reddirtcooking

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!

When I posted the recipe for Armadillo Eggs, I mentioned Scotch Eggs. Hmmm, well since I don’t hang around in gastropubs, I didn’t realize that these little packages of eggy goodness were making a big hit in cities. This recipe is from the January issue of Bon Appetit magazine ( www.bonappetit.com ). I picked the issue up a couple of days ago.  I have several other recipes that I will post. I still have about 4 dozen of my own eggs in the fridge, so expect to see more egg recipes.

This makes 4 Scotch Eggs.

• 6 large Eggs
• 1 cup All Purpose Flour
• 1 cup finely crushed Corn Flakes
• 7 ozs fresh breakfast sausages with casing removed
• Vegetable Oil for frying
• Kosher Salt and Black Pepper
• Mustard

Place 4 eggs in a small sauce-pan, add cold water to cover eggs. Bring to a boil; remove from the heat and cover. Let stand for 3 minutes. Carefully drain and fill pan with ice water to cool eggs. Gently crack shells and carefully peel under running cold water. Place eggs in a bowl of cold water and chill until cold.

Place flour in a wide shallow bowl and the crushed cornflakes in a different wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage in to a thin patty to fit into the palm of your hand. Lay 1 soft-boiled egg on top of sausage and wrap the sausage carefully around the egg and seal the sausage to completely enclose egg. Repeat with the 3 remaining eggs and sausage.

Whisk the remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage covered egg at a time, dip eggs into the flour, shaking off excess, then coat in an egg wash. Roll in cornflakes to coat.

Using a deep fry thermometer, pour 2 ” of frying oil into a heavy pot. Heat to 375 degrees.  Fry eggs turning occasionally and maintaining oil temp to 350 degrees until sausage is cooked through and breading is golden brown and crisp, about 5 to 6 minutes. Use a slotted spoon or spider to transfer eggs to paper towels to drain. Season with salt and pepper. Serve with mustard.

We have had two Er visits and 2 hospital stays this week. Hopefully, my husband will be home today. And more good tasting recipes will be posted here! Thank you for checking back!