Ingredients with Measurements:
- 4 large eggs
- 1/2 lb ground pork sausage
- 1/2 cup breadcrumbs
- 4 oz smoked salmon, chopped
- 4 oz cream cheese, softened
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large pot for boiling eggs
- Mixing bowl
- Plastic wrap
- Deep fryer or large skillet
Step-by-step instructions:
1. Place eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 6 minutes. Remove from heat and place eggs in a bowl of ice water to cool.
2. In a mixing bowl, combine ground pork sausage, breadcrumbs, chopped smoked salmon, cream cheese, chives, salt, and pepper. Mix well.
3. Peel the cooled eggs and wrap each one with a thin layer of the pork mixture, making sure to cover the entire egg.
4. Heat vegetable oil in a deep fryer or large skillet over medium-high heat. Fry the scotch eggs until golden brown and cooked through, about 5-6 minutes.
5. Remove from oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 17g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for pork sausage
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Dill or parsley can be used instead of chives
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick
- Use smoked trout or canned tuna instead of smoked salmon
- Add grated Parmesan cheese to the pork mixture for extra flavor
Tips and tricks:
- Make sure the pork mixture is well combined before wrapping the eggs
- Use plastic wrap to help shape the pork mixture around the eggs
- Let the scotch eggs cool for a few minutes before cutting into them to prevent the filling from oozing out
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 bed of mixed greens or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped chives or a sprinkle of smoked paprika.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or roasted sweet potatoes.
Troubleshooting advice:
If the pork mixture is too wet, add more breadcrumbs. If it's too dry, add a splash of milk.
Food safety advice:
Make sure the pork mixture is cooked to an internal temperature of 160°F to ensure it's safe to eat.
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 breadcrumbs.
Flavor profiles:
Savory, smoky, and creamy.
Serving suggestions:
Serve scotch eggs as an appetizer or as a main dish with a side salad.
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