Scotch Eggs
A Jamie Oliver classic recipe, this is one of my preferred entertainment foods for dinner parties or game day, or whatever. Gooey soft-boiled eggs encased in sausage meat and deep fried? Sure, I'll die early. But I'll be delicious.
Ingredients:
600 grams sausage meat (or 10 sausages, casings removed)
8 large eggs
5 grams chives (fresh or dried)
10 grams flat-leaf parsley
1 whole nutmeg or ½ teaspoon ground nutmeg
1 tablespoon dijon mustard
Ingredients for breading:
100 grams plain flour
2 eggs, beaten
100 grams panko breadcrumbs
Method:
Preheat a deep-fat fryer or a large, heavy-bottomed pot of neutral oil to 160°C
Put the eggs into a pot of cold water and bring to a boil over a high heat. When it gets to a rolling boil or temperature measures 100°C, boil for 3 additional minutes and then remove to a bowl of ice water for 5 minutes.
Peel the eggs (keep them underwater to help) and pat dry with kitchen towel.
In a large bowl, combine the sausage meat, chives, parsley, nutmeg, and mustard and mix to combine.
Divide the mixture into 8 balls, roughly 60-65g in weight.
Set up a panné station: one bowl or container of flour, one of beaten egg, and one of panko breadcrumbs.
Take a ball of sausage and flatten it in the palm of your hand, as thin and even as possible without sticking or tearing.
Lightly coat an egg in flour, and place in the middle of the sausage patty.
Gently coax the sides of the patty around the egg and form a seal. Roll in your hands to even this out.
Roll the resulting sausage ball in flour, then egg, then panko breadcrumbs. If you want a really crispy coating, you can roll again in egg/breadcrumbs.
Remove to a wire rack.
Two at a time, place the Scotch eggs in the fryer or pot. Leave undisturbed for 2-3 minutes.
If your oil is shallow enough that any of the Scotch egg is poking out of the oil, make sure to rotate evenly.
Cook for an additional 2-3 minutes (5-6 minutes in total).
Remove to a wire rack, lightly sprinkle some flaky sea salt on while still hot.
Serve as quickly as possible.
