Scotch Eggs Recipe
Tried it? Rate this Recipe:
|
 This recipe for Scotch Eggs is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: a dozen eggs, hard boiled. Add salt to the water as it boils and then pray to God they won't be hard to peel
2-3 lbs of mild sausage, Joanna likes Greystone Farms Spicy
a bowl of flour
a bowl of eggs - 2-3 raw eggs scrambled with a fork and mixed with some milk
a bowl of bread crumbs, Italian seasoned
at least a gallon of Canola oil
Deep Fat Fryer
fancy mustards, the kind Obama likes and Fox News is afraid of
|
|
Directions: |
Directions:Joanna recommends enlisting the help of family/friends, preferably ones who practice good personal hygiene.
Wash hands. Preheat oven to 225. Preheat deep fat fryer to 350 degrees.
Peel the hard boiled eggs and wrap them in sausage. Use water as an adhesive. I suggest breaking each sausage package apart into sixths. Wrap each egg in sausage, then roll it in the flour to coat. Then plop it into the raw egg and slide some eggs over the whole thing. Then douse it entirely in bread crumbs. Now for the fun part - drop it into a deep fat fryer for about 5" until the sausage is very dark brown. Not light brown, unless you want Trichinosis. Joanna suggests cooking 4-5 at a time, for 10-12". This is a big disparity from what I remember, and the stakes are high. Make sure they're done! Place the finished eggs into the oven to wait for the rest.
Sprinkle with salt to eat, or top with mustard. Joanna specifies they must be consumed with superior mustard—the seedy kind that comes in a grey pot with a red stopper is the best.
You can save the ones you don't eat until the next day but try to keep them whole, not halved. The hard boiled egg that has been cut in half becomes completely unappetizing after a day. |
|
Preparation
Time: |
Preparation
Time:depends on how many workers on the line |
Personal
Notes: |
Personal
Notes: Joanna acknowledges that we all know how to make Scotch eggs, but hey, if we all die in this pandemic, it'll be memorialized here forever more. And also in her wedding cookbook because remember that?
MayMay got this recipe from her British friend Lesley Madigan, whose family we carpooled with to CCS. Her kids included Molly's best friend Nicholas, and his little sister Anna, who got stuck in the giant pine tree on Clif-Side and had to be rescued by the fire truck. At Epcot Center in "England" our family discovered that In the UK, they serve the Scotch eggs cold and the beer lukewarm. We like our eggs hot and our beer cold, but we are still grateful to those Brits for coming up with deep fat fried eggs wrapped in sausage.
Deep thought - if they're from England, why are they called Scotch?
|
|
