Classic Scotch Egg
This is a delicious one for you guys! The first time I tried these was on my first backpacking trip in the summer in Europe.
We left Halifax overnight and landed in London ready to start the day! Once we hit the ground, we found ourselves in a few British pubs to sample the local fare. Our crew all ordered a round of tall, room-temperature beer and scotch eggs. It was my first time trying these, and they did not disappoint!
They are a perfect handheld breakfast. It is a soft-boiled egg wrapped in seasoned sausage meat and a bit of panko deep-fried. This is one you have to try!
The History of Classic Scotch Egg
The scotch egg is a recipe that originated in the Whitby area of Yorkshire, England in the late 1900s. The original recipe was not made with meat but with a rich, creamy fish paste that was sprinkled with breadcrumbs.
As the scotch egg became more popular, more major stores began selling a version of this recipe with sausage meat instead of fish. The reason for the switch was purely made because of the packaging. Packaging sausage was far easier to do than packaging fish.
Ingredients:
- 4 eggs
Sausage mixture
- 1 lb ground pork
- 1 apple, grated
- ¼ cup chives or any green herb of your choosing
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp pepper
Coating
- 2 eggs, scrambled in a bowl
- ¾ cup flour (coconut flour works too)
- 2 cups panko crumbs (GF panko is great as well!)
Instructions:
- Okay, first things first; let's get the eggs boiled off. For soft boiled eggs you are going to want to bring a pot of water up to a simmer and then gentle lower the eggs into the water for 7 minutes. Then immediately remove them from the water and place in an ice bath to quickly stop the cooking.
- While the eggs are cooling, let's crack on with the sausage mixture. In a large bowl add the pork, garlic, chives, salt, pepper and apple and mix together.
- Once the eggs are cooled, peel off the shells.
- In your hand create a thin patty of sausage mixture. You want it to be about 4 inches in diameter. Lay the egg in the middle and fold the mixture over the egg and close the seams. Now pretend you are packing a snowball and make sure the whole egg is covered.
- Now prepare three bowls; one with flour, one with egg and one with panko breadcrumbs. Starting with the flour, roll the wrapped eggs in the flour until totally covered. Next dip in the egg mixture and then the panko. Lightly squeeze the panko into the meat so it doesn't fall off while frying.
- Preheat the oil in a deep fryer or pot to 365. Once temperature has been reached, lower the coated eggs into the oil and fry until golden brown, about 6 minutes.
- Once golden, remove from fryer and let drain on paper towel. Now you're good to go!
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