Recipe: Delicious Scotch Eggs

Scotch Eggs. I usually use Panko breadcrumbs as they get so crunchy and delish. I love them with Branston pickle, Husband has his with. Serve with lovely Scottish cheese & pickle.

Scotch Eggs When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. They make the perfect breakfast or snack, especially when served with the chutney dipping sauce. These contain chopped egg or a quail's egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon. You can have Scotch Eggs using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Scotch Eggs

  1. You need 1 1/2 lb of country-style sausage,casings removed and crumbled.
  2. You need 4 large of hard boiled egg,shells removed.
  3. It’s 1/2 tsp of cayenne powder.
  4. You need 1/2 tsp of salt,to taste.
  5. It’s 1 of egg,beaten.
  6. Prepare 1 of creole seasoning,recipe follows.
  7. You need 1/2 cup of flour.
  8. Prepare 1/2 tsp of salt.
  9. You need 1 cup of breadcrumbs.
  10. You need 2 1/2 tsp of paprika.
  11. You need 2 tbsp of garlic powder.
  12. Prepare 1 tsp of ground black pepper.
  13. It’s 1 tbsp of onion powder.
  14. It’s 1 tbsp of dried parsley.
  15. Prepare 1/2 tbsp of dried oregano.

In the United States, many "British-style" pubs and eateries serve Scotch eggs, usually served hot with dipping sauces such as ranch dressing , hot sauce , or hot mustard sauce. A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack – that we'd be happy to eat anywhere, even the dining table. I tried this recipe because of the cornflake crust.

Scotch Eggs step by step

  1. In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.).
  2. Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook..
  3. In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350°F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving..

The coating was crisp which was a nice texture. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance. A baked version of the popular pub Scotch egg. Comes out just as good as the fried version without the mess of frying.