Scotch Eggs |

Scotch Eggs

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Photo by Wootton
For many cultures, eggs have personified the coming of spring--a celebration of the rebirth after the long death of nature in winter. While eggs are one of the most versatile foods to prepare, a holiday weekend calls for one of my favorite preparations — the Scotch Egg. The traditional British pub snack was created by Fortnum & Mason of Piccadilly in 1738. A ridiculously delicious concoction in which the egg is encased in spicy, savory sausage. What is not to love.

What You Need:

4 large eggs
10 ounces of sausage meat
1 scallion, finely chopped
4-5 ounces flour
1 egg, beaten
5 ounces breadcrumbs
oil, for frying

Mixing bowl
Deep, heavy bottomed pan for frying
Slotted spoon
Paper towels

What To Do:

Place the 4 eggs in a saucepan of cool water. Place over a high heat and bring to a boil. Let the eggs simmer for 8 minutes. Drain and cool the eggs, then carefully peel. Set aside.

Mix the sausage meat and chopped scallion in a mixing bowl, season with salt and pepper. Divide the sausage mixture into 4 parts, and flatten each part into a round flat oval shape.

Pour the flour onto the plate and dredge each cooled, peeled egg though the flour.

Place each floured egg into a sausage oval and gently coax the sausage to coat the egg entirely. Make sure the sausage coating is fairly smooth. Dip each sausage coated egg into the beaten egg and then roll in the breadcrumbs to coat.

Heat the oil. When it is shimmering and sizzling, carefully place each well-coated egg in the oil and let cook for about 10 minutes, until it is well golden and crisp. Carefully scoop out the eggs from the oil with a slotted spoon and let drain on a paper towel briefly before serving.


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