Scotch Eggs for dinner, tonight.

Local, organically reared, eggs. My homemade venison/pork sausage meat.

Formed.



Cooked.



I was about to tuck into the second one, when I remebered a pic.
I like the eggs yolks slightly soft, and these were spot-on.



My homemade chilli /oil was superb with them, even though I say so myself.



Steve.

WOW!

Okay smart aleck, now tell us how! Those look great.

quote:

Originally posted by DesertRam:
Okay smart aleck, now tell us how! Those look great.

Eggs into boiling water for five minutes, then plunge into iced water until cold.

Peel off the egg shells.
Dry them, and dust with cornflour.

Form sausage meat into an oval, size depends on how big the eggs are, and how thick you want it.
Put the egg on the sausage meat, and gently mold it around until it is covered - with no gaps!

Dust the outside with cornflour. Dip in beaten egg, then breadcrumbs. Repeat for a thicker , crunchier, coating.

Heat vegetable oil in a deep pan, to about 150 deg. C, 300 deg. F
Gently fry for about five minutes, turning them to cook evenly.

If you have concerns as to the meat being cooked enough, after frying, put them in a hot oven for five minutes, while you get everything ready for serving. These were cooked fine after frying.



Steve.

Theee are very good, but getting the eggs right can be tricky.

Yeah,the ice water immersion is the trick for easy shell removal. I remember years ago I would save all my tomatoes from the garden in the freezer until fall when I would spend a weekend making salsa.One day I noticed that if I dropped a frozen tomato into boiling water the skin came off by itself. I mentioned "MY find" to my mother in law at the time + she just looked at me like I was an idiot,which of course I was.They had been doing it since Jesus was a choirboy.Like Linus told Lucy,"Some of those old wives were pretty smart."

quote:

Originally posted by NormanConquest:
Yeah,the ice water immersion is the trick for easy shell removal. I remember years ago I would save all my tomatoes from the garden in the freezer until fall when I would spend a weekend making salsa.One day I noticed that if I dropped a frozen tomato into boiling water the skin came off by itself. I mentioned "MY find" to my mother in law at the time + she just looked at me like I was an idiot,which of course I was.They had been doing it since Jesus was a choirboy.Like Linus told Lucy,"Some of those old wives were pretty smart."

Fresh tomatoes dropped in hot water, will split their skin, and make peeling, an easy job.

We should listen to these "Old Wives"


Steve.

That is some great looking food.

I have to find a better venison sausage recipe for such fine fixins.
Thank you for sharing.

Beautifully executed Steve. I tried these a few years ago and had a heck of a time getting the sausage to hold together/adhere. Just made a big, great-tasting mess.

quote:

Originally posted by Bill/Oregon:
Beautifully executed Steve. I tried these a few years ago and had a heck of a time getting the sausage to hold together/adhere. Just made a big, great-tasting mess.

Bill,

The dusting with flour, before the egg wash, is the key.


Steve.

quote:

Originally posted by Bill/Oregon:
Beautifully executed Steve. I tried these a few years ago and had a heck of a time getting the sausage to hold together/adhere. Just made a big, great-tasting mess.

I made them last weekend again. Make sure the egg is floured before you wrap in sausage. I took the sausage and rolled it between plastic wrap pretty thin. I peeled off the top layer of plastic Then put the floured egg in the middle, then folded over the sausage like a taco. Pinch the sausage close to the egg to close and remove any excess. Then gently form into the egg shape, flour, egg, Panko, then fry. I actually broke all 4 egg whites while peeling but was able to get them all in sausage before that little skin around the yoke broke... I was lucky... and damn they were good

If you don't want to fry them they can be baked at 350 for 20-30 minutes on a cooling rack over a cooky sheet. Great eats.

quote:

Originally posted by 50 Calshtr:
If you don't want to fry them they can be baked at 350 for 20-30 minutes on a cooling rack over a cooky sheet. Great eats.

Are you able to keep the yolks runny by baking?