Classic Scotch Egg Recipe

Classic Scotch egg recipe. This is a very popular classic Scotch egg recipe. Fried eggs with sausage meat, chives, breadcrumbs, and spices. Recipe adapted from  http://www.stylecraze.com/ There are too many variations to prepare Scotch eggs. Let’s prepare some of them.

Avocado Scotch Egg Recipe

Ingredients: 5 medium eggs, divided, 2 large avocados, halved horizontally and stoned 10 oz (300 g) Mexican chorizo sausages, casing removed, 1 cup each: (250 ml) all-purpose flour,  panko breadcrumbs, 1/2 teaspoon (3 ml) paprika, kosher salt and freshly ground black pepper, to taste, vegetable oil, for frying, chipotle mayo, for serving, 1/2 cup (125 ml) mayonnaise, 1 teaspoon sriracha sauce

Instructions: Bring a medium saucepan of water to a boil over medium-high heat, then reduce heat to low. Add 2 eggs to the simmering water and cook for about 5 minutes. Using a slotted spoon, remove the eggs and cool them under cold running water.

Once cool, peel the eggs, then pat dry with paper towels. Season with salt and black pepper.

Remove enough avocado flesh, then sandwich the egg between the avocado halves. Peel the avocado skins.

Divide Mexican sausages into two balls, then flatten each ball into an oval shape in the palm of your hand. Add avocado flesh to the center and shape the sausages around it, covering completely the eggs.

Using three separate bowls, place 3 beaten eggs, all-purpose flour, and panko breadcrumbs. Season all of them with salt and black pepper and stir well. Whisk paprika into the panko breadcrumbs.

Carefully stir the eggs into seasoned flour, then eggs, then panko breadcrumbs, and after through the egg and panko again. Cover and refrigerate for at least 30 minutes.

Fill a medium saucepan with 2 inches (5 cm) of vegetable oil and heat the oil to 375º F (180º C). Add avocado and fry for 5-6 minutes, or until sausage is cooked through. Drain on a tray lined with paper towels. Set aside.

In a large mixing bowl, combine all ingredients for chipotle mayo. Blend well. Slice open the avocado eggs and drizzle with prepared chipotle mayo sauce. Enjoy!

Smoked Mackerel Scotch Egg with Tartare sauce Recipe

Makes 4 servings

Ingredients: 4 skinless smoked mackerel fillets, 4 small eggs, 2 tablespoons (30 ml) cream cheese, 1/2 bunch of fresh dill, finely chopped, 1 tablespoon finely chopped capers, grated zest of 1/2 lemon, 3 oz (90 g) all-purpose flour, plus some extra for dusting, 2 large eggs, beaten, 5 oz (150 g) breadcrumbs, sea salt

For Tartare Sauce: 4 tablespoons (60 ml) mayonnaise, 4 tablespoons (60 ml) capers, roughly chopped, 8 small cornichons, roughly chopped 2 tablespoons chopped fresh parsley, 1 fresh shallot, finely chopped

Instructions: In a medium saucepan, boil water over medium-high heat. Add 4 small eggs and boil for 5 minutes.

Remove boiled eggs from the saucepan and refresh them in ice-cold water. Peel and pat dry with paper towels.

In a food processor, combine skinless mackerel fillets, cream cheese, dill, capers, and grated lemon zest. Process until just blended. Divide the mackerel mixture into 4 round patty shapes. Dust the eggs with all-purpose flour, then place them on each patty and wrap the mackerel mixture around the eggs. Cover and refrigerate for a few hours.

Remove the mackerel-egg mixture from the refrigerator and pass through the flour, egg, and breadcrumbs. Set aside.

To prepare Tartare Sauce: In a large mixing bowl, combine all sauce ingredients. Mix well and add a little freshly squeezed lemon juice.

Deep-fry Scotch Eggs for 2-3 minutes at 365ºF (180º C) until golden and crispy. Remove from the fryer and drain on paper towels. Season with sea salt and serve with homemade tartare sauce.

Classic Scotch Egg Recipe

Ingredients

• 6 large eggs
• 2 large eggs, beaten
• 1 pound (480 g) sausage meat
• 4 tablespoons chopped fresh parsley
• 4 tablespoons chopped chives
• 1 teaspoon ground nutmeg
• 1 tablespoon English mustard
• 1 cup breadcrumbs
• 2 cups (500 ml) vegetable oil
• 3 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• salt, to taste

Method