Scothed Eggs

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Bill The Grill Guy

Master Chef
Joined
Jan 17, 2005
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Gary always takes care of dinner at the contests and I do the breakfast.

Gary had some rib eye steaks that he brought and Tim did a fantastic job of grilling up. Gary has a new steak rub that is fantastic.



Here is some scothed eggs I did on the WSM.

 
JamesB said:
Hey Bill,

Is there a trick to getting the sausage on that thin? I've tried to make these eggs before and always end up with 1/2" of sausage on the outside and that is a bit thick for my liking...

Any help would be appreciated.

James.

Not realy. I just cut the sausage into 8 slices, put a slice in my hand and made a bowl and then put the egg in and started wrapping.
 
Larry here is my recipe for them, I have never done them on the WSM though.

Scotch eggs

Ingredients :

1/2 lb ham (finely minced)

10 eggs (8 hard/semi hard boiled) 2 beaten

6 anchovies fillets (finely minced)

1/4 cup chopped parsley

2 cups fresh breadcrumbs

pepper to taste

some butter

some olive oil



Directions :.

Mix together ham anchovies breadcrumbs two beaten eggs and parsley. (should make for a wet mixture.)

Take the hard boiled eggs that are shelled and cooled and wrap a layer of the ham mixture over them.

Play with this so that you do not end up with too much of the ham layer.

Set aside on a plate. Do the same with the remaining eggs.

In a large skillet take some butter (about a tablespoon or more) and a bit of olive oil and heat to medium / high.

Fry all of the eggs in the skillet until they are all golden brown on all sides. They should be nice and crispy on all sides. Drain on a paper towel.

Cut each egg in half and serve warm on toast or even on a green salad.

Sprinkle with pepper. (Due to the salt content of the ham and the anchovies I did not find any need to add anymore salt)
 
Diva Q said:
Larry here is my recipe for them, I have never done them on the WSM though.

Scotch eggs

Ingredients :

1/2 lb ham (finely minced)

10 eggs (8 hard/semi hard boiled) 2 beaten

6 anchovies fillets (finely minced)

1/4 cup chopped parsley

2 cups fresh breadcrumbs

pepper to taste

some butter

some olive oil



Directions :.

Mix together ham anchovies breadcrumbs two beaten eggs and parsley. (should make for a wet mixture.)

Take the hard boiled eggs that are shelled and cooled and wrap a layer of the ham mixture over them.

Play with this so that you do not end up with too much of the ham layer.

Set aside on a plate. Do the same with the remaining eggs.

In a large skillet take some butter (about a tablespoon or more) and a bit of olive oil and heat to medium / high.

Fry all of the eggs in the skillet until they are all golden brown on all sides. They should be nice and crispy on all sides. Drain on a paper towel.

Cut each egg in half and serve warm on toast or even on a green salad.

Sprinkle with pepper. (Due to the salt content of the ham and the anchovies I did not find any need to add anymore salt)

Thank you Diva and I will use your recipe. But I already knew what they were, I just couldn't pass up the opportunity to pick on Bill's misspelling! I was just poking fun! :twisted:
 
Gary in VA said:
those things were goooooooood... I was surprized... It wasnt something I had on my list to try...but it is now something on my list to cook now!

They are great.....I usually put more sausage around mine but I only am able to get 3 eggs per roll of sausage.
 
Diva, the only difference is I dont do the bread crumbs. Just the sausage around the egg and onto the WSM at 250* for 1 hour.
 
Larry Wolfe said:
Thank you Diva and I will use your recipe. But I already knew what they were, I just couldn't pass up the opportunity to pick on Bill's misspelling! I was just poking fun! :twisted:

Hey Greg, I thought we banned Joker?
 
SteerCrazy said:
Gary in VA said:
those things were goooooooood... I was surprized... It wasnt something I had on my list to try...but it is now something on my list to cook now!

They are great.....I usually put more sausage around mine but I only am able to get 3 eggs per roll of sausage.

That's all I got with the ones I made last time.
 
Bill The Grill Guy said:
[quote="Larry Wolfe":12jg6zrl]
Thank you Diva and I will use your recipe. But I already knew what they were, I just couldn't pass up the opportunity to pick on Bill's misspelling! I was just poking fun! :twisted:

Hey Greg, I thought we banned Joker?[/quote:12jg6zrl]

It's all in funny hunny! :D
 
Bill I am going to have to try those without the breadcrumbs.

I have the next two weekends available to play around so I will add that to my list.
 
Those look fantastic Bill. :D May have to do a dozen or 50 at Oinktoberfest this year. Those would be great to pass around and share. Along with ooompappy's hush pup's :D
 
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