Ingredients with Measurements:
- 4 large eggs
- 1/2 pound ground pork sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup prepared pesto
- Salt and pepper to taste
- Flour for dusting
- Vegetable oil for frying
Special equipment needed:
- Large pot for boiling eggs
- Deep-fry thermometer
- Slotted spoon
- Baking sheet lined with paper towels
Step-by-step instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 6 minutes. Drain the eggs and transfer them to a bowl of ice water to cool.
2. Peel the eggs and set them aside.
3. In a large bowl, mix together the ground pork sausage, breadcrumbs, Parmesan cheese, pesto, salt, and pepper until well combined.
4. Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty.
5. Place an egg in the center of each patty. Use your hands to wrap the sausage mixture around the egg, making sure it is completely covered.
6. Dust each Scotch egg with flour.
7. Heat the vegetable oil in a deep pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
8. Carefully lower the Scotch eggs into the hot oil using a slotted spoon. Fry for 5-6 minutes, or until golden brown and cooked through.
9. Use the slotted spoon to remove the Scotch eggs from the oil and transfer them to the prepared baking sheet to drain.
10. Serve the Scotch eggs hot or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boil the eggs for 6 minutes.
- Heat the oil to 350°F for frying.
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 30g
- Carbohydrates: 14g
- Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork sausage.
- Any type of breadcrumbs can be used.
- Any type of cheese can be used instead of Parmesan.
- Any type of pesto can be used.
Variations:
- Add chopped herbs or spices to the sausage mixture for extra flavor.
- Use different types of cheese or pesto for a different flavor profile.
- Serve with a dipping sauce, such as marinara or aioli.
Tips and tricks:
- Make sure the sausage mixture is well combined before wrapping it around the egg.
- Use a slotted spoon to carefully lower the Scotch eggs into the hot oil to avoid splatters.
- Drain the Scotch eggs on a paper towel-lined baking sheet to remove excess oil.
Storage instructions:
- Store leftover Scotch eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Scotch eggs in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve Scotch eggs on a platter with a side of dipping sauce.
- Garnish with chopped herbs or grated cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Grilled asparagus with lemon and Parmesan
Troubleshooting advice:
- If the sausage mixture is too wet, add more breadcrumbs.
- If the Scotch eggs are not cooked through, increase the frying time.
Food safety advice:
- Make sure the eggs are fully cooked before wrapping them in the sausage mixture.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature for frying.
- Use a slotted spoon to carefully lower the Scotch eggs into the hot oil to avoid splatters.
Food history:
- The Scotch egg is a traditional British dish that dates back to the 18th century.
Flavor profiles:
- Savory, meaty, cheesy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or main dish.
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