When I posted the recipe for Armadillo Eggs, I mentioned Scotch Eggs. Hmmm, well since I don’t hang around in gastropubs, I didn’t realize that these little packages of eggy goodness were making a big hit in cities. This recipe is from the January issue of Bon Appetit magazine ( www.bonappetit.com ). I picked the issue up a couple of days ago. I have several other recipes that I will post. I still have about 4 dozen of my own eggs in the fridge, so expect to see more egg recipes.
This makes 4 Scotch Eggs.
- 6 large Eggs
- 1 cup All Purpose Flour
- 1 cup finely crushed Corn Flakes
- 7 ozs fresh breakfast sausages with casing removed
- Vegetable Oil for frying
- Kosher Salt and Black Pepper
Place 4 eggs in a small sauce-pan, add cold water to cover eggs. Bring to a boil; remove from the heat and cover. Let stand for 3 minutes. Carefully drain and fill pan with ice water to cool eggs. Gently crack shells and carefully peel under running cold water. Place eggs in a bowl of cold water and chill until cold.
Place flour in a wide shallow bowl and the crushed cornflakes in a different wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage in to a thin patty to fit into the palm of your hand. Lay 1 soft-boiled egg on top of sausage and wrap the sausage carefully around the egg and seal the sausage to completely enclose egg. Repeat with the 3 remaining eggs and sausage.
Whisk the remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage covered egg at a time, dip eggs into the flour, shaking off excess, then coat in an egg wash. Roll in cornflakes to coat.
Using a deep fry thermometer, pour 2 ” of frying oil into a heavy pot. Heat to 375 degrees. Fry eggs turning occasionally and maintaining oil temp to 350 degrees until sausage is cooked through and breading is golden brown and crisp, about 5 to 6 minutes. Use a slotted spoon or spider to transfer eggs to paper towels to drain. Season with salt and pepper. Serve with mustard.