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 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large pot
- Mixing bowl
- Baking sheet
- Cooling rack
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the eggs in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 6 minutes.
3. Remove the eggs from the pot and place them in a bowl of ice water to cool.
4. Peel the eggs and set them aside.
5. In a mixing bowl, combine the ground pork sausage, paprika, garlic powder, salt, and black pepper. Mix well.
6. Divide the sausage mixture into 4 equal portions.
7. Flatten each portion of sausage mixture into a thin patty.
8. Place one peeled egg in the center of each sausage patty.
9. Wrap the sausage around the egg, making sure to seal it completely.
10. Place the flour, breadcrumbs, and beaten egg in separate bowls.
11. Roll each sausage-wrapped egg in the flour, then dip it in the beaten egg, and finally coat it in breadcrumbs.
12. Place the coated eggs on a baking sheet lined with parchment paper.
13. Bake for 25 minutes, or until the sausage is cooked through and the breadcrumbs are golden brown.
14. While the eggs are baking, make the curry mayonnaise. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, and cayenne pepper until smooth.
15. Serve the Scotch eggs hot with the curry mayonnaise on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat per serving: 38g
Saturated fat per serving: 12g
Carbohydrates per serving: 23g
Protein per serving: 25g
Sodium per serving: 1030mg
Sugar per serving: 2g
Substitutions for ingredients:
- Ground pork sausage can be substituted with ground beef, chicken, or turkey.
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed cornflakes.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Curry powder can be substituted with garam masala or turmeric.
Variations:
- Add chopped herbs, such as parsley or cilantro, to the sausage mixture for extra flavor.
- Use quail eggs instead of chicken eggs for bite-sized Scotch eggs.
- Add grated cheese, such as cheddar or Parmesan, to the sausage mixture for a cheesy twist.
- Make a spicy version of the curry mayonnaise by adding more cayenne pepper or hot sauce.
Tips and tricks:
- Use cold eggs to make them easier to peel after boiling.
- Wet your hands with cold water before handling the sausage mixture to prevent it from sticking to your hands.
- Use a food processor to grind your own pork sausage for a fresher taste.
- To make the Scotch eggs ahead of time, prepare them up to the coating stage and refrigerate until ready to bake.
- To make the Scotch eggs extra crispy, broil them for 1-2 minutes after baking.
Storage instructions:
Leftover Scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Scotch eggs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Scotch eggs on a platter with the curry mayonnaise in a small bowl on the side. Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or a drizzle of hot sauce.
Pairings:
Serve the Scotch eggs with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato fries
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the sausage mixture is too sticky, add a little more breadcrumbs to help it hold its shape.
- If the breadcrumbs are not sticking to the sausage, dip the sausage in a little bit of milk or beaten egg before coating it in breadcrumbs.
- If the Scotch eggs are not cooking through, reduce the oven temperature to 375°F and bake for a few more minutes.
Food safety advice:
- Make sure to cook the sausage-wrapped eggs until the sausage is cooked through to prevent foodborne illness.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
- Store leftover Scotch eggs in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Scotch eggs are believed to have originated in England in the 18th century. They were originally made with a mixture of minced meat and spices, wrapped around a hard-boiled egg, and then deep-fried. Today, Scotch eggs are often baked instead of fried and can be found in many variations, including vegetarian and gluten-free versions.
Flavor profiles:
The Scotch eggs are savory and meaty, with a crispy breadcrumb coating. The curry mayonnaise adds a tangy and slightly spicy flavor to the dish.
Serving suggestions:
Serve the Scotch eggs as an appetizer or main dish for brunch, lunch, or dinner.
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