Recipe(tried): Scotch Eggs

Karen,

This is a real crowd pleaser.

SCOTCH EGGS

Boil small eggs to make hard boiled eggs; cool.

Make your standard meatball recipe using ground meat, eggs, bread crumbs, and herbs, etc. Make a meat patty using your meatball mixture in your hand and wrap the meat around a hard boiled egg to make like a big meatball. Make sure there is no cracks in the meat, I use wet hands to make sure the round ball is smooth (this will prevent them from splitting open when baking.)

You then make an egg and milk mixture using about 2 eggs and 1 to 1 1/2 cups of milk mixed together well. Put the meatball (Scotch Egg) in the egg mixture to get wet.

Then roll the Scotch Egg into your favorite breadcrumb mixture to cover.

Brown in hot vegetable oil in a sauce pan on top of the stove. Remove from the oil and let sit on paper towels to get off the extra oil or pat dry (very gently though)!

Place in a single layer on a baking sheet and put in 350 degrees F oven for 10 to 15 minutes to make sure they are cooked. Take out of the oven, and cool. When they are cool wrap in foil like a ball. Put in refrigerator overnight.

To serve, take out of the foil and cut with a knife that has been dipped in a hot water bath. Cut in half and then quarters. (You will see how they look and cut to you size that you like, i only do quarters)

Serve with a Dijon mustard sauce in the center of the plate with lettuce that is place around the outside of the plate. You then take sweet pickles and slice them like a fan and place on the plate to assist the Eggs and also for taste and looks.

This is really a easy recipe and it looks like a Chefs work of art. You will have the crust on the outside, then the meat and then the hard boiled egg in layers and you guest or class contest will be impressed.

Enjoy Skip