Author Bio: Monica Henin, the author of this post, is a renowned food expert. She has written a countless number of recipes, keeping in mind the taste of all types of people. She is also a seasoned author at www.addonkitchen.com and likes to present her views and opinions regarding healthy food items on her website.
Family picnic time is one of those things that we all seem to cherish. In this busy life, it’s hard to devote time to family. But, when schedules allow for a weekend family picnic, no one should miss the opportunity.
Finding the right picnic spot and having the right kind of snacks and drinks are some of the crucial aspects for making the weekend outing fun and entertaining. Every city has multiple picnic spots, so finding the right area to relax isn’t the problem. The issue that most people face is determining what to pack in the picnic basket.
So, what is the perfect weekend picnic recipe?
Picnic Eggs is a recipe that’s full of flavor and delightfully satisfying. In order to make Picnic Eggs, you will require the following ingredients:
10 large eggs, 2 beaten
800 grams pork sausage meat
1 bunch of fresh parsley, finely chopped
1 bunch of fresh chives, finely chopped
sea salt
1 Tbs. mustard
1 whole nutmeg, ground
flour
2 liters of vegetable oil
3 Tbs. corn oil or vegetable oil
black pepper
150 grams white breadcrumbs
*In order to get the best sausage meat, you can slit the sausages and squeeze out all the meat. If you are a fan of Scotch eggs that are a bit runny in the middle, then you don’t have to boil the eggs too much. If you don’t like the runny center of the Scotch eggs, then you can boil the eggs for a few more minutes. You will also have to cook the pork meat and make sure it gets golden and crispy on the outside and hot and runny on the inside. Then, you will get to have a great Scotch egg.
- Fill a large pot with cold water and boil 8 eggs for 4-5 minutes. Remove the eggs from the hot water using a slotted spoon and place in a bowl that is filled with ice cold water. Once all the eggs have cooled down, then you will peel them.
- Now, take another bowl and put sausage meat along with all the herbs, mustard, nutmeg, salt, and pepper into the bowl. Mix everything properly and make eight balls of equal size.
- Using three bowls, put flour, 2 beaten eggs, and breadcrumbs into separate bowls. Flour your hands and place a sausage ball on your palm and flatten it by pressing it with your fingers of another hand. Roll one peeled egg in flour followed by rolling it into the sausage Pattie. Make sure the meat covers the entire egg.
- Roll the sausage egg in the flour again and shake off any excess flour and then dip into the beaten egg. Then, roll the egg in the breadcrumbs a couple of times so that it gets a good coating.
- Heat the oil to 150 degrees F in a deep pot. Check the oil if it is hot enough or not by adding a piece of potato. If the potato sizzles and gets brown, then it means the oil is ready. Now, gently add the eggs into the pan one by one and cook for 4-5 minutes. Turn the sides of the eggs in between so that they don’t get burned. Fry until the eggs become crispy brown. Remove with a slotted spoon and drain on layers of paper towels.
- Let the eggs cool down a bit and then arrange the eggs properly on the board with some Scottish cheddar, pickled onions, and dill pickle.
Important Note: These eggs are for a picnic, so hold yourself and don’t start eating right away.
Tips: If you don’t know whether the eggs that you are using are fresh or stale, then all you need to do is, take some cold water and drop the egg in it. If it is fresh, then the egg will sink, if not, then it will rise.
