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A Scotch egg consists of a cold, hard-boiled egg
removed from its shell, wrapped in a sausage meat
mixture, coated in breadcrumbs, and deep-fried.
The dish was invented by the London food shop
Fortnum Mason, in 1738. Contrary to popular
belief, it is not a Scottish dish. Scotch eggs
are commonly eaten cold, typically with salad and
pickles. Scotch eggs were traditionally a picnic
food, designed to be eaten fresh. However, in the
UK at least, they have acquired an unfashionable,
down-market reputation due to the preponderance
of pre-packed, plastic-wrapped Scotch eggs sold
at convenience stores and service stations. These
are generally made with very cheap meat. In the
United States, many so-called "English-style"
pubs and eateries serve fresh-made scotch eggs.
These are usually served hot, with dipping sauces
such as ranch dressing or hot mustard
sauce. Miniature versions of scotch eggs are also
widely available in British supermarkets and are
sold under the name 'savoury egg bites', 'picnic
eggs', or similar. These contain a chopped,
rather than whole, egg filling, sometimes
combined with mayonnaise. In West Africa, some
fast-food restaurants offer scotch eggs alongside
their other menu items. In Nigeria, Tantalizers
and Mr. Biggs both prominently feature scotch
eggs.
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100g salami pepperoni sausage 200g mincemeat or
turkey 1 tablespoon fresh coriander chopped 2
tablespoon grated onion 1/4 teaspoon ground
cinnamon 1/8 teaspoon ground nutmeg 4
hard-cooked eggs -- shelled 1/2 cup fine dry
breadcrumbs 1/4 cup of PALAFEL mixture. (OSSEM)
And For my version Non cooked egg and Small size
red pepper
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Chop the sausage and Combine mincemeat ,
coriander, onion, cinnamon and nutmeg mix well.
Add the bred crumb and the FALAFEL Divide
sausage mixture into 4 portions
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Now, take a brake to my version Cut the top of
the red pepper and clean it in. Fill the pepper
with yolk egg and cover it with some of the
mixture just to close it.
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Close it like in the photo here Now,
back. Place one egg or pepper atop each patty,
shaping the sausage mixture around egg till
completely covered. Roll each sausage-covered
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Place one egg or atop each patty, shaping the
sausage mixture around egg till completely
covered. Roll each sausage-covered
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Now, I dont know which one is with the pepper or
with the egg.
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Heat about 2-3 inches of oil in a large skillet.
Fry eggs, turning frequently, until golden brown
on all sides.
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Drain on paper towels. Let cool slightly before
serving.
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To serve, cut each in half and serve. Delicious
with baguette and tomatoes saladyummy.