Ingredients with Measurements:
- 4 large eggs
- 1 pound ground pork sausage
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe avocado, diced
- 1 lime, juiced
Special Equipment Needed:
- Large pot
- Mixing bowl
- Frying pan
- Slotted spoon
- Baking sheet
Step-by-Step Instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 6 minutes.
2. Remove the eggs from the pot and place them in a bowl of ice water to cool.
3. Peel the eggs and set aside.
4. In a mixing bowl, combine the ground pork sausage, paprika, salt, and black pepper.
5. Divide the sausage mixture into 4 equal portions.
6. Flatten each portion into a disc shape.
7. Place an egg in the center of each disc and wrap the sausage mixture around the egg, making sure it is completely covered.
8. Roll each sausage-covered egg in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
9. Heat oil in a frying pan over medium-high heat.
10. Fry the Scotch eggs until golden brown, about 5-6 minutes.
11. Remove the Scotch eggs from the frying pan with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
12. In a small bowl, combine the diced avocado and lime juice.
13. Serve the Scotch eggs with the avocado and lime mixture on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 36g
Protein per serving: 27g
Carbohydrates per serving: 28g
Fiber per serving: 4g
Sugar per serving: 2g
Sodium per serving: 800mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork sausage.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
Variations:
- Add chopped herbs such as parsley or cilantro to the sausage mixture for added flavor.
- Use quail eggs instead of chicken eggs for bite-sized Scotch eggs.
Tips and Tricks:
- Make sure the sausage mixture is evenly distributed around the egg to prevent any air pockets.
- Use a meat thermometer to ensure the internal temperature of the Scotch eggs reaches 160°F.
- To make the Scotch eggs ahead of time, prepare them up to the coating stage and refrigerate until ready to fry.
Storage Instructions:
Refrigerate leftover Scotch eggs in an airtight container for up to 3 days.
Reheating Instructions:
To reheat, place the Scotch eggs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the Scotch eggs on a bed of lettuce or arugula for added color and texture.
Garnishes:
Garnish with chopped herbs such as parsley or cilantro.
Pairings:
Pair with a light beer or a crisp white wine.
Suggested Side Dishes:
Serve with roasted vegetables or a side salad.
Troubleshooting Advice:
- If the sausage mixture is too sticky, wet your hands with water before handling.
- If the coating is not sticking to the Scotch eggs, try pressing the coating onto the eggs firmly.
Food Safety Advice:
- Make sure the internal temperature of the Scotch eggs reaches 160°F to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Scotch eggs originated in England in the 18th century and were traditionally made with a hard-boiled egg wrapped in sausage meat and coated in breadcrumbs.
Flavor Profiles:
The Scotch eggs have a savory and slightly spicy flavor from the pork sausage and paprika, while the avocado and lime add a fresh and tangy taste.
Serving Suggestions:
Serve as an appetizer or a main dish for brunch or dinner.
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