Clay's Kitchen : Egg Recipes

Egg Recipes

Kicked Up Scotch Eggs

Recipe from: Emeril Lagasse

1 ½ pounds country-style sausage, casings removed and crumbled
½ teaspoon cayenne
½ teaspoon salt
4 hard-boiled eggs, shells removed
1 cup bread crumbs
Creole seasoning, recipe follows
½ cup flour
1 beaten egg
vegetable oil, for deep-frying the eggs

In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)

Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook. In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350°F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving

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