Real Scotch Eggs
How about Scotch Eggs, an entree that’s usually associated picnics in Great Britain. Scotch Eggs are to the English like potato salad is to us here in America.
Her in the United States, many “British-style” pubs and eateries serve fresh-made Scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce or hot mustard sauce.
- 8 medium
- eggs, hard boiled (farm fresh)
- 1 1/2 lb
- quality sausage meat
- 6 sprig(s)
- cilantro, fresh (organic finely chopped)
- sage leaves, fresh (organic finely chopped)
- 1 tsp
- mustard powder (english)
- lemon zest, grated (organic)
- 1 pinch
- sea salt
- 1 pinch
- pepper, fresh ground
- flour, for dredging
- 2 large
- eggs, lightly beaten (farm fresh)
- fine white breadcrumbs
- oil, for deep-frying
How to Make Real Scotch Eggs
- 1Cook the eggs in boiling water for 8 minutes. Drain; cool in bowl of ice water and peel.
- 2Mix the sausage meat, herbs, mustard, lemon, salt and pepper, then divide into 8 balls. Flatten each ball into a disc large enough to encase an egg. Place the egg in the center and wrap in sausage.
One at a time, roll the egg in the flour, dip in beaten egg, and then roll in breadcrumbs.
- 3Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep-fry the eggs for 4 to 5 minutes, turning once or twice to ensure even browning. Drain on paper towels.
1hr 20min total time...chilling time 2-4 hrs best eaten with in 24 hours.....