Transform your breakfast with the ultimate fancy egg upgrade! Eggs are one of the most multi-faceted and underrated ingredients in the entire world. These 2 different scotch egg recipes put a little more respect on that name.
SUPPLIES USED:
Induction Cooktop
Cutting Board
Serving Size: 4-6
INGREDIENTS:
10 eggs
2lbs (900g )ground pork
1/4 cup (15g) fresh chopped parsley
2.5 Tbsp(7g) finely chopped sage
1/4 tsp nutmeg
1 small allspice
2 tsp (4g) fresh ground black pepper
1 Tbsp (15g) brown sugar
1/2 tsp cayenne pepper
1 Tbsp (12g) dijon mustard
2 tsp (10g) Worcestershire sauce
1 Tbsp (12g) kosher salt
2 cups(170g) panko
Small splash of water
1 cup (150g) all-purpose flour
INSTRUCTIONS:
Method:
Cover 8 eggs with water bring to a boil. Immediately turn heat to low and simmer for 4:30 seconds. Chill in ice water for 10 minutes. Peel.
Mix sausage mixture. Test. Small patty to ensure seasoning is good. Divide into 8 balls. Measure the weight for accurate balls
Whisk 2 remaining eggs for egg wash, season flour with salt and pepper
Place the ball in between two sheets of plastic wrap and roll till it’s enough to coat 1 egg. Roll peeled egg in flour and dust off excess. Place in the center of the meat. Bring up sides of plastic wrap to encase it. Smooth into an egg shape. Use damp hands, dip in flour, toss, then egg, then breadcrumbs, then back into egg and breadcrumbs. Repeat with the rest
Fry at 350f for 5-7 mins or till crisp and golden. Transfer to wire rack and season to taste with salt immediately after frying.
