Post by Deleted on Oct 6, 2019 13:43:38 GMT -5
Soft-Boiled Scotch Eggs anyone ever have these they look good
A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior. Slideshow: More Egg Recipes
Ingredients
6 eggs, soft-boiled and peeled
1 pound sausage meat
1 tablespoon brown mustard
1 tablespoon chopped fresh parsley
1/2 teaspoon nutmeg
1/2 cup lard or other cooking fat
How to Make It
Step 1
Place the eggs in a pot, then cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Step 2
Combine the sausage, mustard, parsley and nutmeg, mixing together by hand. Divide the sausage mixture into 6 portions; spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.
Step 3
Warm the cooking fat to 350° in a skillet, then add an egg or two. When first adding the eggs, gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Cook until the sausage is cooked through, about 5 minutes per egg.
Step 4
Preheat oven to 170°. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm while finishing the other batches of eggs.
Notes
To bake the eggs instead of frying, place the sausage-covered eggs in large muffin tins and bake at 425° until golden and cooked through, about 30 minutes.
www.foodandwine.com/recipes/soft-boiled-scotch-eggs?cid=440698&did=440698-20191006&mid=25183330324&utm_campaign=faw-daily_newsletter&utm_content=100619&utm_medium=email&utm_source=foodandwine.com#spotim-comments
A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior. Slideshow: More Egg Recipes
Ingredients
6 eggs, soft-boiled and peeled
1 pound sausage meat
1 tablespoon brown mustard
1 tablespoon chopped fresh parsley
1/2 teaspoon nutmeg
1/2 cup lard or other cooking fat
How to Make It
Step 1
Place the eggs in a pot, then cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Step 2
Combine the sausage, mustard, parsley and nutmeg, mixing together by hand. Divide the sausage mixture into 6 portions; spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.
Step 3
Warm the cooking fat to 350° in a skillet, then add an egg or two. When first adding the eggs, gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Cook until the sausage is cooked through, about 5 minutes per egg.
Step 4
Preheat oven to 170°. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm while finishing the other batches of eggs.
Notes
To bake the eggs instead of frying, place the sausage-covered eggs in large muffin tins and bake at 425° until golden and cooked through, about 30 minutes.
www.foodandwine.com/recipes/soft-boiled-scotch-eggs?cid=440698&did=440698-20191006&mid=25183330324&utm_campaign=faw-daily_newsletter&utm_content=100619&utm_medium=email&utm_source=foodandwine.com#spotim-comments