Thread: April Recipe Challenge

Hi folks, so are we all ready for another recipe challenge?! I hope so For the month of April, our challenge will be to prepare a dish using eggs, with the egg as the "star" of your dish. I included the second stipulation since many of us cook with eggs to begin with so make sure your dish's focus is the egg itself.

Hope you all are as EGG-xcited as I am about this challenge!!

Here is how the challenge works:

To enter the challenge, simply reply to this post with the recipe you plan on making. Once you make it, take a photo of your dish, post the recipe in the "Monthly Recipe Challenge" forum, and tell us about the recipe you chose. Did you love it or hate it? Did it need something different? Next time you make it would you change anything?

No matter how the dish turns out, we will have a lot of fun trying new ingredients, testing our palates, and exploring new cooking adventures together!

The Scotch Egg!




I never even heard of a Scotch Egg until just recently. According to Wikipedia, the Scotch Egg was invented in London by the department store, Fortnum and Mason, in 1738. Wow, I had no idea there was such a history with this dish!

This was so incredibly easy, I feel like I'm actually "cheating" on this month's food challenge.

Ingredients:
2 lbs ground meat of your choosing (I chose a nice grass fed ground beef 85/15)
2 tsp salt
1 tsp ground black pepper
1/2 tsp nutmeg
pinch cinnamon
pinch cloves
1 tsp dried tarragon leaves
1/4 cup fresh parsley leaves
1 tbsp dried chives
2 gloves garlic, minced
8 large eggs, hard boiled and peeled
1 bag (2oz) fried pork rinds (optional)
2 large eggs raw (optional)

Preheat oven to 375 degrees farenheit
Place parchment paper over a baking sheet

Place the ground meat in a large mixing bowl. Add the spices and garlic and knead with hands until well mixed.
Divide the meat into 8 equal servings. Roll each piece into a ball then flatten it in your palm into a pancake shape. Wrap the meat around a hard boiled egg, rolling it between your palms until the egg is evenly covered.

If using the pork rinds, place them in the bowl of a food processor and process until they resemble bread crumbs. Pour them onto a plate or shallow bowl. In another shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs-you want just a thin dusting. Then roll each meatball in the raw egg and roll a 2nd time in the crushed pork rinds to evenly coat. Place on the baking sheet.

Bake for 25 minutes, then increase the temperature to 400 degrees Fahrenheit and bake an additional 5-10 minutes until the eggs are crisp and golden brown.

Originally Posted by cali baker

The Scotch Egg!




I never even heard of a Scotch Egg until just recently. According to Wikipedia, the Scotch Egg was invented in London by the department store, Fortnum and Mason, in 1738. Wow, I had no idea there was such a history with this dish!

This was so incredibly easy, I feel like I'm actually "cheating" on this month's food challenge.

Ingredients:
2 lbs ground meat of your choosing (I chose a nice grass fed ground beef 85/15)
2 tsp salt
1 tsp ground black pepper
1/2 tsp nutmeg
pinch cinnamon
pinch cloves
1 tsp dried tarragon leaves
1/4 cup fresh parsley leaves
1 tbsp dried chives
2 gloves garlic, minced
8 large eggs, hard boiled and peeled
1 bag (2oz) fried pork rinds (optional)
2 large eggs raw (optional)

Preheat oven to 375 degrees farenheit
Place parchment paper over a baking sheet

Place the ground meat in a large mixing bowl. Add the spices and garlic and knead with hands until well mixed.
Divide the meat into 8 equal servings. Roll each piece into a ball then flatten it in your palm into a pancake shape. Wrap the meat around a hard boiled egg, rolling it between your palms until the egg is evenly covered.

If using the pork rinds, place them in the bowl of a food processor and process until they resemble bread crumbs. Pour them onto a plate or shallow bowl. In another shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs-you want just a thin dusting. Then roll each meatball in the raw egg and roll a 2nd time in the crushed pork rinds to evenly coat. Place on the baking sheet.

Bake for 25 minutes, then increase the temperature to 400 degrees Fahrenheit and bake an additional 5-10 minutes until the eggs are crisp and golden brown.

Henney my mum used to make these when I was a kid and I have made them a few times they are yummy