Scotch Eggs {Pass the Cook Book}

Today just might be my favorite post day each month.  It is the monthly posting for Pass the Cook Book Club.  This month Kita chose Clodagh's Kitchen Diaries, a cookbook set up as a  dairy matching up recipes with holidays and other happenings by month.  I hadn't heard about this cookbook before now.  One of the best parts of this club is finding out about a new cookbook.

The three recipes to pick from were hot cross buns, ravioli or Scotch eggs. The baker in my wanted to make hot cross buns but I just wasn't feeling it when it came down to it. If I had more time I would have made the homemade ravioli.  Fresh pasta is on my bucket list. However when my husband found out about the Scotch eggs there was no turning back.

The recipe was easy to put together and I had all of the ingredients on hand except for the ground sausage.  I think the worst part was peeling the hard boiled eggs and then cleaning out the frying pan.

Nothing about this dish screams out to me as amazing. The spices as well as the sausage seasoning gave them lots of taste but for me it was too much fried meat.  I tend to be pretty sensitive to such things. I had one and that was enough.

My husband on the other had promptly ate two and claimed the remaining one for breakfast the next day.  I am still glad this was the recipe I picked. This is not something I would ever make on my own and I think they look fun with the layers of colors.

If you want to become a part of the cookbook club read this post and click for the Facebook group. Also check out all of the other blogger's posts below.

Scotch Eggs

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

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Ingredients (serves 4)

• 4 eggs
• 8 oz sausage meat
• 1 teas finely chopped thyme
• 1 tbs finely copped slat leaf parsley
• 1 teas Dijon mustard
• zest of 1 lemon
• 1 scallion, finely chopped
• 1 egg, beaten
• 1 cup flour
• 1 cup very fine breadcrumbs
• canola oil for frying
• sea salt and freshly ground black pepper

Instructions

Put the eggs in a pan of cold water over high heat and bring to a boil. Reduce heat and simmer for exactly 7 minutes. Drain and cool the eggs under cold running water. Gently remove the shells and set eggs aside.

Put the thyme, parsley, mustard, lemon zest, and scallion in large mixing bowl and combine. Add the sausage and incorporate the mixture evenly throughout the sausage. Season with salt and pepper to taste.

Using a quarter of the sausage mixture at a time. Roll the meat into a ball and put it on a piece of plastic wrap and press slightly. Cover with another sheet of plastic wrap and gently roll into a circle, about 2” across.

Remove the top piece of plastic wrap and put a boiled egg in the center of the sausage mixture circle. Close the mixture around the egg using the plastic underneath as an aid and round until you have the perfect egg shape. Remove ball from plastic and set aside. Repeat with the remaining eggs and sausage mixture.

Put the beaten egg in one bowl and the breadcrumbs in another. Dip each Scotch egg into the beaten egg, then roll it in breadcrumbs. Continue until all eggs are covered.

Put a shallow pan over medium heat and pour in the oil until it is about 2/3rds full. When it is hot, carefully drop in the Scotch eggs and fry them for 10 minutes, turning every few minutes to make sure they are evenly fried.

Remove from oil and drain on paper towels. Serve at room temperature with Dijon mustard.

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