In a nutshell, Scotch eggs are (at least in this case) steamed eggs with the shell removed, covered with Italian sausage, then rolled in flour, egg and Panko bread crumbs and fried one at a time in vegetable oil.
At first blush you may think that it would be difficult to engulf the egg in a protective covering of sausage without piercing them but it really isn't all that difficult if you practice a little patience.
Accompanied by a sauce consisting of mayonnaise and Dijon mustard this is a rich, savory and crispy treat. Be careful when you go in for your first bite 'cause that pretty egg yolk can be as hot as molten lava.
Ingredients:
6 large eggs from the fridge steamed for 6 minutes for soft yolks, peeled
1/2 cup, about 3.5 ounces of bulk Italian Sausage
for a total of about 21 ounces
A pinch of nutmeg
A pinch of cayenne
1/4 tsp of mustard powder
White flour
2 eggs beaten
and enough panko breadcrumbs to bread the eggs
The Sauce:
One part mayo, one part Dijon and a sprinkle of cayenne.
Procedure:
Steam the eggs, chill immediately in cold water and GENTLY peel and let cool.
Take the sausage and mix well with the spices then with about 3.5 ounces of the sausage mixture spread out into a flat patty, place the egg in the center and with wet hands wrap the sausage around the egg.
Gently all around the egg until the egg is completely and evenly sealed by the meat. This may sound difficult but it is actually not. It's actually therapeutic in an odd kinda way.
After the egg and sausages have been formed, roll them in flour, then in the beaten egg and finally in the breadcrumbs.
Heat a fry pan with sufficient amount of veggie oil to cover the eggs by 1/2 to 350 degrees and fry until browned, about 5-6 minutes and then plate and serve with the sauce.
I found this to be a very rich meal so I found it to be satisfying served with a garden salad.
Ingredients:
6 large eggs from the fridge steamed for 6 minutes for soft yolks, peeled
1/2 cup, about 3.5 ounces of bulk Italian Sausage
for a total of about 21 ounces
A pinch of nutmeg
A pinch of cayenne
1/4 tsp of mustard powder
White flour
2 eggs beaten
and enough panko breadcrumbs to bread the eggs
The Sauce:
One part mayo, one part Dijon and a sprinkle of cayenne.
Procedure:
Steam the eggs, chill immediately in cold water and GENTLY peel and let cool.
Take the sausage and mix well with the spices then with about 3.5 ounces of the sausage mixture spread out into a flat patty, place the egg in the center and with wet hands wrap the sausage around the egg.
Gently all around the egg until the egg is completely and evenly sealed by the meat. This may sound difficult but it is actually not. It's actually therapeutic in an odd kinda way.
After the egg and sausages have been formed, roll them in flour, then in the beaten egg and finally in the breadcrumbs.
Heat a fry pan with sufficient amount of veggie oil to cover the eggs by 1/2 to 350 degrees and fry until browned, about 5-6 minutes and then plate and serve with the sauce.
I found this to be a very rich meal so I found it to be satisfying served with a garden salad.
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