How is everyone’s summer cooking going? I’ve been on a grilling and charcuterie quest because really, who wants to crank up the heat inside? I’ve also been cooking pizza on my gas grill with more-than-okay results. I can develop a much higher heat than my regular oven and still develop that burnt char around the edges. But why am I blathering on about pizza? This post is about something equally delicious, read on my friends!
We’re learning all about my favorite picnic food, the Scotch egg. Let’s break it down for anyone who hasn’t heard of this savory snack from heavenville!
A boiled egg – easy so far, you can do this.
Wrapped in sausage meat – with fresh herbs and orange zest.
Dipped in egg and then breadcrumbs – golden orbs of Panko crusted deliciousness.
Deep fried – the end.
Scotch eggs are perfect for picnics because they should be eaten cold while sitting on a blanket in a field with grazing cows, Chardonnay and yellow buttercups – my perfect picnic vision. Cut them up into quarters and serve beside your favorite dip. I like to use Dijon mustard or *gasp* ketchup.
The egg can be hard boiled or if you prefer, a little on the softer side. Use Davidson’s Safest Choice Eggs and forget any uneasiness about cooking those yolks all the way through because Safest Choice Eggs are pasteurized using a natural water bath. Just cut back on the boiling time about two minutes and you should have a softer yolk.
Make the eggs and wrap them in the meat the night before your magical summer picnic. Tackle the breading and frying next day and it won’t seem like such a large job.
As an ambassador for Davidson’s Safest Choice Eggs, compensation was provided for this recipe post. All thoughts are my own!
Simple Scotch Eggs
- 8 Davidson's Safest Choice Eggs
- 1 pound ground pork sausage meat
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 1 teaspoon onion powder
- Zest of 1 orange
- Salt and cracked black pepper
- 2-3 cups panko breadcrumbs
- 1 cup all purpose flour
- 1 quart canola oil or vegetable oil
- Fil a 2 quart pot with water and bring to a boil.
- Once the water is boiling, gently place 6 of the eggs into the boiling water and simmer for 8 minutes or 6 minutes if you prefer a softer yolk.
- Once the eggs are ready immediately place them in a bowl of iced water and let them rest.
- In another bowl, combine the pork, thyme, sage, onion powder, zest, salt and pepper.
- Use your hands to make sure everything is mixed thoroughly.
- Crack the remaining two eggs into a bowl and beat with a fork.
- Spread the breadcrumbs and flour onto two separate plates and line them up next to the beaten egg, like a production line. Peel the eggs.
- Place the oil into a large enough pot deep enough to cover the egg without overflowing.
- Heat the oil until it reaches 365 degrees on a thermometer. *see notes*
- Roll each peeled egg in the flour and bounce of the excess on the counter.
- Take a lump of meat a little larger than the size of the egg in the palm of your hand.
- Shape the meat into a thin flat disc and place an egg in the center of the meat.
- Wrap the meat around the egg completely covering the egg, shaping it into a nice round ball.
- Repeat with all of the other eggs.
- Next roll a meat covered egg in the flour again, followed by the egg and finally into the panko bread crumbs making sure they are well covered.
- Place the Scotch egg gently into the oil and cook for 3 minutes.
- Using tongs or a slotted spoon take the egg out of the oil and drain it on some paper towel.
- Repeat the dipping process with the remaining eggs until all have been cooked.
- Serve at room temperature sliced in half or quartered.