Scotch Eggs
Scotch eggs
Recipe by Ericka Dixon, Photography by Nicole St. John
Ingredients
Marrow Detroit Maple Tarragon Breakfast Sausage
8 eggs
2 for 3-step breading
6 for boiling
1 tbsp Falksalt Smoked
1 tsp ground pepper
2 cups Panko bread crumb
1 cup flour
¼ cup chopped chives and minced tarragon
1 qt vegetable oil
Your favorite hot sauce, to taste
Directions
Place 6 eggs in a medium pot & fill with enough water to cover the eggs by one inch. Bring the water to a boil, then immediately reduce to a simmer & cook the eggs for 3 minutes. A short cooking time allows the eggs to to have a jammy yolk & not overcook during the later frying process.
Immediately place eggs into an ice bath to stop the cooking, let them chill in the bath for at least 15 minutes for a completely cooled egg.
While the eggs are cooling, set up your 3-step breading station
Mix flour with half of your salt, & pepper. In another bowl, scramble two eggs. In another bowl, mix panko with the remaining salt & pepper.
Gently peel the eggs.
Divide your sausage into 6 equal portions. Place one portion on a piece of plastic wrap, with another piece on top. Roll out the sausage into a very thin round layer. Remove the top piece of saran wrap and place a single egg in the center of the sausage & wrap the sausage in a tight pouch around the egg. Remove any excess sausage & set aside to use a different day.
Start your frying oil. Bring your oil to 375ºF over medium heat. If you don't have a thermometer, toss a few pieces of the panko in the oil & if it turns brown after a few minutes, your oil is ready.
While you're waiting for your oil to come to temp, start to 3-step bread your eggs. Place a sausage coated egg into the flour, coating thoroughly. Then place the egg into the egg wash, then back into the flour, then back into the egg wash, and finally into the panko.
Cook each egg for 2-3 minutes in the oil to ensure the sausage is cooked thoroughly. Careful not to overcook so the yolks inside are still jammy.
Land eggs on a paper towel to remove any excess oil after cooking.
Cut eggs in half with a bread knife & garnish with hot sauce, the chopped herbs, and a pinch of Falksalt Smoke.
