Oh, how I could eat these everyday! Is it breakfast? Is it lunch? Is it the best bar snack ever? YES!
I first had Scotch eggs at an English pub in my hometown and was hooked from that day on. (Side note: there are many arguments as to where Scotch eggs originated, so let’s not get into that and let’s just enjoy the delicious, savory egg without thinking too much about it). They are the perfect accompaniment to any charcuterie board, any event that involves beer, or really just perfect for any occasion. Scotch eggs are fairly simple to make but have such an incredible result, that always leaves people asking me, “Wow, how did you make that?” So here ya go!
Yield: Makes 2 eggs
Ingredients:
- 2 sweet Italian sausage links, casing removed
- 2 hard boiled eggs
- ¾ tsp fresh thyme
- ½ tsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ cup flour
- ½ cup panko breadcrumbs
- 1 beaten egg
- oil for frying
- a few pinches of salt and pepper
- accompaniments: cornichons, capers, mustard
Preparation:
Mix the sausage, thyme, rosemary, parsley, a pinch of salt and a pinch of pepper together (I found it easiest to use my hands).
Set up a dredging station – one bowl of flour, one for the beaten egg and one bowl of panko. Season each with a pinch of salt and pepper.
Once the hard boiled eggs have cooled, coat in flour and shake off any excess. Split the sausage mixture in half. Take half the mixture and mold it around the egg covering it completely. Roll the ball of sausage containing the egg in the flour first, then the egg and then finally the panko breadcrumb. I like to roll it in the egg and panko a second time for a thicker coating. Repeat with the second egg.
Add an inch or two of oil to a saucepan on medium heat (the oil should cover about ½ of the egg). Do not add the Scotch eggs until the oil is hot because they will get oily and soggy. You will know the oil is hot by testing it with a wooden spoon – add end of the spoon in the oil, if it bubbles, it’s ready. Once hot, carefully add the eggs and fry on each side for 4 minutes, until turning a nice toasty brown. Roll the eggs around in the pan for an extra 1-2 minutes to ensure the entire egg is cooked and browned. Remove with a slotted spoon and place on a paper towel to remove excess oil. If for some odd reason the sausage is not cooked, you can place in the oven for a few minutes. Serve with grainy mustard, cornichons, capers, cheese, parsley, jam or whatever you like. Enjoy!
