Scotch eggs

[The Guy in the Kilt at UC]

Ingredients:
4 boiled, cooled and shelled eggs
1 beaten egg
1 pound bulk sausage (I use breakfast sausage)
1 cup of breadcrumbs, seasoned to your own taste

Method:
Divide the sausage into four equal balls. Form a hollow in each ball with your thumb and stretch the sausage ball, thinning the walls to about 1/4 inch and making a "sack" large enough to envelop the egg. (Hint: Wet your hands so they won't stick to the sausage.)

Place an egg into the hollow or each sausage "sack" and pinch the open end closed. Bathe the sausage-covered egg in the beaten egg, then roll in breadcrumbs until well coated. Place the coated eggs on a cool plate and let them sit about 30 minutes to let the coating set.

Preheat a deep fryer to 375 degrees F. To avoid crowding the fryer, I do two eggs at a time. Fry for 5-6 minutes, until golden brown. Drain on paper towels.

You can eat them hot or cold. I like them with mild mustard.

So no Scotch then? hmm... pity.

[Lachlan09]

Here’s an “I never knew this” moment. This Hogmanay, I’m doing some Indonesian dishes for our party and my wife is doing Filipino food. Among the Indonesian dishes I’m doing is marbled eggs. Basically they’re boiled eggs and you gently crack their shells all over then cook them a little more in food colourings. When peeled, the result gives a coloured lacy effect all over the egg – similar to Chinese tea eggs but in full Technicolor !

The interesting thing is that when the eggs are uncooked in their shells and the water is heating up, you stir the eggs slowly round and round in the pan for a while. The reason is that the centrifugal motion centres the yolks inside the eggs so when they cook, the yolks are right in the middle. Amazing ! It would work for Scotch Eggs too.

[Drac]

I think I need to make a batch up when I get home next week.

Thanks for inspiring,
Jim

[Standard]

You are all making me hungry. I've not tried making these at home, but will have to give it a go now.