A tough-boiled egg encased in sausage and bread crumbs after which deep-fried could appear to be a product of recent pub tradition, however the Scotch egg was invented by London division retailer Fortnum & Mason in 1738. Maxime Iattoni
A tough-boiled egg encased in sausage and bread crumbs, after which deep-fried, is a fixture of recent pub menus, however London division retailer Fortnum & Mason claims to have invented the hearty snack in 1738. This recipe comes from London-based meals stylist Lucy-Ruth Hathaway. We advocate frying a chunk of sausage to check for saltiness earlier than meeting. This scotch egg recipe was featured in our 150 classic recipes in our a hundred and fiftieth difficulty.
Scotch Eggs
This tough-boiled egg encased in sausage and bread crumbs after which deep-fried was invented by London division retailer Fortnum & Mason in 1738.
Yield: serves 6
Components
- 7 giant eggs, divided
- 1 lb. gentle pork sausage, casings eliminated
- 1 tbsp. English mustard, reminiscent of Colman’s
- 1 tbsp. Worcestershire sauce
- 2 tsp. cornstarch
- ¼ tsp. floor mace
- 2 sage leaves, finely chopped
- 2 thyme sprigs, stemmed and finely chopped
- Kosher salt and freshly floor black pepper
- Vegetable oil, for frying
- ¼ cups entire milk
- ½ cups all-purpose flour
- 2 cups panko bread crumbs
Directions
- In a big Dutch oven, place 6 of the eggs and canopy by 1 inch with chilly water. Carry to a boil over excessive warmth, then cowl, take away from the warmth, and let sit for six minutes. Use a slotted spoon to switch the eggs to a bowl of ice water, and funky for five minutes. Pour out the ice water. Peel the eggs underneath chilly operating water, place the peeled eggs again within the bowl, and put aside.
- Use a paper towel to pat the eggs dry. In a medium bowl, use your arms to mix the sausage meat, mustard, Worcestershire, cornstarch, mace, sage, thyme, and salt and black pepper to style. Divide the combination into 6 equal parts. With moist arms, kind every portion round every cooked egg, coating it fully in a good layer. Place the eggs on a plate and refrigerate for half-hour to agency up the coating.
- Line a big plate with paper towels. Rinse and completely dry the Dutch oven, then flip the warmth to medium-high, and add the oil to a depth of two inches, and fasten a deep-fry thermometer. Whereas the oil preheats, in a small bowl, beat the remaining egg with the milk. Place the flour and bread crumbs in two separate small bowls. When the thermometer reads 350°F, working in batches, dredge every meat-covered egg in flour, then coat with the egg combination after which the bread crumbs. Fry, flipping sometimes, till golden and the meat is cooked via, about 7 minutes. Switch to the plate to chill for 10 minutes, then serve.
