Cooking & Baking
Related: About this forumScotch Eggs (Lots of pics)
I've been carrying a lunch cooler on and off for a while now, and have begun to take one regularly these days when I am headed out on an overnight trip, which is almost every one! I pack a pretty good lunch, if I do say so myself, but I am always trying to improve the quality and variety beyond the commonplace - the regular P, B & J sandwich and Thermos of soup. I'll make a ham & cheese or roast beef sandwich with all the trimmings, take along chips, a pickle, a piece of fruit or two etc. I'll buy those single serve little yogurts and fruit cups as well.
But I wanted to expand this little moveable feast, if you will and so I've started packing things like a few chunks of pickled herring and marinated artichokes, I just put stuff like that in seperate zip-lock bags.
But the search for more unusual items that will keep in a small ice chest/lunch cooler for up to 2 days got me thinking about good ol' fashioned English Pub Foods.
So I landed on Scotch Eggs.
If you've never heard of this or had them, it's basically a hardboiled egg wrapped in sausage meat and then deep fried.
Like so many recipes, Googling Scotch Eggs will give you many, many results and a nice variety of ingredients and methods, but they are all basically a sausage wrapped hard boiled egg.
So here's mine;
The basic ingredients; Pork sausage, and some herbs and spices to mix into it. 3 hardboiled eggs are cooling.
I am only making 3 here, so I used maybe 3/4 of the roll of sausage and into that I mixed maybe 1/2 tsp of each of the above herbs plus one tablespoon of flour. When it was good and mixed I split it into 3 portions;
I mixed about 1/2 cup of flour with salt and pepper, some garlic powder, thyme, sage and paprika. I coated the eggs with this;
Now to roll out the sausage. I laid some cling film on the board and placed one of the portions on it, then covered with another sheet of film;
Then rolled it out with my pin;
Now to wrap the egg. I placed the first one in the middle and lifting the cling film, proceeded to cover it with the sausage.
Got it all around.
Now to smooth it out
and end up with what looks like a meatball!
3 of them ready to go;
Now to bread them. The recipes I looked at called for an egg wash and breadcrumbs, so I mixed a raw egg with a dash of cream and put that in a small plastic container. In another plastic container I placed some Italian breadcrumbs.
Two of them ready to go;
I don't have a proper deep fryer so I am going to use a small pot with about 2 cups or so of vegetable oil. I used my instant read thermometer to make sure I had the oil about 350 degrees. Marinara and water boiling for my spaghetti dinner. Gently in with the first one;
After only about 3 or 4 minutes it was time to turn it.
In total it took less than 8 minutes to get it nicely brown all around;
3 of them all finished;
Now for the test - let's see how they look when cut open;
Not bad. Not bad at all;
I made a bit of a sauce using ketchup, spicy mustard and some horseradish. It was yum!;
I'm typing this from a hotel in Charleston, SC and I brought one with me. It was delicious chilled as well as warmed in the microwave.
A bit time consuming but really yummy. Give them a try!
Enjoy!
Tuesday Afternoon
(56,912 posts)For real. Great pics and easy step by step instructions. I really enjoy your pic threads
A HERETIC I AM
(24,376 posts)That's awful kind of you to say!
I am glad you like these threads. I endeavor to make them interesting.
Triana
(22,666 posts)You *should* have your own show!
A HERETIC I AM
(24,376 posts)Glad you liked it!
Phlem
(6,323 posts)totally trying this, nom, nom, nom, Oh yea!
A HERETIC I AM
(24,376 posts)nomorenomore08
(13,324 posts)I need to try making those sometime...
A HERETIC I AM
(24,376 posts)Not too hard, really. Give it a go!
Jamastiene
(38,187 posts)I wish you had your own cooking show. You do a great job explaining how to do each step and showing it in the pictures.
That looks yummy.
icarusxat
(403 posts)great instructions for something I have always wanted to try. Thanks to you now I will...
A HERETIC I AM
(24,376 posts)I had often thought about pitching a show to Food TV - something like "Cooking for single guys" or something!
I appreciate the compliment.
roguevalley
(40,656 posts)A HERETIC I AM
(24,376 posts)I need a few days at the house!
roguevalley
(40,656 posts)stuff. It sort of means I can do it too.
BillyRibs
(787 posts)And use lots of Franks Hot Sauce.
A HERETIC I AM
(24,376 posts)and it crossed my mind to do them that way, but I didn't start on them till about 7:30 in the evening and had to get up and hit the road in the morning, so I was trying to do it fairly quickly.
I'll have to try baking them one of these days.
As I mentioned, I made a sort of hot sauce (the ketchup, spicy mustard and horseradish), but I can see where, depending on the sausage, a really hot sauce would go very well.
MrMickeysMom
(20,453 posts)Maybe if I made them my own self, they'd taste better than the local pub's version. They were so hot (even for my stomach) when I tried them originally, that I've never tried them.
This is a real saver recipe!
A HERETIC I AM
(24,376 posts)so that they could be as mild as you like or as spicy as you like.
bluedeathray
(511 posts)But without the sauce you mentioned. Hmmm, might be time for an update.
A HERETIC I AM
(24,376 posts)You can do an awful lot mixing stuff from the condiments aisle!
SnowCritter
(810 posts)Bookmarked!
A HERETIC I AM
(24,376 posts)beerandjesus
(1,301 posts)...you don't have one left, do you?
A HERETIC I AM
(24,376 posts)What part of town? I stayed at a hotel off Ashley Phosphate Road & I 26 and delivered cars on Savannah Hwy - to the Infiniti dealer and the Nissan store. I got those off this morning by 10:00 and headed back toward Brunswick.
