Best Crunchy Scotch Eggs With Horseradish And Pickles Recipes

PICKLED EGGS WITH CELERY AND HORSERADISH

Pickled Eggs with Celery and Horseradish image

Categories Egg Horseradish Celery Brine Chill Boil

Number Of Ingredients 8

Ingredients

10 chicken or quail eggs
1 cup (250 ml) water
1 cup (250 ml) distilled white vinegar
1 1/2 tablespoons sugar
1 tablespoon mustard seeds
1 sprig tarragon
1 celery stalk, cut into matchsticks
2 slices fresh horseradish, each 1/4 inch (6 mm) thick

Steps:

Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.

CRUNCHY SCOTCH EGGS WITH HORSERADISH AND PICKLES

Crunchy Scotch Eggs With Horseradish and Pickles image

Provided by Melissa Clark

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 large eggs
2 fat garlic cloves, finely chopped
Pinch kosher salt
1 pound Italian sausage, casings removed
1 1/2 to 2 tablespoons prepared horseradish
1/4 cup all-purpose flour
1/4 cup panko bread crumbs
Olive oil, for frying
Cornichons or other pickles, for serving

Steps:

Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 74 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 19 grams, Sodium 969 milligrams, Sugar 1 gram, TransFat 0 grams