This is my idea of yum! A boiled egg surrounded by pork sausage meat, then crumbed and fried. These are ridiculously good, and I promise, that your life will never be the same after scotch eggs.
Scotch eggs make a perfect picnic or brunch treat. To transform the taste into something extraordinary, I have added ground fennel seeds to the pork meat.
I know many people think that Scotch eggs are difficult to make, but trust me, they are super easy, and all you need is a bit of time. I also have an amazing technique (which my mom taught me – thanks mom!) that will help you get the pork meat evenly around the egg with ease. Give it a try! You won’t regret this one.
Ingredients:
6 large eggs
6 pork sausages
1 tsp. of ground fennel – optional
½ tsp. salt
½ tsp. pepper
1 egg – whisked for dipping
1 cup of bread crumbs – use the fine crumbs
Sunflower oil – for frying
In addition:
Glad Wrap
Bowl of water- to keep your hands wet
Recipe:
1 Boil the eggs for 10 minutes, or less if you if you want them soft.
2 Once boiled place in cold water to cool down.
3 Peel the eggs and set aside.
4 While the eggs are boiling, squeeze all the pork meat out the casing.
5 Add the fennel, salt and pepper and mix together.
6 Lay a piece of cling wrap on the counter and place about 2 spoons (1 sausage amount of meat) of sausage meat on the plastic and press it down into a rectangle shape – it must be long and wide enough to just cover the egg.
7 Place the egg on the one end of the sausage meat rectangle and fold up the plastic so that the meat surrounds the egg.
8 Unwrap it from the plastic. You will have some gaps where the meat didn’t join or cover the egg.
9 Wet your hands – this is very important – and gently squeeze the meat around the egg until the egg is completely sealed in the sausage meat. Repeat until all the eggs are done.
10 Heat the oil – just enough oil so that the eggs will be covered – and dip the sausage covered eggs in the whisked egg.
11 Roll the eggs in the crumbs.
12 Once the oil is hot, place the eggs in to fry and turn every now and again until golden brown and crisp. This takes about 3-4 minutes.
13 Drain eggs on a paper towel.
14 Eat hot or cold.
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