Spiced Scotch Eggs Recipes

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
• Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
• Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
• Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
• Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
• Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

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 220C (200C fan forced).
• Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
• Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
• Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
• Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
• Serve spiced scotch eggs with salad.

Steps:

• Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
• While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
• Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it's sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
• Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.