Re: Sausage-wrapped eggs
- From: moncho <moncho@xxxxxxxxxxxxxxxxx>
- Date: Tue, 28 Oct 2008 09:57:43 -0400
nailshooter41@xxxxxxx wrote:On Oct 20, 9:01 pm, Nonnymus <a...@xxxxxxx> wrote:
The first try was darned good, even according to Mrs. Nonny. A pound of
sausage wrapped 8 eggs.
Damnit, Nonny. Knock it off. With detailed instructions, I actually
felt my poor old pump skip a beat as my brain actually considered
these. They sound great.
But it was all I could do to get over the fatty rage (a smoked tube of
sausage wrapped in bacon head to toe with some other kind of pump
busting ingredients inside) without doing it.
Those eggs really sound good...
Thanks- they were good, and I don't see them as a dietary bomb, either.
After supper, there were 2 left, so I did the Saran wrap and refrigerated them overnight. I had one for breakfast this morning, after 30 seconds in the microwave and about a minute to let the heat equalize. It was fine, and not much different from the ones right out of the grill.
I know that the yolk of an egg isn't good for cholesterol, but outside of that, there's nothing bad at all about the egg itself. At 8 eggs per pound of sausage, that's roughly 2 ounces of sausage wrapping each egg, so that's really not too bad at all.
The Scotch Eggs were originally finger food in taverns, I believe, and the ones I did in the grill were quite "robust" in terms of being rugged. To cut them, I found it best to insert the point of a steak knife, then enlarge on the "stab." Possibly the bread crumbs on the outside made for the crust-like covering.
If someone is considering sausage and eggs for breakfast or lunch, this is a pretty darned good way to get it with a minimum of fat. The eggs are hardboiled and not fried, so that's certainly a plus for cholesterol or diet conscious folk. If you're really working at it, there's no reason you couldn't flip out the yolk when serving them, either.
In all, they were a lot of fun to make and experiment with. Mrs Nonny and I talked about them this AM again, and her recommendation was for me to perhaps work a tad on the technique of molding them, but that the combination of ingredients was OK to leave alone.
I'd also like to play around with some shrimp. Perhaps some raw shrimp pulverized in a blender or even a mortar/pestle, mixed with egg and bread crumbs for a wrap, instead of sausage might be good. After all, many of us enjoy shrimp in a salad like Seafood Louis, which has a distinct egg yolk flavor, so this might be a logical extension. Before wrapping the hardboiled egg with "whatever," it might also be fun to see if the egg can be partially slit lengthwise, the yolk removed and the hollow filled with a cooked scallop or oyster. Wrapped then with shrimp or crab, it might be quite a thing to put together for company.
I worked at a winery many years ago during a Scottish festival and made
the Scotch Eggs. I found it easier to wrap the eggs if I laid down
saran wrap, made the sausage 1/4" thick, 2" wide and 4" long. Place the
egg in the middle and wrap around. To make the sausage tighter around
the egg, I brought the wrap up to a single point at the top of the egg
and twirl, sorta like twirling a full garbage bag. Let them sit
in the fridge for 10 minutes, then coat with egg, flour and bread crumbs.
Another idea you may want to entertain is possibly using quail eggs.
Lay out the sausage, place chopped shrimp and scallops on top, insert
the egg and wrap. This could be a good accompaniment to your salad
and you would not need to cut them. Heck, give them a name like
"Nonny's Segg Tantalizing Truffles."
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- From: Nonnymus
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