They're handheld. They're hearty. They sound sophisticated.
The only thing is that they're a little time-consuming to make and perfect. However, you'll be ceremoniously rewarded for your efforts. I mean, how can you argue with a Russian-doll level breakfast? Shopping List:
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Prep:
Boil some eggs. You're not looking for a super hard boil because I like to roast the eggs in the oven after browning all sides. I recommend seriously under-cooking your eggs. At most, boil them for 7 minutes at a rolling boil. Promptly peel them and set aside while you prepare the exterior layers.
Get three bowls out and prepare to make a battering station. One bowl with flour. One with a beaten egg. One with the panko bread crumbs.
You can feasibly deep fry these guys if you care to do so, but I generally go for the shallow-fry method. So start by preheating some canola oil in a straight-walled frying pan to 350 deg F.
Preheat your oven to 350 deg F too, while you're at it.
The Business:
On a floured surface, flatten out a large disc of sausage (that you've generously mixed spices into if you so desire). The flour is there to help you pick it up. This stuff gets sticky.
Make a small divot in the sausage patty and place the peeled egg in the center. Then, start to peel up the sausage up around the boiled egg until you're able to pick it up and start forming the sausage-egg-baby into a ball. The more uniform you can get around the egg, the better your life will be when it comes to cooking it. However, all scotch eggs are beautiful so don't lose any sleep over the exact eccentricity of your eggs.
Then, with any luck there should be some flour already on the exterior of your naked scotch egg. If there's not much, dredge it in your first bowl to get it covered in flour. Shake off the excess, and dip into the beaten egg. This is really egg-ception, isn't it? Again, shake off any excess and then roll in panko. I like to let these chill on the counter for a hot minute to let the panko really stick to the exterior.
Then, it's just frying up each side of these bad boys until golden-brown on every side. If you have the suspicion that the sausage isn't cooked thoroughly (and maybe just do it anyway if you're making multiples) throw them in the preheated oven.
That's really all there is to it. I like to serve them with something fresh to lighten up the heartiness of all that cholesterol (mmm...delicious). Fresh fruit with some overnight oats and chia seeds works well for this. Slice them open for dramatic effect and promptly post to Instagram to gain unprecedented amounts of fame.
Go all out and serve them with some mimosas or a bloody mary.
Boil some eggs. You're not looking for a super hard boil because I like to roast the eggs in the oven after browning all sides. I recommend seriously under-cooking your eggs. At most, boil them for 7 minutes at a rolling boil. Promptly peel them and set aside while you prepare the exterior layers.
Get three bowls out and prepare to make a battering station. One bowl with flour. One with a beaten egg. One with the panko bread crumbs.
You can feasibly deep fry these guys if you care to do so, but I generally go for the shallow-fry method. So start by preheating some canola oil in a straight-walled frying pan to 350 deg F.
Preheat your oven to 350 deg F too, while you're at it.
The Business:
On a floured surface, flatten out a large disc of sausage (that you've generously mixed spices into if you so desire). The flour is there to help you pick it up. This stuff gets sticky.
Make a small divot in the sausage patty and place the peeled egg in the center. Then, start to peel up the sausage up around the boiled egg until you're able to pick it up and start forming the sausage-egg-baby into a ball. The more uniform you can get around the egg, the better your life will be when it comes to cooking it. However, all scotch eggs are beautiful so don't lose any sleep over the exact eccentricity of your eggs.
Then, with any luck there should be some flour already on the exterior of your naked scotch egg. If there's not much, dredge it in your first bowl to get it covered in flour. Shake off the excess, and dip into the beaten egg. This is really egg-ception, isn't it? Again, shake off any excess and then roll in panko. I like to let these chill on the counter for a hot minute to let the panko really stick to the exterior.
Then, it's just frying up each side of these bad boys until golden-brown on every side. If you have the suspicion that the sausage isn't cooked thoroughly (and maybe just do it anyway if you're making multiples) throw them in the preheated oven.
That's really all there is to it. I like to serve them with something fresh to lighten up the heartiness of all that cholesterol (mmm...delicious). Fresh fruit with some overnight oats and chia seeds works well for this. Slice them open for dramatic effect and promptly post to Instagram to gain unprecedented amounts of fame.
Go all out and serve them with some mimosas or a bloody mary.