Today, I have tried to combine two popular appetizers to make an amazing one. 😉 I was all set to make scotch eggs for lunch a day back. But, after coming across Gail’s – Deviled Eggs Recipe. I felt why not combine these two and create something wonderful. Btw, I am not too happy with my scotch eggs shape. But I really enjoyed making these … 😉 🙂
I always like to read more about any food origin at Wiki, and here’s some info I came across about Scotch Eggs and Deviled Eggs.
‘Scotch Eggs’ are a common picnic food in the United Kingdom. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Mughlai dish – Nargisi Kofta (never heard of this dish before).
The ‘Deviled Egg’ can be seen in recipes as far back as ancient Rome, where they were traditionally served as a first course. It is still popular across the continent of Europe. It’s basically eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
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For the Scotch Eggs:
6 Hard boiled Eggs
500 gm Sausage mince of your choice
1 tsp Paprika
1 tbsp Garlic minced
2 Raw Eggs
1 cup Bread crumbs + 1 tbsp Italian Herb Powder
Salt and Pepper for seasoning
For the Deviled Eggs:
1/4 cup Mayonnaise
1 tsp Dijon Mustard
Paprika for sprinkling
Spring Onion greens for garnish 😛
- In a bowl, take sausage mince, paprika, garlic and some salt & pepper. Now, wet your hands and mix them until well combined.
- Divide the mince into six equal portions.
- Dip your fingers in water (so that the meat doesn’t stick on your hands). Take one portion of the meat and make a flat round patty.
- With flattened patty on your hand, place the hard-boiled egg in the center. And wrap the meat around the egg, using your wet hands to shape it evenly. (Don’t worry if they are uneven. But do see to it that, it takes the shape of the egg. 😉 )
- Repeat the same with the rest of the eggs.
- Beat 2 eggs in a bowl seasoned with salt and pepper. Also in another bowl mix bread crumbs and Italian spice.
- Now dip the meat-covered-egg in the beaten eggs and roll it around in the bread crumbs. So that each meat-covered-egg is evenly breaded. Repeat with the other eggs.
- Once breaded, now you can work on the shape of your scotch eggs.
- In the mean time, take a deep pan filled with enough oil for deep-frying. Once the oil is hot, deep fry the scotch eggs for 6-8 mins on medium high flame, till they are nice golden brown. Do keep turning the egg every couple of minutes to ensure it cooks evenly on all sides.
- Carefully remove from the oil and place the scotch eggs on paper towels. When its cool enough to handle, slice it in half lengthwise.
- Scoop out the egg yolks into a bowl without damaging its delicate whites.
- Smash the egg yolks with a fork and stir in mayonnaise, mustard, salt, and pepper.
- Spoon the yolk filling into the piping bag and refill the egg whites with deviled eggs filling. Garnish with paprika and some spring onion greens or chives.