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Scotch Egg

Although this is an extremely old time preparation with many variations, I did not get exposed to this amazing preparation until around 2014 when I saw it being done on a TV show. It is stated that the earliest printed recipe to the Scotch Egg was as early as 1809. There are many variations that you can find when you search the internet, my favorites being April Bloomfield's as well as Georgia Pellegrini's Chorizo Scotch Egg. Below is my own adaptation. I like mine as a hearty breakfast preparation, but many use for a snack or even bar food; serving it with dipping sauces like Ranch Dressing or Hot Sauce, etc. Either way, you won't be disappointed when you try it!
Once you have the dredging station and ingredients laid out, the rest is a breeze!

Here's what you'll need:

  1. 1lb loose ground sausage of your choice
  2. 10 eggs; 6 soft boiled and 4 beaten for dredging
  3. 1 cup flower
  4. Panko bread crumbs

The assembly and the cook-


Soft boil 4 eggs for about 5 1/2- 6 minutes and cool in a bowl of ice, then peel the eggs. Using about 4 ounces of the sausage mixture, flatten and form a bowl shape to place the soft boiled egg in and slowly encase the egg in the sausage. Dredge the sausage wrapped egg in flour, dip in egg yolk and cover in panko bread crumbs. Deep fry the egg for about 6 minutes at 375 degrees Fahrenheit until golden brown. After plating, gently slice the scotch egg in half longways and allow that beautiful, runny yolk out!

That's really all there is to it! The next time you're doing a family breakfast, brunch. Or just want a unique bar snack, give this a go! You and your guests will love for sure!

Enjoy!

-Rocco

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