Smoked Scotch Eggs Recipes

SMOKED HADDOCK SCOTCH EGGS

Steps:

• Start off by boiling six eggs for 7 minutes
• Immediately plunge into cold water and once cold place in the fridge
• Ideally the eggs need to be cooled for a couple hours, or overnight would be perfect. This hardens the egg white and makes the process a lot easier later on.
• Poach a smoked haddock fillet in milk for around 5 minutes to just cooked through. Remove, cool and flake.
• In a food processor place the cod fillet, smoked haddock fillet, zest and juice of one lemon and handful of parsley. Add an egg and blitz.
• Fold through the flakes of smoked haddock
• Peel the eggs and roll in flour
• Grab a handful of the mixture and press into your hand to make it flat. Add the egg into the centre of the mixture and roll the mixture around to cover it. Once all of the egg is covered roll around as a ball. Wrap in clingfilm and place in the fridge.
• Repeat with all six eggs
• Leave the eggs to chill for at least an hour to firm up
• Heat a saucepan with vegetable oil on the hob (you can test if it's ready by dropping some of the panko breadcrumbs into the oil. If it sizzles and they rise to the top it's ready to go.
• Remove the scotch eggs from the fridge and roll in beaten egg before placing into panko breadcrumbs and then carefully placing in the oil
• Move around so that all of the scotch egg is golden brown (will take around 5 minutes)
• Leave to cool for a few minutes and then cut in and hope the egg has stayed runny!

SCOTCH EGGS

Steps:

• 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.

SMOKED SALMON SCOTCH EGGS

Steps:

• Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
• Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
• Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
• Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.

SMOKED SCOTCH EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water. Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
• Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne. Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
• Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
• Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
• Transfer the eggs to a plate and let cool. Cut them in halves or quarters and serve with barbecue sauce for dipping.