Best Fortnum And Masons Authentic Scotch Eggs With Sausage And Herbs Recipes
SCOTCH EGGS
What a quick easy appetizer or snack. These go great when we go camping and are super right out of the freezer. Just pop them in the toaster oven and you have a great quick snack. These are also great warm or cold with a little homemade mustard. WARNING - Some of my friends say they can hear their arteries hardening while eating them...LOL Have fun!
Provided by Thierry Schwartz
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggs.
- Divide sausage into 12 equal portions.
- Roll each egg in flour then wrap the sausage around each egg.
- Dip sausage-wrapped eggs into beaten egg and roll in Panko bread crumbs.
- Heat oil to 350F and cook each egg for 4-5 minutes or until sausage is cooked and browned.
- Drain on paper towels and serve warm or cool.
Nutrition Facts : Calories 403.4, Fat 27.7, SaturatedFat 9, Cholesterol 302.9, Sodium 665.4, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 22.1
DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS
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
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
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