Saturday, November 13, 2010

Scotch Eggs

Scotch Eggs

1 pound of ground beef
1 pound of mild pork sausage
11 eggs
1 sleeve of saltine crackers
1 cup of bread crumbs
Seasonings (I use: sea salt, garlic powder, black pepper, parsley flakes, & oregano)

+ Hard boil 8 of the eggs. (Put six eggs in a medium pan. Cover the eggs with water. Put on High heat on the stove until the water reaches a rapid boil. Turn down to medium heat for 10 minutes. Remove from stove and drain the eggs in the sink washing them with cold water.)

+While the eggs are boiling. In a large mixing bowl combine the ground beef, pork sausage, 2 eggs, seasonings, and start with 1/2 of the sleeve of crackers. Mix thoroughly (I find by hand to be the most effective way.) until the mixture is firm but a bit mushy (just like a meatloaf mixture). If its too wet add more crackers (I find about 2/3 to 3/4 of the crackers does the trick). Get two small bowls. In one crack in the last egg and beat until its mixed very thoroughly. In the other pour the bread crumbs. These will be for dredging.

+ Preheat the oven to 350 degrees. Place a baking rack on a cookie sheet and spray with with cooking spray.

+ Deshell the eggs carefully making sure all the fragments are off but leaving the eggs whole. In the meat mixture bowl score it into quarters.

+ Take half of one of the quarters out at a time and flatten into a patty in your hand. Take one of the eggs and place in the center of the patty and wrap the meat mixture around the egg. Form it closing the gaps and shape it so that it still has the shape of an egg (but larger naturally). Then roll the meat wrapped egg in the bowl with the beaten egg. Once its wet with egg all around move to the bread crumb bowl and roll thoroughly until there is no more liquid on the surface. Place the egg on the cooking sheet and repeat until all eggs are wrapped and coated. Leave room between the eggs so that none are touching each other.

+ Place cooking sheet into the oven and bake for 30 - 45 minutes. This will depend on your oven and how thick the eggs turned out, etc. Once they look nice and crunchy golden brown remove and let sit for 5 minutes before serving.

Two eggs per person plus a side dish or two makes a nice filling meal. So this recipe feeds 4.


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!

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