Scotch Eggs #2

As I promised, here is another egg recipe to use up my fresh eggs from my hens. There is nothing better than fresh laid eggs from free range chickens.  This recipe is a more traditional Scottish one than the previous on from Bon Appetit.  In Tulsa every September there is a Highland Festival. What it lacks for in size it makes up for in enthusiasm. When I was there in September 2010, I met a passionate Celtic Chef named Eric W. McBride, “The Celtic Caterer”. If you are a Facebook user, you can find him there.  This recipe is from his first recipe book which is excellent. And Book II is now available.  He is located in Aurora, CO.

Be sure to try the sauce. It is wonderful.

  • 8 hard boiled Eggs, peeled
  • 1 lb English Breakfast Sausage
  • 1/2 of 1 Yellow Onion, very fine chopped
  • 2 teaspoons Parsley
  • 1/2 teaspoon ground Thyme
  • 1/2 teaspoon White Pepper
  • 1/2 teaspoon Salt
  • 3/4 cup Flour
  • 2 Eggs, beaten
  • 1 cup light dry Bread crumbs

Mix sausage meat with onion, parsley and thyme. Remove casing if sausage is linked. Make 8 flat patties and wrap completely around the eggs. Mix salt, pepper, flour and bread crumbs.  Dunk each Scotch egg in the beaten egg mixture and roll in seasoned flour mix.

You can either deep fry the eggs in a fryer or deep skillet at 375 F for 5 minutes or bake in an oven at 350 F for 45 to 50 minutes or until golden brown.

NOTE: If the sausage has too  much fat, it will shrink from around the egg. To compensate for this substitute 1/4 of the meat from 90% lean ground beef.

Scotch Egg Sauce

  • 2 cups Mayonnaise (I like Olive Oil Mayo)
  • 1/4 cup while Chablis Wine
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Cayenne Pepper
  • 2 tablespoons Lemon Juice

Combine all ingredients together and whip into a lather!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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