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Scotch Eggs

April 5, 2012 Le Cordon Bleu Austin 0 Comments

Scotch Eggs

Q: What’s boiled, wrapped in sausage, and deep-fried?
A: Eggs, of course!

No, that question and answer were not intended to be a joke or an unkind jab at the cuisine of the British Isles. Neither is it an inside joke for Austin cooking school students. Scotch eggs are a real dish with real fans. So many so, that they’ve recently spilled over to our shores. Many upscale gastro pubs serve these British delights along side other imports like Old Speckled Hen, shepherd’s pie, and fried pickles.

Scotch eggs have been around for more than 300 years, but its roots may go back centuries more to the Middle Eastern dish of kofta. They’ve become a staple of pubs, convenience stores, and super markets in the United Kingdom. They make excellent on-the-go food items and are usually served with a salad in restaurants. Regional variants are often made with pickled eggs.

However they are made, they are definitely not on most heart healthy diets. Having a couple every once in the while, however, isn’t going to require your cardiologist to be on speed dial.

Simple Scotch Egg Recipe

With such humble ingredients, you’d be tempted to think that it’s pretty easy to make Scotch eggs. You’d be right. Sure, if you're a cooking school student, you can experiment with crazy fried concoctions. For you home cooks, here's a recipe to try in your own kitchen. It's simple to make and make an excellent low carb breakfast, snack, or party food.

Ingredients:

  • 4 large hard boiled eggs with shells peeled and cooled
  • 1 lb loose breakfast sausage
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon kosher salt
  • ¼ cup all-purpose flour
  • ½ cup seasoned bread crumbs
  • 1 egg, whipped

Prepartion:

  • Preheat frying oil to 365 degrees F
  • Mix the Worcestershire sauce, salt, and pepper into the sausage
  • Divide the sausage into four equal parts
  • Wrap each egg in sausage and seal completely
  • Roll the eggs in the flour
  • Dip them in the egg wash
  • Roll the eggs in the bread crumbs
  • Submerge eggs into the oil and cook for 4-5 minutes

For a little less fat in the dish, instead of deep-frying the eggs, you can sear them in a sauté pan and finish cooking the sausage in the oven at 375 degrees F for 6-8 minutes.

Serve with your favorite dipping sauce. Some popular ones are ranch dressing, hot sauce, hollandaise, mayonnaise, and lemon-butter Dijon sauce.

This article is presented by Le Cordon Bleu College of Culinary Arts in Austin. Le Cordon Bleu College of Culinary Arts in Austin offers culinary arts and pâtisserie and baking training programs in Austin, Texas. To learn more about the class offerings, please visit Chefs.edu/Austin for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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