While the Queen celebrated her Golden Jubilee last month, my friend Sarah Jayne celebrated her 40th birthday (we affectionally called it her "Ruby Jubilee") and asked me to cater a party with all of her favorite pub foods. My husband and I first had scotch eggs when visiting Epcot, we were fortunate enough to have them in an actual pub a few years later and while we enjoyed them, it took SJ's birthday to bring them back into rotation. My original recipe came from the Disney cookbook, "Cooking with Mickey around our world"...I've updated the breading to use panko crumbs and I pan fry the eggs instead of deep frying as well as using a mix of fresh herbs instead of dried spices. The mustard-mayo blend is also my own combo.
These crunchy sausage-and-egg combos make the perfect bite-sized treats for an afternoon game or cocktail party. The traditional Scotch Egg is elevated to new heights thanks to the addition of a panko crust and an accompanying zesty sauce. The fresh herbs help lighten the somewhat heavy flavor, and the sauce packs a zingy punch, especially with that kick of cayenne (start with a pinch and add until it reaches the right amount of heat). It may take a minute to perfect a sausage wrapping technique, but the results are worth the extra effort. The amount of sausage used in wrapping helps determine the number of completed eggs, so make a little extra sausage mixture if you want a full eight. —figgypudding
each of parsley, sage and thyme, finely chopped
Soft boil your 8 eggs. Remove them from the fridge and let come to room temperature. Bring a pot of water to a simmer, then gently lower the eggs into the water. Cook for 6 minutes then remove the eggs and cool them (either in an ice bath or under cold running water). Peel and chill the eggs.
Mix the sausage and finely chopped herbs. Take the palm of your hand and place the egg in it. If you are lucky to have Seinfeld's "man hands" (as I do), then you will see how much sausage to flatten out on your palm.
Wrap sausage around the egg. Make sure that that the egg is fully covered in sausage. Repeat with the other eggs. Dip in egg/milk mixture and roll in panko breadcrumbs. (Note: You do not want a thick wrapping of sausage! If the sausage is too thick, you'll overcook your eggs by the time you get the sausage done.)
Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these. If you need to make a large batch of these, lightly fry and then keep warm in a 250°F oven until ready to serve.
While your oil is heating, make the side condiment: mix together mayo, mustard, white balsamic vinegar, Worcestershire sauce, lemon and cayenne.
Deep fry at 350°F for 3-5 minutes, until the outsides are a deep brown and the sausage is cooked through. Drain each egg on a paper towel-lined plate. To serve, you can either cut them into quarters/wedges or, if serving on toast, slice them. You can add another sprinkling of cayenne on top of the mustard sauce if you desire.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.