Whisky Dialogues‎ > ‎

Recipes

posted Apr 17, 2018, 11:26 AM by Mark Bennion   [ updated Jul 30, 2018, 12:26 PM by David R. ]
SCOTCH EGGS

Scotch eggs are easy to do and universally enjoyed.  I find that the secret is in the ingredients to add flavor

INGREDIENTS:
  • 2 lbs of bulk sausage (Bob Evans, Jimmy Deans, etc)
  • 14 eggs
  • Progresso Herb & Garlic Bread Crumbs
  • Vegetable Oil
  • A flower bouquet
(short list isn't it)

DIRECTIONS:

Hard boil 12 of the eggs (note:  it is best NOT to use fresh eggs, they are harder to peel.  Use eggs that have sat for 3-4 days in the refrig)  allow the eggs to cool and peel.

For the first six eggs.  Unwrap the sausage and divide into six equal parts as best you can.  Mold the sausage around each egg carefully to make sure that the egg is completely covered and there are no gaps. Beat two eggs lightly in a bowl (this is where you can add additional seasoning such as additional pepper or garlic).   Roll each sausage wrapped egg in the beaten egg and then roll in bread crumbs.  Repeat this for the next 6 eggs.

Once all 12 eggs are completed, deep fry them in oil, a deep fryer at 375 is best but you can also do this in a frying pan with about an inch of oil.  If using a deep fryer, about 7.5 minutes is sufficient.  Using a frying pan it will take longer as you will have to roll the eggs to cook them completely and achieve a dark brown color.

When you are done present the flowers to your wife, or significant other, to atone for the mess and frying odor now in the kitchen
Comments