Also on the list, though, were Scotch Eggs. I’d wanted to make them for some time, and this was the perfect opportunity. Here’s some trivia about these, by the way: they were invented in London in 1838.
They are, in a word, delicious, and easy to make. But these things seem like a heart attack waiting to happen. If you do make them, best limit it to one. Also, you may want to use only medium-sized eggs, instead of the jumbos that I used. I think your sausage would go a lot further.
With that said, enjoy.
What you’ll need:
- Hard boiled eggs (however many you want to make)
- 1 or 2 raw eggs, beaten
- Flour for rolling the sausage-encased eggs in
- Breakfast sausage (best to have a pound on hand. Four jumbo eggs required that much)
- Panko (a lot of it, maybe a fresh, unopened container)
- Oil for frying
What to do
When the eggs are cooked and cooled enough to handle, take about ¼ pound of sausage (for a jumbo egg) and press it thinly flat with your hand. Put the egg in the center of the “patty” and wrap the sausage around the egg, enveloping it completely.
When all your eggs are encased with sausage, pour some flour in a shallow dish, put the beaten eggs in a shallow bowl, and put the panko in another shallow bowl.
Roll each egg-ball in the flour, then in the egg wash, finally rolling it in the panko until it’s completely covered.
Heat your oil to 350 degrees and cook the eggs for 7-10 or so minutes, until the sausage is cooked through and the panko has turned a golden brown. Remember, the thicker the layer of sausage, the longer they will take to cook in the fryer. One alternative is to pre-cook them a bit in the oven before the flour/egg/panko step, so you get ahead of the sausage-cooking. You don’t want the panko to over-brown because the sausage is not done.
When fully cooked, drain on paper towels and serve after they cool for about 10 minutes.