EGG COOKER RECIPES (cont.)
SOFT-BOILED SCOTCH EGGS
Makes 6 servings
6 eggs, soft-boiled and peeled
1 pound sausage meat
1 tablespoon brown mustard
1 tablespoon chopped fresh parsley
1/2 teaspoon nutmeg
1/2 cup lard or other cooking fat
1. Combine the sausage, mustard, parsley and nutmeg, mixing together by
hand. Divide the sausage mixture into 6 portions; spread each one out into
an oval shape.
2. Add an egg to the sausage, then gently form the sausage around the egg as
evenly as possible.
3. Warm the cooking fat to 350° in a skillet, then add an egg or two. When
first adding the eggs, gently roll them back and forth to allow the sausage
to cook evenly and retain a round shape. Cook until the sausage is cooked
through, about 5 minutes per egg.
4. Preheat oven to 170°. Transfer the cooked egg to a plate lined with a
paper towel, then place in the oven to stay warm while finishing the other
batches of eggs.
WHOLE GRAIN SALAD WITH SOFT-BOILED EGGS AND
SHALLOT YOGURT
Makes 2 servings
½ cup whole rye berries, farro, or
wheat berries
Kosher salt
1 small shallot, finely chopped
¾ cup whole-milk Greek yogurt
2 tablespoons chopped mint
1 lemon, halved
Freshly ground black pepper
6 cups mixed greens (such as
arugula, baby mustard, and/or
mizuna)
4 Soft-Boiled Eggs, halved
1. Cook rye berries in a large saucepan of boiling salted water until tender,
60–80 minutes. Drain and let cool.
2. Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small
bowl; season with salt and pepper.
3. Toss greens with a squeeze of lemon juice in a medium bowl; season with
salt and pepper. Add rye berries and toss to combine.
4. Scoop shallot yogurt onto plate and top with a mess of salad and egg halves.
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