Tuesday, January 22, 2013

Scotch Eggs a.k.a. Pub Grub

Scotch Egg
I was stuck at an airport one day with a three hour layover until my next flight. Trying to find a place to relax I discovered an English style pub. I really didn't want a meal so I sat at the bar and looked over the menu. When I came to an item called "Scotch Eggs." I asked the bartender if these were good and he said that I should try it. I was served one scotch egg that was cut in half and served with English mustard. This is a classic take-away food from across the pond. When I went home I had to try making them.

8 small eggs,* hard boiled, peeled
1 1 lb. pkg. pork sausage, bulk (Bob Evan’s preferred)
2 large eggs, beaten
1/2 cup Flour, or more
3/4 cup Bread crumbs, or more
as needed Mustard, English, French, or American
as needed Frying oil, peanut canola, or vegetable

NOTE: *Small eggs are hard to find these days. You can use medium or large but then you will need more sausage.

Cook the eggs until they are hard boiled. Cool the eggs in cold water and then peel. Set the peeled eggs to the side and divide the pork sausage into 8 equal portions. Flatten each portion as if you are making a hamburger. Place an cold hard-boiled egg in the center of each sausage patty. Using your hands gently surround the egg with the sausage taking care not to break the egg in the center. 
You should not be able to see any egg white through the sausage. Set these prepared eggs to the side. Prepare a breading station, using three separate shallow pans, or bowls, one with flour, one with beaten eggs, and the last with bread crumbs. Take one sausage wrapped hard boiled egg and roll it in the flour. Shake off any excess and then roll the egg wash, and finally into the bread crumbs. Place the egg back into the egg wash for a second time and then the bread crumbs again. Place a piece of waxed paper on a baking sheet and place the coated eggs on the waxed paper. 
Repeat with the remaining eggs. Place the sheet of prepared Scotch eggs into the refrigerator for one hour. In a deep fryer or cast iron skillet, heat the oil to 350ºF. I prefer the taste of peanut oil but Crisco is my secondary choice. Using a fry basket or slotted spoon, gently lower each prepared egg into the hot oil. Fry for about 4-5 minutes and check the egg to see if it’s golden brown everywhere. Remove and drain on a cooling rack or paper towel.
Allow the oil to return to the proper temperature before frying the next batch. Place finished eggs into the oven to keep warm. Traditionally Scotch eggs are served with English-style mustard, although any mustard will do. The surprise is on the inside. ENJOY!

© TMelle 2013

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