Wednesday, November 30, 2016

Scotch Eggs

Upscale London department store Fortnum & Mason claims to have invented Scotch Eggs in 1738 and added them to their restaurant menu. Scotch Eggs are still available at the store's restaurant and available for takeout.
Originally served hot with brown gravy at dinner, Scotch Eggs have become more commonplace and are served cold as a finger food with various dipping sauces.

This is what you'll need for 4 Scotch Eggs

  • 4 eggs hard-boiled and shelled
  • 3/4 lb. lean ground beef seasoned to your taste with garlic, basil and black pepper
  • 1 egg
  • 1 Tblsp water
  • flour
  • breadcrumbs
Coat hard-boiled eggs in flour

Divide seasoned meat into 4 and cover each egg. I found it easiest to flatten each section of meat in my hand then wrap it around the egg

  • Roll in flour again
  • Beat egg with 1 tablespoon water
  • Dip eggs in beaten egg
Roll in breadcrumbs

Let them set about 10 minutes before frying
Fry in hot oil until golden brown
Serve hot with brown gravy or marinara sauce, or serve cold with ranch dressing, onion or vegetable dip, salsa.  Anything goes, just use what you like for dipping.



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