Next Level Scotch Eggs Recipes

SCOTCH EGGS

Steps:

• Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
• Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
• Preheat oven to 375 degrees F.
• Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
• Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
• Blend ingredients together and refrigerate until ready to use.

NEXT LEVEL SCOTCH EGGS

Steps:

• Bring a pan of salted water to the boil, carefully drop in the eggs and set a timer for 7 mins. After 7 mins, immediately scoop out the eggs using a slotted spoon and transfer to a bowl of iced water, cracking the shells a little with the spoon as you do (this makes them easier to peel later). Leave to cool completely, then peel and set aside.
• Squeeze the sausagemeat from the skins into a small bowl, add the bacon and mix to combine. For the coating, tip the beaten egg into a shallow container. Combine the flour and mustard powder in a second, and stir together the crushed crisps and panko breadcrumbs in a third.
• Divide the sausage mixture into six rough portions. Lay a sheet of baking parchment on the work surface, then drop a portion of the meat into the middle of the parchment. Top with a second sheet of baking parchment and flatten the meat into a disc using your palm. Remove the top sheet of parchment. Roll one of the eggs in the flour mix, then place in the middle of the sausagemeat disc. Use the parchment to help you wrap the meat around the egg so it's completely encased, trimming any excess from the top and bottom. Repeat with the rest of the eggs and meat. Dip the sausage-coated eggs back in the flour mix, then the egg, then the crumbs, back into the egg, then finally, in the crumbs again. Can be prepared up to a few hours ahead and chilled until ready to fry.
• Heat a 5cm depth of oil in a wok, wide saucepan or deep-fat fryer until it reaches 160C or until a cube of bread dropped in turns golden in 10 seconds. Lower in as many eggs as you can, being careful not to overcrowd the pan, and fry for 6-8 mins, gently turning until golden and crisp on all sides. Drain on kitchen paper, leave to cool a little, then serve.

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.