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By Linda Bassett
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol. ...
Kitchen Call
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston. Reach her by email at KitchenCall@aol.com.
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By lindabcooks
April 1, 2013 11:20 a.m.

Nothing like it!† Day after Easter.† Eggs, eggs, everywhere.† Beautifully colored shells, having spent a little time in a bowl or basket.† (In my house, I’m always mindful of the 2 hours at room temp before spoilage time limit.)
And now what do I do with all these hard-boiled wonders?† Sure, I’ve spent years making “Easter eggs sandwiches” for the kids, something that works or doesn’t depending on the kid, the mood, or whether they will eat leftovers.† Kids can be so-o-o picky.
And now, I’m tempted to turn them all into deviled eggs, but unless you’re having a party, how many can you use?† And how I love those deviled eggs. I love ‘em every way from centers just creamed with just plain mayo to centers spiced with horseradish.† My new favorite: mixing the centers with pimento cheese.† This is a UK, not an American recipe.† But, why not play with it anyway.†† The Scotch Egg is hitting these shores served just as it is across the pond, as bar food.† Pub food.† Washed down with beer.
So today I’m making Scotch eggs for dinner.† Who can resist sausage, all salty and spicy?† And so nice wrapped around a nicely done hard-cooked egg, kind of like breakfast with attitude.† No green lines between the white and yellow.† And if I can eke out a little extra time, I can cut the end result in half, very gingerly scoop out the yolk, mix it with pimiento cheese, and stuff it back in the center.† Best of all worlds.
SCOTCH EGGSMakes as many as you want.
Take the casings off your favorite uncooked sausages – e.g. Italian, breakfast – not cooked sausage like chorizo.† Roll the meat into a ball smaller than an egg.† Then flatten out the ball, patting with your hands or with a rolling pin.
Then put the hard boiled egg in the center of the sausage.† Wrap the sausage around the egg so that it makes an even layer and roll between hands or on a cutting board or countertop to smooth the surface.
Now comes the chef -y part, Standard Breading Procedure.† Set up 3 plates:† the 1st for flour, the 2nd for a (raw) egg beaten with a teaspoon of water; and the 3rd with bread crumbs – flavored, panko, fresh, whatever.† Now roll the sausage-covered egg in each of the three, IN ORDER, until thoroughly coated.† But make sure to shake off the excess between each coating.
So, here comes the frying part.† Pan-fry the coated eggs in oil, that means enough oil to come halfway up the eggs when placed in the oil.† I like to use a pot rather than a frying pan (prevents splashes) unless I have a deep skillet.† Also, I use canola oil because it doesn’t have any flavor that takes away from the sausage.† Remember to heat the oil first.† And, keep turning the egg, until it is lightly browned on all sides.† That way the yolk stays moist.† Take them out of the pan with a slotted spoon, so that any extra oil drains. Dry by rolling on paper towels.

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