I had hoped to get a load into Florida so I could go home (and eat the other one!), but they gave me a trip to the Charlotte area. I reloaded this afternoon and am in Savannah tonight. I'll drop in Concord & Mooresville tomorrow and head back down.
bullsnarfle
(254 posts)but that is an awful lot of work...can I be a big buttinski and tell you how I do them? You are bang-on right BTW, these are a perfect lunchbag stuffer...also, cut into quarters they make a terrific party appetizer (goes great with beer, haha).
4 boiled eggs, peeled
1 roll Jimmy Dean Sausage (whichever flavor you currently have a hankering for)
Divide sausage in 4 even pieces, flatten each piece & form around an egg, sealing edges. Bake @ 350 deg. just until sausage is done but not so long it starts drying out (25 minutes? I just eyeball it).
Serve with your favorite mustard to dip (mine is deli horseradish mustard).
Thanks for letting me poke my nose in Heretic, keep on cookin'!
A HERETIC I AM
(24,376 posts)ficuswoman
(17 posts)Thanks for the recipe. I've always wondered how to make those. And thanks to the other posters who gave their version
of Scotch Eggs.
A HERETIC I AM
(24,376 posts)Worth the effort, in my estimation.
Paladin
(28,271 posts)A HERETIC I AM
(24,376 posts)Lucinda
(31,170 posts)We've tried a few lately and found them to be really good. The garlic was some of the best powdered garlic that I have tasted in a looong time.
Love the photos. Really great shots! Makes me want to try making Scotch Eggs too!
A HERETIC I AM
(24,376 posts)like Spice Islands, etc.
Glad you liked the thread!
underpants
(182,868 posts)thanks marking to make tonight
A HERETIC I AM
(24,376 posts)populistdriven
(5,644 posts)A HERETIC I AM
(24,376 posts)I suppose the cooked sausage would be OK, but not too sure about the egg.
Texasgal
(17,047 posts)eat meat!!!
Great thread!
A HERETIC I AM
(24,376 posts)Don't go too far!
Skritch the pups for me, willya?
Texasgal
(17,047 posts)A HERETIC I AM
(24,376 posts)It really does make me happy that this was considered worthy of such a nice response.
Thank you, everybody.
Whisp
(24,096 posts)we are having a little get together with fam tomorrow evening around our firepit and this is one of the things I will be making. I will try this with those small eggs the grocery store sometimes has and I rarely buy.
Just small snackie stuff because it will be well after dinner time - some bruschetta too I think.
yay!
A HERETIC I AM
(24,376 posts)Good luck!
calikid
(584 posts)I'd never heard of them until I attended a soft opening of a restaurant in Sacramento CA, Sterling Bridges, what a delight!
A HERETIC I AM
(24,376 posts)LaydeeBug
(10,291 posts)ever since I saw this post.
Maybe sometime this week I will tackle it
A HERETIC I AM
(24,376 posts)in a lunch cooler.
Here's a page from "The Guardian" about how to make "The Perfect Scotch Egg" which includes a soft boiled yolk;
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/31/how-to-cook-the-perfect-scotch-egg
LaydeeBug
(10,291 posts)so i just might be trying this.
You are an inspiration!!!
sir pball
(4,758 posts)Last time we did them that way, we did the eggs for eight minutes (put in cold water on heat, the instant it boils set the timer, ice immediately when timer goes off) and then just as above except we did a double-dip in panko to build up a really solid crust what with the squishy egg and not-so-dense homemade sausage. They came out amazing..
LaydeeBug
(10,291 posts)abelenkpe
(9,933 posts)Thanks for the recipe. Gotta try them
A HERETIC I AM
(24,376 posts)msanthrope
(37,549 posts)fry well.
Response to A HERETIC I AM (Original post)
mother earth This message was self-deleted by its author.
A HERETIC I AM
(24,376 posts)I appreciate the compliment and I'm glad you enjoy these threads!
blaze
(6,370 posts)LOVE these threads of yours!!!
In the first pic, what is that between the mustard and the garlic powder?
A HERETIC I AM
(24,376 posts)I mixed what was left - about a teaspoon or so, along with the rest into the sausage.
I'm really glad you have enjoyed these threads!
blaze
(6,370 posts)I have heard of Scotch Eggs before, but never really knew what they were!
This is going on my list of things to try!!
I made some onion soup quite some time ago, based on your thread, and it was divine!!!!!
A HERETIC I AM
(24,376 posts)It really does please me to hear that others have tried something I may have inspired.
I am happy the soup turned out well for you.
Try making these eggs. You won't regret it.
blaze
(6,370 posts)I'm single, but have a very willing taste tester in my next door neighbor. Not only that... she has a great palate. Even better... she's honest!!!
I enjoy an annual "potluck" Thanksgiving Dinner (25 years and counting) with a group of friends and one year was asked to bring a pumpkin soup. My dear neighbor, Gladys, suffered through 4 or 5 iterations before proclaiming one of them as king!!
Capt. Obvious
(9,002 posts)BlueCollar
(3,859 posts)I think I'll try this tonight
rdharma
(6,057 posts)What do you think?
A HERETIC I AM
(24,376 posts)Same basic idea, yeah?
Thanks for adding the video.
rdharma
(6,057 posts)And now I'm thinking about additional "twists" to the basic recipe.
Crispy outside covering of some sort?
Ideas?
A HERETIC I AM
(24,376 posts)and then frying or baking gives you a crispy covering.
Or you might think of using a batter, like a Tempura batter for instance, and deep frying. You just have to make sure that the meat you wrapped around the egg gets cooked properly, that's all.