I was having a little fun this morning with the Mike and Jon on the radio this morning - I was teasing them that we were going to talk scotch and eggs......somebody figured it out and blew the whistle that I was probably bringing in Scotch Eggs - a luncheon staple from our friends across the pond!
I really wanted to cover what I think is the best way to hard boil eggs - especially with Easter approaching and this recipe fit the bill. Having been a cooking instructor for ages - this question comes up at least two or three times a month - so covering it before Easter seemed like a smart thing to do!
My super simple method for the perfectly hard boiled egg......Place your eggs in a pot, not more than two layers of eggs. Cover with cold water. Place on medium high heat, uncovered, until the water comes to a full rolling boil. Remove from the heat and cover for 20 minutes - TIME THIS!!! At the end of the 20 minutes, run the eggs under cold water until they are cool to the touch and either peel or refrigerate right then. I have had GREAT success with this method for a long time. The egg yolks are nice and yellow and moist - no green tinge to the yolk (which is harmless, just not all that appealing) and they are pretty darn easy to peel.
One other note - as a rule, farm fresh eggs are not the best choice for boiling - the membrane is so tight for the first week or so that even though they taste spectacular - they are harder to peel. Go for the older eggs if you have a choice.
RECIPE TIP: Add a teaspoon or two of vinegar to the water if it appears some eggs may have hairline cracks - the vinegar helps to coagulate the white so it cooks nicely.
Here was my treat for WHMI this morning!
|Scotch Eggs and Pickles!|
5 hard boiled eggs (see note)
1 lb favorite bulk style breakfast sausage
½ cup seasoned bread crumbs
Preheat oven to 375. Peel, rinse and dry boiled eggs. Mix sausage with bread crumbs until incorporated. Split breakfast sausage into 5 equal pieces. Press one section flat in your hand or on cutting board, place peeled egg in center and work sausage around egg, pinching and pressing to seal. Place in baking dish. Repeat with remaining eggs. Bake 15-20 minutes or until sausage is done and
beginning to brown. Remove, cool and cut into
halves or quarters. Serve with dill pickles.
RECIPE TIP: I like to use the bread crumbs with the sausage to make it a little easier to handle. It’s not necessary for the success of the dish, but it does make the sausage a little easier to handle.
RECIPE TIP: You can use any brand or style of bulk sausage – I like it with the spicy hot breakfast sausage but it’s good with any flavor.
CALORIE COUNTERS: Yes – delicious with turkey sausage!
Hope this recipe and tips for hard boiling eggs is helpful this Easter season! I like to serve the Scotch eggs as an appetizer on Easter - but it is also a great lunch with a handful of pickles and maybe a hunk of nice bread.