Scotch Eggs
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Ingredients
3 Egg For the eggs, soft boiled and peeled
about 1 tablespoon each Herbs (sage, thyme, rosemary) Finely minced
1.5 pounds Ground pork For the herb loaded ground pork
to taste Kosher salt
to taste Freshly ground pepper
as needed Flour For coating
as needed Beaten eggs For coating
as needed Panko bread crumbs For coating
for frying Vegetable oil Heated to 375°F
equal parts Mayonnaise For aioli
equal parts Grain mustard For aioli
a pinch Paprika
a squeeze or juice of 1 lemon Lemon juice
Equipment
Steam basket
Ice bath
Mixing bowl
Frying pan or deep fryer
Thermometer
Knife and cutting board
Sieve or fine mesh strainer
Measuring spoons
Serving plates
Directions
Steam the eggs in a steam basket for no more than 6 minutes, maybe even 5.
Plunge the eggs into an ice bath to stop cooking.
Cool the eggs completely, then crack them all over and put them back in water to ease peeling.
Peel the eggs under running water and refrigerate.
Make herb loaded ground pork with finely minced sage, thyme, and rosemary, plus salt and pepper.
Shape a quarter of the sausage mixture into a large patty, place a peeled egg in the center, and cover with sausage.
Coat the sausage-covered eggs in flour, beaten eggs, then panko bread crumbs.
Fry in oil heated to 375°F for 7-10 minutes until the sausage layer is cooked, keeping the yolk soft.
Let the Scotch eggs drip dry, then build a grain mustard aioli from mayonnaise and grain mustard.
Serve the Scotch eggs with aioli, crack open to reveal the soft yolk.
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