April 11, 2012 | Breakfast
I have been fixated on making Scotch eggs for months now. Don’t ask me why. It just seemed that every time I saw them pop up on some blogger’s post I was intrigued. The idea of an egg wrapped in a sausage crust, breaded and deep fried – now doesn’t that intrigue you too? Almost every post I saw featured a hard-boiled egg in the center, and I was on a mission to see if I could make these with a resulting soft-boiled egg in the middle, oozing just a ouch of that delicious yolk. Well, I did it, and if you’re planning an Easter brunch this weekend, I’m thinking you’re going to want to do it too.The first thing you are going to need are soft cooked eggs. (Unless you want yours with hard cooked eggs in the center – if that’s the case, follow my technique for perfectly hard cooked eggs.) To get the consistency I wanted, you’ll need to start them in cold water, and then when the water just comes to a simmer, time them for 3 minutes before removing them to cold water. Don’t worry if they don’t peel perfectly – they’ll be wrapped in sausage – but do make sure you don’t puncture the delicate soft cooked egg.The next thing you are going to need is sausage, and I knew this would be a perfect recipe to try out the 100% grass fed, all natural beef sausage from Sun Prairie Beef as it’s flavorful without being overly spicy.It takes about a quarter pound of sausage, flattened into an oblong disk, to wrap around each egg. Seal it up tightly (but gently)……and then get a classic breading station set up. Flour in the first bowl, a beaten egg in the second bowl, and breadcrumbs in the third bowl (I used whole wheat panko, but any dry breadcrumbs will work). Gently roll each egg in the flour, dip it in the egg, then roll it in the breadcrumbs.When you have all of your eggs ready, heat canola or peanut oil in a deep pot, about 2-3 inches deep. You want the oil hot enough to cook the sausage, but not so hot as to burn the outside before the inside is finished. I found about 6-8 minutes in oil of about 275 degrees works pretty well.The eggs will come out a gorgeous brown color like this, and if you timed everything correctly……you’ll be as delighted as I was when you cut into the center to find it just slightly runny like this. Scotch eggs are really rich – I ate a whole one for lunch and was stuffed. If you serve these for brunch, I actually think a half egg served atop some mixed greens with a very light champagne vinaigrette would be wonderful and just enough of a treat.
Sun Prairie Beef is a sponsor of this blog and sent me free meat in return for posting a recipe using their product. But hey, I have been a huge fan of their meat and have been buying it from them for years, long before I started blogging about it! I hope you’ll like it too – 100% grass fed, no antibiotics, no hormones. Check out their link on the sidebar.