Greek Japanese Fusion Scotch Eggz

scotcheggz


Scotch Eggs – Round One

I ran across a recipe for Scotch eggs, last month, and I thought that would be a special treat, for Thanksgiving.

About all I got accomplished, towards them, on Thanksgiving Day, though, was boiling the eggs.

I did not have sausage, but I had ground pork in the freezer. I defrosted two pounds and seasoned them, from a Zaar recipe for Italian Sausage, (using crushed fennel seeds) and this Scotch Eggs Zaar recipe (using 1/2 the amount in fresh chopped sage.)

After asking @Eyebee questions, about thin or thicker meat, around the egg, we decided to double the recipe and wrap them according to this Zaar recipe for Scotch Eggs. I wanted to try the first recipe, for Scotch Eggs because I wanted to try “fabulous,” as it states. :)

Eyebee also said he preferred them baked, over fried.

They were okay. Not great. Not my idea of fabulous. They were edible. The eggs were cooked a perfect softer yolk. (Boil 8 minutes after they started to boil.)

Faced with 14 more boiled eggs, I put on my batter’s hat.

I thought the seasoning for my ground beef gryos, in ground pork would be tasty on a boiled egg.

@Katkimjac and I headed to Publix.

We picked up 1.25 pounds Italian Sausage (with parsley and cheese, as they did not have any plain out) and 2 pounds of ground pork.

Scotch Eggs – Round Two

Round two was two different recipes.

The baked Scotch Eggs, we used the pre-made sausage and bread crumbs. We double dipped the flour/egg batter, finishing in bread crumbs. (Thinking back, we, probably, should have seasoned them some more.. but it was the coating that we didn’t really prefer.)

The other Scotch Eggs, we used the ground pork, seasoned with the gyros seasoning;

    • 1 Tablespoon dried Italian Seasoning
    • 2 teaspoons granulated garlic powder (not fine powder)
    • 2 teaspoons onion powder
    • 2 teaspoons coarse sea salt
    • 2 teaspoons coarse restaurant ground pepper

When we wrapped up the Sausage Scotch Eggs, they stuck to our hands, and seemed more fatty than the ground pork. So, we added 2 Tablespoons of Olive Oil, to the Ground Pork Scotch Eggs.

We rolled the meat covered eggs in flour, scrambled eggs, and Panko Crumbs.

And then we fried them!

OH MY.. These Gryos Seasoned Ground Pork Scoth Eggs are the hit of whole Scotch Egg Experiment.

scotch eggz prep

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Greek Japanese Fusion Scotch Eggz

scotcheggz


Scotch Eggs – Round One

I ran across a recipe for Scotch eggs, last month, and I thought that would be a special treat, for Thanksgiving.

About all I got accomplished, towards them, on Thanksgiving Day, though, was boiling the eggs.

I did not have sausage, but I had ground pork in the freezer. I defrosted two pounds and seasoned them, from a Zaar recipe for Italian Sausage, (using crushed fennel seeds) and this Scotch Eggs Zaar recipe (using 1/2 the amount in fresh chopped sage.)

After asking @Eyebee questions, about thin or thicker meat, around the egg, we decided to double the recipe and wrap them according to this Zaar recipe for Scotch Eggs. I wanted to try the first recipe, for Scotch Eggs because I wanted to try “fabulous,” as it states. :)

Eyebee also said he preferred them baked, over fried.

They were okay. Not great. Not my idea of fabulous. They were edible. The eggs were cooked a perfect softer yolk. (Boil 8 minutes after they started to boil.)

Faced with 14 more boiled eggs, I put on my batter’s hat.

I thought the seasoning for my ground beef gryos, in ground pork would be tasty on a boiled egg.

@Katkimjac and I headed to Publix.

We picked up 1.25 pounds Italian Sausage (with parsley and cheese, as they did not have any plain out) and 2 pounds of ground pork.

Scotch Eggs – Round Two

Round two was two different recipes.

The baked Scotch Eggs, we used the pre-made sausage and bread crumbs. We double dipped the flour/egg batter, finishing in bread crumbs. (Thinking back, we, probably, should have seasoned them some more.. but it was the coating that we didn’t really prefer.)

The other Scotch Eggs, we used the ground pork, seasoned with the gyros seasoning;

    • 1 Tablespoon dried Italian Seasoning
    • 2 teaspoons granulated garlic powder (not fine powder)
    • 2 teaspoons onion powder
    • 2 teaspoons coarse sea salt
    • 2 teaspoons coarse restaurant ground pepper

When we wrapped up the Sausage Scotch Eggs, they stuck to our hands, and seemed more fatty than the ground pork. So, we added 2 Tablespoons of Olive Oil, to the Ground Pork Scotch Eggs.

We rolled the meat covered eggs in flour, scrambled eggs, and Panko Crumbs.

And then we fried them!

OH MY.. These Gryos Seasoned Ground Pork Scoth Eggs are the hit of whole Scotch Egg Experiment.

scotch eggz prep

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