Friday, May 1, 2009

Scotch Eggs

Jon loves Scotch Eggs. He occasionally gets them from Piper's Pub around the corner from our house. I've mentioned Piper's before, when I tried to recreate their delicious Apple Chutney that comes on the Ploughman's Platter. I came pretty close, but it's a lot of work when I can just walk across the street to buy it!

Anyway... Jon loves Scotch Eggs and I've been telling him I'd try to make some for quite a while. So recently, I finally made good on my promise.

My Scotch Eggs are adapted from Shane's over at Culinary Alchemy. You can check out his recipe here.

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Scotch Eggs w/Dijon Hollandaise
6 hard boiled eggs
Flour for dusting
1 lb ground sage/pork sausage
3/4 C breadcrumbs
1/4 C panko
1 tsp smoked paprika
1/4 tsp salt
1/2 tsp black pepper
Oil for deep frying

Carefully peel the shells from the hard-boiled eggs. They need to be dry for everything to hold together, so pat them dry with a towel and dust with flour; set aside.
Divide sausage into 6 equal parts.
Wrap each hard-boiled egg in ground sausage until it is completely covered. Be sure to seal it well.
Once the eggs are completely covered with meat, mix the breadcrumbs, panko, smoked paprika, salt and pepper in a shallow dish.
Roll eggs in the breadcrumb mixture.
Heat oil to 350F.
Deep fry the eggs a couple at a time, until golden brown. Be sure not to crowd the pan.
Drain on rack, on a baking sheet, in a 200F oven while frying the remaining eggs.
Slice eggs, arrange on a plate, drizzle with Dijon Hollandaise and enjoy!

Dijon Hollandaise
3 large egg yolks
1 TBLS water
3/4 C butter, melted
1/2 tsp salt
1/4 tsp sugar
1/2 TBLS lemon juice
pinch or more of cayenne pepper

In the top of a double boiler, whisk egg yolks, sugar, salt, cayenne, water and lemon juice together.
Fit onto bottom of double boiler, over barely simmering water and continue whisking until the mixture becomes smooth, creamy and thickens.
In a slow, steady, thin stream, whisk in melted butter and continue whisking until thick and creamy.
Whisk in 1 1/2 TB Dijon mustard.
Keep warm until ready to serve.


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Carefully peel the shells from the hard-boiled eggs.
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They need to be dry for everything to hold together, so pat them dry with a towel and dust with flour; set aside.
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Divide sausage into 6 equal parts.
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Wrap each hard-boiled egg in ground sausage until it is completely covered.
It's easier if you make a flat patty to wrap around the egg.
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Be sure to seal it well. Some of my little meat jackets popped open during frying.

Once the eggs are completely covered, mix the breadcrumbs, panko, smoked paprika, salt and pepper in a shallow dish.
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Roll eggs in the breadcrumb mixture.
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Heat oil to 350F.

Deep fry the eggs a couple at a time, until golden brown. Be sure not to crowd the pan.
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Drain on rack, on a baking sheet, in a 200F oven while frying the remaining eggs.
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See... some of my meat coats opened!
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Be sure to really pinch them closed well.

Now for the Dijon Hollandaise!

Jon usually makes the Hollandaise, since sometimes he makes me Eggs Benedict for breakfast. (something else I've never made!) This was my first time and I was surprised that it was really pretty easy.

So, whisk egg yolks, sugar, salt, cayenne, water and lemon juice together in a double boiler over simmering water.
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When it is creamy and thickened, in a constant, thin stream, whisk in melted butter.
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Then when sauce has thickened, whisk in Dijon mustard. Keep warm until ready to serve.
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Slice eggs, arrange on a plate, drizzle with Dijon Hollandaise and enjoy!
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I actually licked the plate!!!

16 comments:

LordHector said...

Yum! These were awesome. The hollandaise sauce was great on these -- I've only had them served with hot sauce (which is also pretty dam good.)

girlichef said...

Oh my gosh, CRAZY! I have got to try making these...I have never seen them before!?

Joelen said...

Mmmm - these look great!! They kinda remind me of the filipino embutido - lol!

teresa said...

Mmmm, I've never seen anything like this before, it looks great!

Danielle said...

I bet my husband would like those. To be honest, I had never heard of them before I started hanging out in the forums at BakeSpace...I'll just have to give those a try sometime :)

Bob said...

Oh man, I want to make those so bad. They just look so damn good.

Culinary Alchemist said...

Most Excellent!!! I should have boiled eggs last night... This would have been perfect for May Day Dinner/Beakfast/Lunch/Snack... ;)

noble pig said...

I have never had them and always wondered about the taste. They look great!

Dragon said...

I've never heard of these before. They look so interesting and delicious.

Lara said...

I've never seen anything like this in my life, but they look SO good. I know my kids would love that funky combination.

Natashya said...

I guess Scotch eggs are one of those things that I have heard of but never really knew what they were. What a treat!

Vicky said...

I learned of Scotch eggs years ago but have never made them. Can they be baked instead of deep fried?

Spryte said...

You could probably bake them... but you'd need to spray them with cooking spray first.

melissa said...

I also have never seen these before. Wow! They look delicious.

Tangled Noodle said...

It's been about 20 years since I last had Scotch eggs - this reminds me of how much I loved them back then! Thanks so much for the recipe and technique. This would be an awesome brunch dish!

Kevin said...

Those look good! I have been wanting to try scotch eggs.