Scotch Egg

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After not setting foot in a proper pub in almost a year, I’ve recently found myself with a huge craving for pub food. I miss drinking before noon while watching English Premier League with friends and settling my empty stomach with the best kinds of opulence. I’d probably never have taken the time to make a Scotch Egg on my own had we not all found ourselves depraved of these occasional treasures. However, having put this together now I’m already certain this will become far more commonplace in my kitchen than it probably should. Wow this is good.

INGREDIENTS

SCOTCH EGG (Makes 4):

  • 4 soft boiled eggs + 1 egg lightly beaten for coating

  • ¾ lb ground pork

  • 1 TBS English or Dijon Mustard

  • 1 tsp cornstarch

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp finely chopped sage

  • 1 tsp fresh thyme leaves removed from stem

  • ½ tsp finely chopped rosemary

  • ½ TBS brown sugar

  • ¼ tsp cayenne pepper

  • ¼ tsp red pepper flakes

  • ¼ tsp ground nutmeg

  • ½ cup flour

  • 2 cups panko bread crumbs

  • Canola oil for deep frying

GO FOR IT

SOFT BOILED EGG:

  1. In a saucepan, cover 4 eggs by 1 inch of salted cold water and bring to a boil over high heat

  2. As soon as water starts boiling, remove from heat and cover saucepan

  3. Let eggs set for 4-5 minutes (depending on how runny you like then while also keeping in mind they will cook a bit more in the deep fry), then move to a bowl of ice water and allow to cool for 10 minutes

  4. Carefully remove egg shells and set soft boiled eggs aside (can be done day before)

BREAKFAST SAUSAGE MIX:

  1. In a mixing bowl, combine ground pork, mustard, cornstarch, salt, pepper, sage, thyme, rosemary, brown sugar, cayenne, pepper flakes, and nutmeg

  2. Separate breakfast sausage mix into 4 equal portions

SCOTCH EGG:

  1. Flatten out a portion of breakfast sausage and wrap it around a soft boiled egg until egg is covered completely by the sausage mix

  2. Repeat process for all 4 soft boiled eggs

  3. Roll pork covered egg in flour, then dip in a bowl with a lightly beaten egg to coat, then dredge in panko bread crumbs

  4. In a frying pan or dutch oven, heat canola oil to 350°F (should be enough oil to submerge eggs when put in pan without overflowing plan)

  5. Fry scotch eggs 5-7 minutes until golden grown

  6. Remove from oil and let drain on paper towel for a few minutes to cool before slicing eggs in half and serving

NOTES:

I think the best eggs for scotch eggs are soft boiled, not hard boiled. However, if runny yokes aren’t your thing then just have them sit in that boiled water for 10 minutes instead of 4-5.

I grind my own pork using pork shoulder but obviously store ground stuff will work just fine. I think the spices I use here are great but you can just as well use your own breakfast blend or even get one of those Jimmy Dean breakfast sausage rolls if you’re feeling real lazy.