Sometimes Tyler gets an idea to make a recipe that comes as a complete surprise. He has a great sense of adventure in the kitchen. This is a recipe that he has made a few times and it's a keeper. I've tried Scotch eggs in restaurants and Tyler's are better by far.
They reheat well in the microwave and are great to take to work for lunch.
For eggs:
5 eggs
5 sweet Italian sausages (remove casings)
Salt (to taste)
Black pepper (to taste)
Grated nutmeg (to taste)
3 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley
1 tablespoon chopped chives
1/2 cup flour
1/2 cup breadcrumbs
Canola oil (for frying)
For sauce:
1/2 cup mayonnaise
1/2 cup Dijon mustard
1 teaspoon cayenne pepper
Soft boil 4 eggs*. In a large saucepot, heat 1/2-inch of water to boiling. Using tongs, carefully place eggs into the bottom of the pot. Cover pot. Don't turn down the heat. Boil for 6 1/2 minutes.
While the eggs soft boil, prepare the meat mixture. Remove the casings from the Italian sausages and mix with 3 tablespoons of Dijon mustard, parsley, chives, nutmeg, salt, and pepper. Mix together until spices and herbs are evenly distributed.
Prepare your breading station. Set up 3 separate bowls filling one with the leftover egg (beaten), one with the flour, and one with the breadcrumbs.
Prepare the deep fryer. In either a large sauce pot or a deep fryer, heat 5 inches of canola oil to 350 degrees Fahrenheit. Preheat oven to 400 degrees Fahrenheit.
After the eggs have soft boiled for 6 1/2 minutes, carefully plunge the eggs into an ice bath to stop the cooking. When they are cool (2 minutes), peel the eggs being very careful not to crack them. (They are soft boiled, not hard boiled. Gentle gentle.) Rinse the eggs under cool water to remove any extra egg shells.
Divide meat mixture into four even balls. Coat a peeled egg with flour. Flatten 1 meat ball so it covers your hand. Gently wrap flattened meat patty around the peeled egg until egg is completely covered and there are no cracks. Wet your hands and smooth out the meat ball until it is egg shaped again. Bread the meat ball by coating with flour, egg wash, and breadcrumbs in that order. Be sure that there are no wet spots on the outside of the egg after it is coated with the breadcrumbs. Repeat with the three remaining eggs.
Submerge Scotch eggs into the oil and deep fry for 3 minutes. Remove and place on baking sheet. Place baking sheet in oven and bake for 4 minutes. Remove from oven and let sit for 5 minutes.
Prepare the sauce. Mix 1/2 cup Dijon mustard and 1/2 cup mayonnaise in mixing bowl and stir until lumps disappear. Divide into four condiment cups and sprinkle cayenne pepper over each cup if desired.
Cut Scotch eggs in half and serve.
* Soft boiled eggs can be hard to peel. You may want to boil an extra egg or two if it is your first time doing this. For best peeling results, start by peeling the bottom of the egg first, where there is an air pocket.
For eggs:
5 eggs
5 sweet Italian sausages (remove casings)
Salt (to taste)
Black pepper (to taste)
Grated nutmeg (to taste)
3 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley
1 tablespoon chopped chives
1/2 cup flour
1/2 cup breadcrumbs
Canola oil (for frying)
For sauce:
1/2 cup mayonnaise
1/2 cup Dijon mustard
1 teaspoon cayenne pepper
Soft boil 4 eggs*. In a large saucepot, heat 1/2-inch of water to boiling. Using tongs, carefully place eggs into the bottom of the pot. Cover pot. Don't turn down the heat. Boil for 6 1/2 minutes.
While the eggs soft boil, prepare the meat mixture. Remove the casings from the Italian sausages and mix with 3 tablespoons of Dijon mustard, parsley, chives, nutmeg, salt, and pepper. Mix together until spices and herbs are evenly distributed.
Prepare your breading station. Set up 3 separate bowls filling one with the leftover egg (beaten), one with the flour, and one with the breadcrumbs.
Prepare the deep fryer. In either a large sauce pot or a deep fryer, heat 5 inches of canola oil to 350 degrees Fahrenheit. Preheat oven to 400 degrees Fahrenheit.
After the eggs have soft boiled for 6 1/2 minutes, carefully plunge the eggs into an ice bath to stop the cooking. When they are cool (2 minutes), peel the eggs being very careful not to crack them. (They are soft boiled, not hard boiled. Gentle gentle.) Rinse the eggs under cool water to remove any extra egg shells.
Divide meat mixture into four even balls. Coat a peeled egg with flour. Flatten 1 meat ball so it covers your hand. Gently wrap flattened meat patty around the peeled egg until egg is completely covered and there are no cracks. Wet your hands and smooth out the meat ball until it is egg shaped again. Bread the meat ball by coating with flour, egg wash, and breadcrumbs in that order. Be sure that there are no wet spots on the outside of the egg after it is coated with the breadcrumbs. Repeat with the three remaining eggs.Submerge Scotch eggs into the oil and deep fry for 3 minutes. Remove and place on baking sheet. Place baking sheet in oven and bake for 4 minutes. Remove from oven and let sit for 5 minutes.
Prepare the sauce. Mix 1/2 cup Dijon mustard and 1/2 cup mayonnaise in mixing bowl and stir until lumps disappear. Divide into four condiment cups and sprinkle cayenne pepper over each cup if desired.Cut Scotch eggs in half and serve.
* Soft boiled eggs can be hard to peel. You may want to boil an extra egg or two if it is your first time doing this. For best peeling results, start by peeling the bottom of the egg first, where there is an air pocket.
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