Best 2 Scotch Egg Recipes

MEATLOAF WELLINGTON, SCOTCH EGG

Steps:

• Preheat oven to 360° F
• Put the ground beef, sausage, chili flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
• Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a 12" X 10" rectangle. Line up the hard-boiled eggs in a row down the 12" length down the center. Pull the cling wrap over to on both sides to make a large loaf over the eggs. Pinch the meat over the eggs on the end, and Twist the ends of the cling wrap. Place the meat log into the fridge to stay cool.
• Roll out the pastry to be about 14" X 14" and ¼" thick. Brush the Yeast Extract (Miso) mixture over the entire surface of the pastry.
• Set the meat roll from the cling wrap in the center of the pastry and drape over the ends, and pinch closed only. It says to wrap it completely, but try only draping it over the top so the grease can drain off without being absorbed in the bottom pastry. Use damp hands to work the pastry.
• Brush the pastry with the beaten egg and place on a wire rack on a foil covered baking tray.
• Use the Meater at 145° F as target temperature.
• Place in oven for about 1 ½ hours. Use the Meater.
• The meat roll can be prepared the night before and put in the fridge.
• After about 45 minutes you can turn the oven down to 350° F and finish the cooking based on the Meater.

SCOTCH EGG

Steps:

• Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
• Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
• Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2" and heat over medium heat to 375°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5-6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.