Bills American Scotch Eggs Recipes

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS

Steps:

• 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 sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.
• Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the center of each piece and carefully gather up the sausage meat 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 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees 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 color. Drain on crumpled silicone paper (parchment), or paper towels.
• Serve warm or cold. May be served whole, or halved. Good with mustard or chutney, for dipping.

SCOTCH EGGS

Steps:

• Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
• Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
• Preheat oven to 375 degrees F.
• Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
• Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
• Blend ingredients together and refrigerate until ready to use.

DIJON SCOTCH EGGS

Steps:

• Bring a medium saucepan of water to a boil over high heat. Carefully lower 8 of the eggs into the boiling water one-by-one with a spoon and cook for 6 minutes. Prepare a bowl of ice water, then transfer the eggs to the bowl to stop the cooking process; let sit for at least 5 minutes. Carefully peel the eggs and set aside.
• Meanwhile, fill a large Dutch oven or heavy pot halfway with canola oil and heat over medium-high heat to 350 degrees F.
• Combine the sausage, 1/4 cup of the mustard and half the parsley in a medium bowl and mix well. Divide the sausage mixture into 8 even balls. Flatten each ball into an oval in your hand, put a peeled egg in the middle of each and wrap the sausage mixture around to completely cover.
• Put the flour in a shallow dish. Crack the remaining egg into another shallow dish, add the remaining 1/4 cup mustard and beat with a fork until well combined. Put the breadcrumbs in a third shallow dish. Dip the sausage-covered eggs first in the flour, then in the egg mixture, then in the breadcrumbs to coat.
• Carefully lower the coated eggs one-by-one into the hot oil with a slotted spoon (the oil temperature will drop to around 300 degrees F). Cook, adjusting the heat as needed to remain around 300 degrees F and turning the eggs to ensure even cooking, until golden brown all over and the sausage is cooked through, about 10 minutes. Transfer the eggs to a paper-towel-lined plate. Sprinkle with salt, pepper and the remaining parsley and gently roll the eggs a few times to coat. Cut each egg in half lengthwise and serve immediately with extra mustard.

OLD-FASHIONED SCOTCH EGGS

Steps:

• 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 and cool; peel.
• In a large deep skillet heat about 1 inch of vegetable oil until hot.
• Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

BAKED SCOTCH EGGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
• Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
• Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.