How To make Scottish Eggs with Fresh Herbs
4 lg Eggs plain flour
8 oz Sausage meat 1 sm Egg, beaten
2 Spring onions, fine chopped Toasted breadcrumbs
1 ts Finely chopped fresh thyme Salt
3 ts Chopped fresh chives Freshly milled black pepper
1 tb Finely chopped fresh parsley Oil for deep frying
Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water. Next mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some of the seasoned flour. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches. Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs. Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350-375 F. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice broun colour. Drain on crumpled greaseproof paper. When they're absolutely cold, wrap in cling wrap and store.
How To make Scottish Eggs with Fresh Herbs's Videos
Slimming World Syn-free scrambled eggs and smoked salmon recipe - FREE
To find your nearest Slimming World group go to
Serves 1
Syns per serving - FREE
low-calorie cooking spray
mushrooms
cherry tomatoes
whisked eggs with dill
2 slices wholemeal toast (400g loaf)
quark
smoked salmon
fresh herbs
Lightly whisk 2 eggs with some fresh chopped dill and seasoning.
Spray a non-stick pan with low-calorie cooking spray and add some halved cherry tomatoes and thinly sliced mushrooms, cook for 2-3 minutes to soften.
Add the herby egg mixture and continue to cook slowly until the eggs are scrambled to your liking.
Meanwhile, toast 2 slices of wholemeal bread (Healthy Extra ‘b’ choice). Spread some quark onto the toast, then spoon over the tomato and mushroom scrambled eggs.
Arrange slices of smoked salmon on top. Season to taste and serve.
Michaels Scotch Eggs
Michael from @Doing It Ourselves shows us how to cook delicious Scotch Eggs with a bit of a twist!
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Ingredients
10 eggs
1kg of sausage meat
Parsley
A large handful of sage leaves
1 onion
English mustard
Three whisked eggs
Flour
150g breadcrumbs
2 litres of oil for frying
HOME MADE SCOTCH EGGS with caramelised onion and herbs
VERY EASY AND TASTE BEAUTIFUL
Breakfast Recipes To Start Your Day Right | Gordon Ramsay
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240-Year-Old Recipe for Pickling Eggs - Historical Food Preservation
Here is another video that is part of our 18th century food preservation series. It is a very simple method for Pickling Eggs found in the 1777 edition of The Lady's Assistant Cookbook. Whether you use these eggs as a garnish or as a dish by itself, this recipe makes stunningly colorful and delicious treats.
Link to Recipe -
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Link to Jar
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Cooking Proper Classics with Tom Kerridge: Black Pudding Scotch Eggs Recipe
The ultimate scotch egg recipe from Tom Kerridge!
This scotch egg recipe will have you cooking up a storm. Check out the method below to learn how to cook this delicious dish. Let me know how you get on in the comments!
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Recipe:
(Serves 4)
Ingredients:
4 x medium free-range eggs, soft boiled
300g sausage meat
100g black pudding
½ tsp fennel seeds
1 bunch of sage chopped
For coating:
2 eggs beaten
30g plain flour to dust
Sage and onion stuffing mix
For chopped rosemary mayo:
100g mayonnaise
1 tbsp English mustard
1 tsp chopped rosemary
1 tsp cracked black pepper
Method:
- Firstly, peel the soft-boiled eggs carefully, then pop onto a tray to air dry.
- Now peel the skins from the sausage and add to a mixing bowl.
- Then crumble in the black pudding, sage and fennel seeds, season with a pinch of salt and cracked black pepper, then with your hands mix till everything is well distributed.
- Next dived the mix into 4 balls, then take one of the stuffing balls and press it onto the palm of your hand and flatten out evenly, now carefully press the dried boil egg into the middle, now draw the sausage meat around the egg to enclose the egg, then repeat for the others.
- Once all have been wrapped pop them in the fridge to firm up for 20 minutes or so.
- To make the rosemary mayonnaise and all of the ingredients into a mixing bowl and then keep to one side ready for serving.
- Next up remove the scotch eggs from the fridge and then coat in the flour, then dip into the beaten eggs, then cover in the breadcrumbs and repeat for all four of them.
- To cook them pre heat a fryer to 180 degrees celsius, then lower the four scotch eggs into the basket and low into the hot oil and fry for 4 minutes, once coloured pop into an oven for 3 minutes to make sure the sausage meat is cooked but the egg is still gorgeous and runny.
- Once cooked remove from the fryer and drain on some kitchen towel and season with flaky salt, then serve with the punchy mayo.
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Goes great with
Homemade Baked Beans:
Tomato soup:
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