Scotch Eggs
By Saskia Poulos, Chef and Organic Farm Assistant at the Oak Spring Garden Foundation
(Makes four Scotch Eggs)
Scotch Eggs, the English pub staple, are the most perfect on-the-go breakfast. Or lunch. Or dinner. You get the idea. A soft-boiled egg wrapped in beef Sausage, then coated in crispy panko hits all the right notes. While they are delicious at any temperature, I think they are best enjoyed piping hot, with a soft yolk and loads of spicy English mustard. While they may seem intimidating to assemble, let alone fry, it’s really just the same process as breading a chicken cutlet, and the guesswork is taken out of frying with the aid of a simple thermometer. The Scotch Eggs can be breaded in advance and stored in the refrigerator (unlidded) up to two days. They can also be fried, refrigerated, and eaten cold, or reheated in a 350 F oven for 10 minutes.
Ingredients
12 oz Chapel Hill Sausages (any recipe is bound to hit the spot!)
6 eggs, divided (four for soft-boiling, two for the breading)
1 ½ cups all purpose flour
1 ½ cups panko breadcrumbs (or other breadcrumbs)
Kosher salt to taste
Mustard and pickles, for serving
Preparation
Make the soft-boiled eggs. Place four eggs in a small pot and cover with cold water by about two inches. Bring to a boil, then immediately turn down to a simmer. Set a timer for four minutes. When the timer goes off, immediately shock eggs in a prepared ice bath (make sure you do this first so you’re not flailing when your timer goes off!). Let chill until completely cold, at least ten minutes. This step can be done a day in advance.
While the eggs are chilling in their ice bath, prepare your sausage. Remove the meat from the casings and divide the sausage filling into four equal portions. Flatten each portion to a ¼” thick flat oval that is big enough to wrap around an egg. Make sure the thickness of the oval is uniform to ensure even cooking.
Set up a breading station. You will need three separate bowls: one for flour, one with two eggs whisked together for the egg wash, and one for the panko. Set aside a plate for your finished eggs while you work on the others.
Peel the eggs once they are fully chilled. Dredge the eggs in flour, shaking off any excess. Wrap the flattened sausage around the egg, making sure the seam is invisible and all the gaps are sealed. Roll the sausage covered egg in flour once more, then move the egg to the egg wash, then panko. If you would like an extra crisp coating (and who wouldn’t?), double bread the eggs, giving them another egg wash before repeating in flour, egg, and panko.
Heat 2” of oil in a pot to 350 F with at least 4” of headspace. Oil expands when it heats, and the eggs will also cause the oil level to rise, so take proper precautions to ensure your pot is big enough. Fry one or two eggs at a time, maintaining the oil temperature. Rotate the eggs with a metal slotted spoon until they are golden brown and the sausage has cooked through, which should take about 5-7 minutes.
Remove and season immediately with salt. Repeat with remaining eggs.
Split in half to serve, and enjoy with mustard!