Sunday, January 8, 2012

Scotch Eggs

 Deep Fried sausage rolled eggs.... talk about cholesterol on a plate!  But oh, it was indeed quite yummy! I've seen Scotch Eggs mentioned in several food magazines of late and had to admit my family and I were quite intrigued. I finally caved in when another food magazine came in and once again the Scotch Eggs were shown.  I sat back and enjoyed a glass of wine while my hubby and daughter put this dish together.  Its called living the good life :-)

Scotch Eggs
makes 4
adapted from Bon Appetit magazine

6 large egs
1 cup all-purpose flour
1 cup finely crushed corn flakes
1/2  package Jimmy Dean sausage
Vegetable oil for frying
Kosher salt, freshly ground pepper
mustard, for serving


 Place4 eggs in a small saucepan; add cold water to cover.  Bring to a boil; remove from heat, cover and let stand for 3 minutes.  Carefully drain, then fill pan with ice water to cool eggs.  Gently crack shells and carefully peel under cold running water.  Place eggs in a bowl of cold water; cover and chill until cold
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.  Divide sausage into 4 equal portions.  Pat 1 portion of sausage into a thin patty over the length of your palm.  Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.  Repeat with remaining sausage and eggs.
 Whisk remaining 2 eggs in a medium bowl to blend.  Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.  Roll in corn flakes to coat.
This can be made 1 day ahead.  Keep refrigerated and uncovered.

 Attach a deep-fry thermometer to side of a large heavy pot.  Pour in oil to a depth of 2" and heat over medium heat to 375 degrees F.  Fry eggs turning occasionally and maintaining oil temperature of 350 degrees F. until sausage is cooked through and breading is golden brown and crisp, about 5-6 minutes.

Use a slotted spoon to transfer eggs to paper towels to drain.  Season lightly with salt and pepper.  Serve warm with mustard.

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