BookRatMisty | Eat Like Austen: SCOTCH EGGS @Thebookrat | Uploaded August 2018 | Updated October 2024, 6 hours ago.
Hey, it's a double feature! Beth is back with another EAT LIKE AUSTEN post for this weekend, this time being the infamous Scotch Egg. Find out how to make it in the video, and if you missed this morning's recipe for Shrub, find that here: thebookrat.com/2018/08/eat-like-austen-shrub.html
Or all of Beth's posts here: thebookrat.com/search/label/printcess
This one is for Scotch Eggs, a recipe that's been around since the 16th century. Traditionally, these wee canonballs of protein are deep fried (making them not the healthiest), but here's a less messy, healthier baked version.* Depending on how hungry you are, this could feed 2-4 people.
5 eggs
1/4 cup flour
1-3 pinches salt
1-3 dashes seasoning of choice
1 tsp water
1 cup panko bread crumbs
12 oz ground sausage (I prefer pork, but you could use any ground meat)
Steam 4 of the eggs for 12 minutes, or hard boil them as you wish (but you want the yolks moderately firm, not fully hard, as they'll firm up even more while baking).
Meanwhile, combine the flour, salt, and seasoning in a bowl.
In a separate bowl, whisk together the 1 remaining egg and the water as an egg wash.
Put the panko breadcrumbs in a third bowl.
When the eggs are done, place them in an ice bath to cool them down until they're safe to handle. Then peel them.
Preheat your oven to 400 degrees Farenheit.
Take about 3 ounces of the sausage and flatten it between your palms.
Wrap it around an egg, *gently* pushing and smoothing until you have a relatively even layer of sausage that encases the egg. Repeat for the remaining eggs.
Roll each sausagey egg around in the flour mixture until there's a (thin) even coating of on each.
Dip a floury sausagey egg into the egg wash, then into the panko breadcrumbs, rolling it to thoroughly coat with breadcrumbs. Do this for each remaining egg.
Place them on an ungreased tray and bake for 20-25 minutes.
Serve warm, or cold!
*If you insist on frying them the traditional way, you'll want about 3 inches of oil heated to 350 degrees Farenheit. Fry them for 3 minutes, turning occasionally- be aware that too many eggs in the fryer at once will lower the temp and result in greasy eggs.
____________________________
Find me in your internets:
Blog: thebookrat.com
Twitter: twitter.com/#!/TheBookRat
Instagram: instagram.com/bookishmisty
Goodreads: goodreads.com/user/show/1124284-misty
Facebook: facebook.com/BookRatBlog
Tumblr: thebookrat.tumblr.com
Hey, it's a double feature! Beth is back with another EAT LIKE AUSTEN post for this weekend, this time being the infamous Scotch Egg. Find out how to make it in the video, and if you missed this morning's recipe for Shrub, find that here: thebookrat.com/2018/08/eat-like-austen-shrub.html
Or all of Beth's posts here: thebookrat.com/search/label/printcess
This one is for Scotch Eggs, a recipe that's been around since the 16th century. Traditionally, these wee canonballs of protein are deep fried (making them not the healthiest), but here's a less messy, healthier baked version.* Depending on how hungry you are, this could feed 2-4 people.
5 eggs
1/4 cup flour
1-3 pinches salt
1-3 dashes seasoning of choice
1 tsp water
1 cup panko bread crumbs
12 oz ground sausage (I prefer pork, but you could use any ground meat)
Steam 4 of the eggs for 12 minutes, or hard boil them as you wish (but you want the yolks moderately firm, not fully hard, as they'll firm up even more while baking).
Meanwhile, combine the flour, salt, and seasoning in a bowl.
In a separate bowl, whisk together the 1 remaining egg and the water as an egg wash.
Put the panko breadcrumbs in a third bowl.
When the eggs are done, place them in an ice bath to cool them down until they're safe to handle. Then peel them.
Preheat your oven to 400 degrees Farenheit.
Take about 3 ounces of the sausage and flatten it between your palms.
Wrap it around an egg, *gently* pushing and smoothing until you have a relatively even layer of sausage that encases the egg. Repeat for the remaining eggs.
Roll each sausagey egg around in the flour mixture until there's a (thin) even coating of on each.
Dip a floury sausagey egg into the egg wash, then into the panko breadcrumbs, rolling it to thoroughly coat with breadcrumbs. Do this for each remaining egg.
Place them on an ungreased tray and bake for 20-25 minutes.
Serve warm, or cold!
*If you insist on frying them the traditional way, you'll want about 3 inches of oil heated to 350 degrees Farenheit. Fry them for 3 minutes, turning occasionally- be aware that too many eggs in the fryer at once will lower the temp and result in greasy eggs.
____________________________
Find me in your internets:
Blog: thebookrat.com
Twitter: twitter.com/#!/TheBookRat
Instagram: instagram.com/bookishmisty
Goodreads: goodreads.com/user/show/1124284-misty
Facebook: facebook.com/BookRatBlog
Tumblr: thebookrat.tumblr.com
