Delia Smiths Traditional Scotch Eggs With Fresh Herbs Recipes

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SCOTCH EGGS WITH FRESH HERBS



Scotch Eggs with Fresh Herbs image

Provided by Lindsay McDougal

Categories     Egg     Pork     Fry     Cocktail Party     Sausage     Chive     Parsley     Bon Appétit     California

Yield Makes 6

Number Of Ingredients 9

1 pound bulk sausage meat
3 tablespoons minced fresh chives
3 tablespoons chopped fresh parsley
1 large egg
1 tablespoon Dijon mustard
5 cups fresh breadcrumbs made from crustless French bread
1 cup all purpose flour
6 large hard-boiled eggs, peeled
Vegetable oil (for deep-frying)

Steps:

  • Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)
  • Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS



Delia Smith's Traditional Scotch Eggs With Fresh Herbs image

Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney or mustard, for dipping. This recipe is taken from Delia Smith's Complete Cookery Course.

Provided by BecR2400

Categories     Lunch/Snacks

Time 30m

Yield 4 Scotch Eggs, 4-8 serving(s)

Number Of Ingredients 12

4 eggs
1 small egg, beaten
8 ounces top quality sausage meat (Jimmy Dean Sage Breakfast Sausage is good)
2 spring onions, finely chopped (green onions)
1 teaspoon fresh thyme, finely chopped
3 teaspoons snipped chives
1 tablespoon parsley, finely chopped
1 pinch mace (optional)
seasoned flour, for dusting and coating
toasted breadcrumb
oil, for frying
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 435, Fat 36, SaturatedFat 11.8, Cholesterol 332.3, Sodium 806, Carbohydrate 1.1, Fiber 0.3, Sugar 0.7, Protein 24.8

THE BEST HOMEMADE SCOTCH EGGS



The Best Homemade Scotch Eggs image

The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.

Provided by Lovefoodies

Categories     Breakfast

Time 27m

Number Of Ingredients 9

8 eggs
1 lb or 450 g plain sausagemeat
3 tbsp chopped mixed herbs (I like chives, and thyme)
A pinch of ground mace .
1 tbsp English mustard
Splash of milk
1/2 cup or 50 g flour
1 cup or 100 g panko or homemade breadcrumbs
Vegetable oil, to cook

Steps:

  • Put six of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
  • Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into six.
  • Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
  • Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
  • To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
  • Fill a large pan a third full of vegetable oil, and heat to 325F, 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.

Nutrition Facts : Calories 236 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 Servings, Sodium 283 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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