One was named "Bad Egg" because it floated in the water. Since he was past his prime, The Girl labeled him with a "B" and dyed him anyway. We didn't have to eat that one.
One egg had hit the table and burst while we were putting them away the Saturday before Easter. We wouldn't eat that one, either.
The "Pickles" took care of a couple eggs for breakfast. I used the remaining 8 eggs along with a pound of sausage and made Scotch Eggs.
The first time we had Scotch Eggs was at the Celtic Festival in Bethabara, North Carolina. In fact, that was the one place we could get Scotch Eggs.
|Celtic Festival - Bethabara, NC - May 8th 2010|
Rather than a recipe, these are more like very basic instructions for making Scotch eggs. I used medium pork sausage. You can use hot if you want - or mild, or turkey sausage or venison sausage. You can add more seasoning or less. Use panko crumbs instead of the flour. Leave the mustard out if you want. Deep fry or pan fry. Experiment. Have fun. Enjoy.
- Shell the eggs.
- Divide the sausage into 8 equal pieces.
- Flatten a piece of sausage and wrap it around the egg completely covering and sealing it.
- Repeat with remaining eggs and sausage pieces.
- Crack an uncooked egg into a bowl. Add about a tablespoon of mustard (yellow or brown) and a pinch of pepper. Mix together.
- Put about 1/2 cup flour in a bowl (you can add more later if you need it).
- Roll sausage covered eggs in flour then egg mixture then flour again.
- Drop the coated sausage in hot oil.
- Cook thoroughly. This may take awhile because the sausage needs to be cooked through and the eggs need to warm back up. This is why I think starting with soft boiled eggs would be better. Hard boiled eggs tend to get way overcooked.