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Don’t Wait for a Renaissance Faire for Scotch Eggs
If you’ve ever been to a Renaissance Faire, you’ve seen or eaten a staple treat: Scotch Eggs. These delectable finger foods are too tasty to wait for the Faire for though. Savory sausage is wrapped around a delicate hard cooked egg, then breaded and deep fried to golden goodness. They are a high protein addition to a simple meal of salad and bread.
The Sausage Makes Scotch Eggs Fabulous
As in any recipe, the ingredients individually should be something you would love to eat. If you purchase a sausage brand that you don’t like, you aren’t going to like the Scotch Eggs. Get something that you like to eat for breakfast, or put in your pasta sauce. If you like it on its own, you are going to love it wrapped around an egg and deep fried. Personally, I love to mix an Italian and a spicy sausage to give my Scotch Eggs a little bit of bite.
Hard Cooking Eggs for Scotch Eggs
I’m all for work smarter, not harder, and I hate hard boiling eggs. It takes so much time, and they are so touchy. I’ve found they turn out perfect every time if you bake them. Yes, you read that right! Place cold eggs in a cold oven, directly on the rack. Put a cookie sheet underneath, and turn the oven to 325 degrees F. Start the timer for 30 minutes when you turn the oven on. When it is done, put the eggs in cold water for 5 minutes and you will have perfect eggs that are easy to peel once they are completely cold.
Ingredients
- 9 hard cooked eggs, peeled and rinsed
- 1/2 C flour
- 2 eggs, whisked
- 1 t dried parsley
- 2 lbs sausage, casings removed if necessary
- 1 1/2 C breadcrumbs
- oil for frying
Instructions
- Mix the whisked eggs and parsley in a shallow bowl. Set aside.
- Place the flour and breadcrumbs in separate shallow bowls.
- Roll each egg in flour, dusting them lightly.
- Roll in the egg/parsley mixture to coat completely.
- Flatten some of the sausage into a small disk. Wrap around the egg and seal completely. The sausage should be about 1/2 inch thick.
- Roll in the breadcrumbs to form a crispy coating around the sausage.
- Heat the oil to about 350 degrees F in a deep pan. Place eggs in the oil gently and cook until they are crispy, golden brown, and done throughout.
- Drain on a plate with paper toweling.
Scotch Eggs are a Great Addition to a Fondue Party
Make up these wonderful Scotch Eggs, and stack them on a plate, ready to go into the hot oil. People will love the fresh take on fondue parties.
9 hard cooked eggs, peeled and rinsed
1/2 C flour
2 eggs, whisked
1 t dried parsley
2 lbs sausage, casings removed if necessary
1 1/2 C breadcrumbs
oil for frying
Mix the whisked eggs and parsley in a shallow bowl. Set aside.
Place the flour and breadcrumbs in separate shallow bowls.
Roll each egg in flour, dusting them lightly.
Roll in the egg/parsley mixture to coat completely.
Flatten some of the sausage into a small disk. Wrap around the egg and seal completely. The sausage should be about 1/2 inch thick.
Roll in the breadcrumbs to form a crispy coating around the sausage.
Heat the oil to about 350 degrees F in a deep pan. Place eggs in the oil gently and cook until they are crispy, golden brown, and done throughout.
Drain on a plate with paper toweling.
Don’t wait for Faire season! Make Scotch Eggs at home!
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