelly]

Need to do these again - These both look mighty tasty