Twisted Scotch Egg Rsc Recipes

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.

SCOTCH EGGS WITH A TWIST

Steps:

• Finely dice a small onion and finely chop the leek, lightly fry in the olive oil until soft. Leave to cool.
• Place one slice of white bread in food processor to make bread crumbs.
• In a bowl add the mince, herbs, salt,pepper and cooled onion and leek mixture, breadcrumbs and beaten egg and mix together very well. If you want to check for seasoning fry a small piece and taste.
• Shell eggs. Have prepared 3 separate plates, the beaten egg, breadcrumbs and one with some flour for your hands to keep them less sticky.
• Divide mixture into 6, take one portion and slightly flatten in your floured hand, place the egg in the middle and form the mixture around to make a nice round, continue until all six eggs are done.
• Dust in a little flour then put in beaten egg then breadcrumbs. When all are done place in the fridge for about 20 mins to firm up.
• Heat cooking oil to about 1800c and deep fry for about 5-8 mins until a beautiful golden brown.

TRUFFLED TOAST WITH RADICCHIO AND EGG

Steps:

• Preheat broiler.
• Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
• Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
• Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.

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.