Tuesday, March 4, 2014

Baked Scotch Eggs - delightful lil snackages they are

So as I've stated in the past on this blog, I play with a Medieval (ren-fair) type group and have for several  years.  One of the things that we do a lot of in this group is Cook.  We've got some really outstanding cooks, several of whom do things like redaction of recipes to adapt them for modern cooks and cooking methods.  Some of us also create our own recipes, we  have cooking competitions, we teach classes on Jam and Jelly making, preserving spiced fruits, pickling, breads, and pretty much anything else you can think of to do in a kitchen and then eat.  This week, I'm on a huge cooking spree getting ready to go to one of our yearly BIG events that will have people from all over the country (and possibly the Planet) in attendance.  Some of what I'm cooking is for snacking on during the trip, some of it for sharing, and some of it for a sort of impromptu competition (FUDGE!) that's being hosted by one of the smaller groups which will be in attendance.  My main thing in cooking for Gulf War 23 is two fold: ease of portability from home to Lumberton, Mississippi; and ease of portability/not requiring a full table spread to consume.

One of my favorite Easy Portable Hand held meals is Scotch Eggs.  I have NO idea whether they were actually Invented in Scotland - but Scotch Eggs is what I've always heard them called.

1 dozen eggs hard boiled, cooled, and peeled.
2 lbs uncooked seasoned ground meat of your choice  (breakfast sausage works great for convenience)
2 raw eggs (for egg wash)
1/2 tblspoon horseradish mustard
1/2 cup bread crumbs
1 tblspoon flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preheat oven to 350F

Whip together raw eggs and mustard in a bowl until smooth and well blended

Mix bread crumbs, flour, garlic powder and onion powder in a bowl until well blended and spices are evenly distributed through the mixture

Divide uncooked ground meat into 12 equal portions, and wrap one portion around each hard boiled egg.

Roll each meat encased egg in your eggwash mixture until well coated.

Roll each eggwash dipped egg in the bread crumb mixture until covered, and place on baking sheet until all eggs have been eggwashed and coated in crumbs.

Bake for 30 minutes, turning once at the 15 minute point to ensure even browning.


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