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RECIPES
Please note all spoon measures given in recipes use standard metric measuring spoons eg 5ml is
1 tsp and 15ml is 1 tbsp and we recommend you use a set of measuring spoons to get accurate
recipes.
All eggs used in these recipes were medium eggs, cooking times may vary slightly if you use smaller
or larger eggs.
SCOTCH EGGS
Makes 4
You can make endless variations of these by changing the sausage flavours from a classic
Cumberland, to pork and apple, pork and leek, those with spicy flavours e.g. chorizo or even use
black pudding.
Ingredient Quantity
Eggs 5
Plain flour, seasoned with salt and ground
black pepper
25g
Good quality sausages, skins removed 300g
Breadcrumbs, freshly made 100g
Vegetable oil to deep fry About 1.5 litres (depending on size of pan
used)
1. Cook 4 eggs to soft boil following instructions in this manual.
2. As soon as they are cooked, lift them from egg cooker using egg tray handle, rinse them
under cold water and carefully remove their shells. Dry on kitchen paper if required.
3. Roll the eggs in the seasoned flour so they are all covered with a light dusting, this helps the
sausage meat stick to them.
4. Take one quarter of the sausage meat, and place it on your work surface between two layers
of cling film. Flatten it with your fingers until it forms a large circle about 9cm wide. Peel back
one layer of cling film and then place one egg onto the sausage meat and use the remaining
film to shape it around the egg until the whole egg is covered and it is even and smooth.
Repeat for the remaining 3 eggs.
5. Beat the remaining egg in a small shallow bowl or plate. Roll each sausage covered egg in this
to coat the sausage, drain for a few seconds then roll in the breadcrumbs.
6. Heat the oil in a pan until a small cube of bread added to it turns golden, never leave the oil
unattended while heating it.
7. Place the Scotch eggs into the hot oil and allow them to cook for 8-10 minutes until golden
and crisp. Drain on kitchen paper. Eat warm or cold.
SCRAMBLED EGGS WITH SMOKED SALMON
Serves 1
Ingredient Quantity
Eggs 2
Butter 25g
Milk 2 tbsp
Smoked salmon trimming 50g
Salt and pepper to season
1. Break the eggs into a small bowl, beat until well mixed.
2. Add the butter and milk.
3. Pour into the omelette dish from the Egg Cooker. Place the egg tray on top of the base unit
and place the omelette dish on top of it. WARNING: Never place the omelette tray directly
onto the base unit. Cook as for soft boiled eggs.
4. When the eggs have cooked, remove them immediately from the Egg Cooker, add the salmon
pieces, taste, season with salt and pepper and serve.
LUXURIOUS EGG MAYONNAISE
Serves 2 as a starter or makes enough for 2 rounds of sandwiches
Ingredient Quantity
Eggs 2
Mayonnaise 2 tbsp
English mustard 1/8 tsp
Spring onions, trimmed and finely chopped 1
Sweet pickled cucumbers, chopped 1
Salt and freshly ground black pepper
1. Cook the eggs to hard boiled according to the Egg Cooker instructions. Immediately remove
them from machine and run them under cold water, remove shells.
2. Chop the eggs roughly so they remain quite chunky. Combine the mayonnaise and mustard,
add the onions and pickled cucumbers to the mayonnaise, then finally add the egg. Taste and
season with salt and freshly ground black pepper.
3. Use immediately or chill until required.
