I'm back from two weeks of sun, temples and ramen in Japan. I guess my body is going through the vacation blues because I got sick as soon as I returned. As I write this, I am wrapped up in blankets and wishing I had some of these scotch eggs I made a few weeks ago. Scotch eggs are basically boiled eggs, wrapped in sausage and deep fried. Oh so delicious! I soft boiled my eggs because I live for runny yolk, but hard-boiled eggs are the standard and are just as good.
Hopefully, your egg-boiling skills are on point and your shell-peeling skills are better than mine. If they aren't, here is a good recipe for perfect boiled eggs from Kenji Lopez of Serious Eats.
Makes 3 Scotch Eggs | Prep Time: 10 mins | Fry Time: 5 mins
7 oz sausage
1/4 teaspoon curry
1/4 teaspoon garlic powder
1/2 teaspoon italian seasoning
pinch of salt
3 hard/soft boiled large eggs (peeled)
1/4 cup flour
1 egg (beaten)
1/2 cup bread crumbs
4 cups oil for frying
In a bowl, add the sausage, curry, garlic powder, italian seasoning and salt. Mix.
Separate the sausage into 3 equal parts.
Roll each egg in flour and then wrap one part of sausage around the egg. Dip into the beaten egg and then coat in bread crumbs. Make sure it is evenly coated and shake off any excess.
In a large sauce pan, or deep fryer heat the oil to 375 F. Gently place the coated eggs in hot oil and fry for 5 minutes or until breadcrumbs are golden brown. Using a slotted spoon, remove scotch eggs from oil and place on a paper towel to absorb excess oil. Let cool for a bit and enjoy while hot.