So the last week of this month and then the following ones are going to have me pretty busy with cake-making. First I get to make a birthday cake for Xander and I’m so excited because I’ve never spent one of his birthdays with him before. He’ll also be inviting some friends I’ve yet to meet so I really hope I don’t do something stupid and like drop the cake or forget the sugar or something, yikes (totally done stuff that stupid).
Okay, then after that I’m……wait for it………making my first real wedding cake ever and it’s for his sister’s wedding! You guys might remember last year when I made a small sort-of wedding cake for a friend’s reception, but this time it’s for the main event and it’ll be twice the size, wow! The way they do weddings here in Chile still confuses me because it’s typical for there to be two separate events, but I’m starting to figure it out. In complete honesty, I’m freaking out just a little, fine a lot, but I don’t know if it’s more fear or more excitement. Let me see, I’d say at this point it’s a pretty even split of both but I’ll try to keep you posted.
After those two cakes I guess doing a much smaller one for Ryder’s 2nd birthday is going to be a piece of cake (hehe. couldn’t resist 😉 ). If I’m remembering right I recently mentioned on the blog that Liv and I are waiting before we pick a theme for it. We want to see what his current favorite character/movie is going to be by then since it keeps changing all the time. The last time I checked he was still obsessed with Toy Story 3, which he calls “Buzz, Woody, Jessie”. So adorable, I love it. Oh, and this is so funny; he won’t even watch the first Toy Story because Jessie isn’t in it and he can’t handle it. If you put it on he’ll just keep asking where she is. Haha, I think he has developed his first crush already.
Alright, but now it’s recipe time, Scotch eggs! Have you ever heard of them before. If not, don’t feel left out because neither had I until a few years ago when I got into the foodie world. Actually, the first few times I saw them or heard about them I thought they were sweet like a dessert or something. Maybe that’s because I’d seen a recipe for making them with those Cadbury cream-filled chocolate eggs to make a copycat that looks like the real thing. I just didn’t understand that at the time so I thought that was it.
When I did finally learn what they were I was so excited to make them and I’ve been wanting to do it ever since but kept putting it off. For anyone who didn’t already know, a Scotch egg is boiled egg that’s been peeled, wrapped in sausage, dipped in breading, and then deep fried (or in some cases baked). Basically, we’re talking a guy’s perfect dream food here. All the guy’s that tested them for me were very willing to be my guinea pigs and then they got inspired and started discussing how I need to make turducken next. Speaking of which, did anyone know that a turbaconducken is a thing??? That’s near the top of my bucket list now.
Anyway, these brilliant creations are fairly simple to make and I think I can pretty much guarantee they’ll be a crowd-pleaser. They’re so proper and British feeling but at the same time they can double as a great party food. I was thinking about how the Superbowl is coming up very soon, and then you could even make them for St. Patty’s Day cause, I’m not gonna lie, my brain sort of groups all those off-coast European countries together, so why not? Then soon after that Easter will be here and I can’t think of a better second life for all your leftover dyed eggs than this!
I really want to know what you think of them if you try this recipe. Drop a comment at the bottom of this post or you can even email me. Also, I hope you always feel free to ask me any questions you have. I’m no expert by any means but I’ll do my best to answer whatever it is. Okay, cheers guys!
Ingredients
- 5 eggs, divided
- 1 pound ground pork or sausage
- 1 tablespoon worchestershire
- 2 tablespoons dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup water
- 1 cup seasoned dry breadcrumbs
- 2/3 cup flour
- 1 quart of oil for frying (optional)
Instructions
- Place the eggs in a small pot and cover with about an inch of water. Place the pot over medium high heat and bring to a boil. Boil the eggs for about 3 minutes then immediately remove them from the hot water and rinse them under ice cold water. Sea them aside to cool completely, then peel them very carefully and set aside.
- Mix the pork, remaining egg, worchestershire, mustard, garlic powder, salt, paparika, and pepper in a stinless steel bowl until well combined, then divide into 4 portions. Flatten each portion, one at a time, into a patty and place one of the boiled eggs in the center. Gently wrap the meat around the egg to seal it completely in meat
- Pour the breadcrumbs and flour into two separate shallow bowls or pie pans, then mix the mayo and water in a third. Dip each wrapped egg in the flour, then the mayo/water mixture, then the breadcrumbs and turn to coat all sides.
- To bake the eggs, place them on a foil lined baking tray and preheat oven to 400 degrees F (200 C). Place the tray in the oven and bake for about 24 to 28 minutes until the outside is golden brown and the meat is fully cooked.
- To fry them, heat the oil in a deep fryer or large saucepan over medium high heat until it reaches 300 degrees F (150 C) and carefully drop the eggs in. Cook on each side for 3 to 4 minutes until golden brown and crisp. Remove with a slotted spoon and place them on paper towel lined plate to cool.
- Serve them hot with any desired condiments.
http://www.gringalicious.com/classic-scotch-eggs-baked-or-fried/
