Seven Rivers Hogmanay Scotch Eggs Recipes

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
• In a large deep skillet heat about 1 inch of vegetable oil until hot.
• Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

Steps:

• Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
• Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it's as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
• Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
• To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

Steps:

• Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
• Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
• Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Steps:

• Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
• Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
• Preheat oven to 375 degrees F.
• Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
• Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
• Blend ingredients together and refrigerate until ready to use.

Steps:

• Prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. Then set them aside so you can grab them as you go.
• Take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (Note that I said "you know what you have"- I have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
• Take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. Set it aside. (You might need a 2nd pound of sausage- so be ready!) Wearing rubber gloves is a nice idea.
• Take 1 of the eggs, and roll it into the flour.
• Wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
• Take the sausage you just worked, and roll it around the entire ham & egg;.
• You'll need to make sure that the sausage covers the entire "egg" and has no gaps. If you do have a few gaps, don't worry this comes with practice!
• Then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
• Now that it is coated, place it into the fryer set at 400°F (I use a slotted spoon for this).
• Once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (I use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
• Serve as is, or cut into halves with a "spicy-brown mustard". Now according to my Brit mates, try to find Branston Pickle- you may your imported foodst market might carry this, or order it online. This is a BROWN relish- made by Crosse & Blackwell- and is very addictive! It has all sorts of goodies in it and is GREAT with these! These can be served warm, or cold and you will find you may well have to make more!
• Place these Gobs of Goodness into "zip-lock" bags, and use within 3 days or so. They are great as a "breakfast" on the run as a true 1-hand meal!