It’s that time of year again…the time when my fridge contains two dozen hard-boiled white eggs. (OK, they’re dyed, but they started out white, which means they are not the extra-yummy eggs from our local farm.) And let’s face it, there are only so many egg-salad sandwiches a girl can eat.
What to do….what to do….HEY! I KNOW! Make Scotch eggs like at the Rose and Crown in EPCOT!
So after the Easter festivities tomorrow, I’m going to give it a try. Here’s the recipe I plan to use, from Bon Appetit. Note that the eggs are soft boiled, so that they don’t overcook. If you haven’t yet boiled all of your eggs, set 4 aside for the recipe.
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup finely crushed corn flakes
- 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
- Vegetable oil (for frying)
- Kosher salt, freshly ground pepper
Special Equipment:A deep-fry thermometer
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
And here’s the mustard sauce recipe I’m planning to use, from SeriousEats.com.
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- Pinch salt
- A few grinds freshly ground black pepper
I’ll post pictures of my handiwork when done. So who’s in?
Epilogue (2 days after Easter, 2012)
I did it – I made Scotch eggs. Here’s what I found:
1. Unless you’re very practiced, you will need more sausage than the recipe calls for above. It’s not easy to wrap in a thin layer (which means they will need a slightly longer cooking time, also.)
2. Sausage is sticky. Wet your hands as you work.
3. Next time I won’t use breakfast sausage, but will instead buy ground pork and spice it myself. I didn’t like the sage flavor – way too breakfast-y. I think it would be better with 5-spice powder or garam masala.
And yet, the verdict from my family was “supercalifragilisticexpialdelicious.”