Scotch Eggs; Not Just an Excellent Song by MrWeebl

Deviled Scotch Eggs

Eggs are still a relatively cheap source of protein and as I have found out by dabbling in raising chickens, frighteningly plentiful at certain times of the year. It can be difficult to keep things ‘fresh’ when one has a dozen eggs a day to feed the family. One of the ways I’ve found to keep eggs interesting is my version of Scotch Eggs.

I’d say Scotch Eggs are an English dish but its origins are shrouded in mystery just as its form is shrouded in delicious sausage meat and bread crumbs in my version of the recipe. Some sources claim it comes from an Indian dish called Nargisi Kofta. Others contend it comes from a North African dish and still others claim it used to be a Yorkshire delicacy wrapped in fish paste. These days they are common pub fare, oft times served cold with relishes, pickles and salads.

I recommend either using a steam based method for making the hard boiled eggs or having the water boiling and then adding the eggs to the hot water. Cook for about 13 minutes then chill in an ice bath for about 15 minutes. As you might have read in an issue of Cooks Illustrated, both of those methods produce reliably easy to peel eggs.

I also, to hasten peeling… an onerous task to be sure, pop the chilled eggs into a resealable plastic container with about an inch of water. I close it up tight with its lid and shake it all vigorously for half a minute. This little trick speeds the process considerably.

Next I take my sausage and slice it up and make thin patties. I used a run of the mill hot breakfast sausage that was on sale last time I was at the grocery store. I highly recommend some kind of spicy sausage for this recipe, it just goes so much better with the deviled yolks than sage sausage or any kind of maple sausage would.

One at a time I place a hard boiled egg on a thin sausage patty and cup the sausage around the egg. Then I put a second patty on the other side and gently roll it in my hands until I have a large round ball. Do your best not to leave seems as this is where the sausage will break apart if it shrinks too much when we fry it up in the pan.

I did not wet the sausage covered egg in either egg or milk before rolling it in the panko style bread crumbs. They stick just fine to the surface with a little patting here and there.

Once the eggs are assembled, I pulled out my largest deep sided frying pan and because I’m decadent I put bacon fat in the pan, enough to cover the whole bottom of the pan evenly. You can use whatever fat you prefer for pan frying but bacon fat does the job just fine and if your pan is hot very little is absorbed but the flavor.

Totally edible at this stage.

Heat the oil until flicking a drop or two of water into the pan produces a vigorous amount of popping. Carefully set a couple of your Scotch Eggs into the pan, being sure not to over crowd them. You will need room to roll them around ever couple of minutes until they are thoroughly browned on all sides. Don’t worry if you get a little bit of splitting as you cook them, you’ll be slicing them in half anyway so just slice them there and no one will no the difference!

Drain the fully cooked eggs on some paper towels to absorb any excess grease. And just a warning based on my experience… wait a couple of minutes before deciding it’s time to slice them in half to retrieve the yolks. Those puppies are hot!

Once they have adequately cooled, use a very sharp knife to carefully slice the eggs in half. Now, you are dealing with spheres instead of egg shapes and yet, without giving it much thought I managed to cut them all lengthwise. Maybe I’m just lucky and maybe someone out there who makes this recipe is going to contact me and be very irritated that they cut every single one of their eggs in some fashion that made it impossible to to continue without great difficulty. I’ll let you know.

Also, absolutely consumable at this stage.

Once the eggs are all sliced, pop out their yolks and place them in a bowl. I use a fork to mash them up before adding the two kinds of mustard, mayonnaise and paprika. I will give you the measurements I used for my filling but I am going to stress the need to taste test. Some mustards have more salt than others. And while I want something with enough zing to cut through the richness of the yolks and the sausage, my personal tastes might not be compatible with your palate. Always taste test before adding any additional salt at the very least.
Slightly less attractive for consuming with their tasty yolk bits missing.

I simply used a spoon to put the deviled yolk mixture back into the Scotch Eggs. I didn’t pipe them for two reasons. One: I’m lazy. Two: The more rustic appearance of the spooned yolks just appealed to me more.

Now at long last you are ready to consume! They can be eaten straight away or served cold at a later time. I store them in a resealable plastic container in the refrigerator and dole them out as needed. They rarely last more than a day.

Our delicious end product.

Recipe:

12 eggs
1.5lbs spicy breakfast sausage
Panko style breadcrumbs, plain

1 tbs prepared Coleman’s mustard
1 tbs regular yellow mustard
2 tbs mayonnaise
½ tsp paprika
salt to taste

And lastly I leave you with the indomitable MrWeebl:

A Special Post for National Donut Day.

Donuts are surprisingly easy to make. It does take time, especially if you decide to do a yeast based dough, but; they are definitely worth the time and effort. My favorite varieties have always been the quick rise or cake donuts, except when they are home made. When those fried and golden chunks of heaven are made at home then both kinds are delectable.

With this post I am not going to get into all the many fillings and glazes or toppings one can put on their donuts. I am simply going to share with you a really decent recipe I came across. This version of quick donut holes comes from Sam, on her site Sugar Spun Run. I enjoyed not only her end product but reading through and perusing her website. A recipe is always better knowing a little about the person relating it to you. Somehow a personal connection feels like it is established when one talks about food and life together. For what is life without food? Short. In a nutshell.

This recipe I will link to on her site is fast and easy, perfect for beginners or for one wishing to let their kids get involved with the making.

I never ‘cut’ butter into my recipes. I pull out the tools I was born with, my hands, and use them. You’ll come to find I’m not much of a gadget person. Partly because for such a long time I simply did not have the tools or the means to obtain the shiny tools. Our family has moved so often and often enough in times of strife that things like having a sifter or a pastry cutter or a sharp knife that cost more than 2 dollars was just not in the cards for me. I always have my hands and gods willing will have them for a very long time. So; if I can use my hands I do.

Instead of using a pot on the stove top I used my hand dandy little deep fryer. (Didn’t I just get done saying I wasn’t a gadget girl in the kitchen? Oh well.) I have a Presto, Cool Daddy Elite and for what it is, it’s pretty darned good. We have seven people in the house and that’s not counting any guests. So, potentially I am working to serve a pretty big crowd. What I do like about it is the unit is pretty much plug and play. Connect the chord and plug it in, wait for the little light to go out and you’re at temperature. It’s easy but it lacks control. I don’t set the temperature and it has no built in timer. The basket is circular in shape and has done us well for most things. I have not tried frying fresh fish in it yet but it completely failed to handle fresh made corn dogs. The oil was no where hot enough and the batter just absorbed oil and tasted awful and under cooked.

That said, for doing a double batch of these donut holes or any other donuts or beignets or quarter cut Monte Cristo sandwiches the Cool Daddy has served me well. So I made up two batches of Miss Sam’s donut hole recipe. (Which promises it can be made into cinnamon rolls too! We’ll have to give it a whirl.) I did not double it. Unless you have experimented or it says specifically in a baking recipe that you can double it, don’t. Just make two batches. Especially with leaveners involved, sometimes things don’t work out well, either perfectly in half or when doubled. This is simply my experience, I have nothing but that to back up my warning.

I modified the recipe on Sugar Spun Run because I wanted a buttermilk tang to the dough. When I simulate buttermilk in a recipe I just pop a tablespoon of vinegar, plain white vinegar, into the measuring cup that I am measuring the milk into and, ideally, allow the augmented milk to sit for ten or so minutes and let the acid work on the milk a little. Next time I use this recipe, and I will, I’ll add a little vanilla into the mix as well. Then it will be exactly how I want it for a cake donut base.

Please follow the link below and give this website a visit:

Fried Donut Holes (No Yeast)