Scotch eggs by Chef Simon Webster
TYLER, TX (KLTV) - Scotch eggs are a filling, delicious pub food that you can make at home to enjoy whenever you like! They’re warm and hearty, which is just what one needs on a chilly winter morning.
by Simon Webster
4 large eggs
1/2 pound of ground Italian Sausage
1 tablespoon coarse mustard
freshly ground black pepper
2 cups flour
2 cups panko breadcrumbs
1 quart vegetable oil, for frying
Put the eggs into a pan of cold water and bring to a boil. Boil for 2 minutes, then transfer to a bowl of cold water. (Do not completely hard-boil because eggs will cook again when frying.) Once cooled, carefully peel them.
Put the sausage meat into another bowl with the mustard and a pinch of salt and pepper. Stir to combine then divide into 4 balls. Have 3 bowls ready - one with the flour, one with the beaten eggs and a third with the breadcrumbs.
To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then place in the middle of the pattie. Gently shape the meat evenly around the egg, molding it with your hands.
Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Heat the oil in a deep pan or deep fat fryer to about 300 degrees.
Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on a paper towel.
Simon Webster is the owner/executive chef of Sabor a Pasion Estate & Vineyard in Palestine, Texas. For more information go to www.saborapasion.com or call 903-729-9500.