I have wanted to try scotch eggs ever since I heard about them, they just sounded interesting. There’s a restaurant me and my husband like to go to that have them and even better they have them on their happy hour menu! 🙂 So I finally tried them and loved them! Have had them a couple times since. So of course then I wanted to try to make them, I love learning to cook new foods. I didn’t want to deep fry them though, yuck! I don’t like the idea of deep frying food, so unhealthy. I have baked plenty of other typically deep fried foods with good success, and if you follow me on facebook (which you should by the way, www.facebook.com/homemakerskitchen) then hopefully you saw my tip about using wire cooling racks to bake fried foods, I posted it a couple weeks ago, placing foods, particulary breaded foods that the bottoms will get soggy, on a wire rack on the baking sheet helps to get air flow all around the food making it crispier and not soggy on the bottom.
So Scotch Eggs, I wanted them baked, not traditional, but slightly healthier then deep fried! I thought it should work and it worked great! There were definitely lines from the wire rack on the bottom, those eggs get heavy! I also really wanted to yolks as soft as possible, I don’t like super hard boiled eggs. I might work on this a bit still, but I was quite happy with how they turned out. I made soft boiled eggs, I was really scared for peeling them, but didn’t have a problem, I think my spoon trick really made a difference! Then I chilled the eggs prior to assemble and baking them, so that when I baked them they would stay soft on the inside side and not cook too much more. I think a high temp and short cook time helped to make the outside crispy and cook the sausage while keeping the yolk cool enough to not cook too much more. I sliced on immediately after pulling them from the oven and the sausage looked iffy, but the yolk nice and soft. After cooling for about 5 minutes I sliced another and the sausage was perfectly cooked and you could see the yolk was starting to harden more on the edges, but still mostly soft. I might tinker with it a bit, but I was very happy with my results.
1 lb Ground Sausage (I used pork sausage with sage)
1/4 cup Flour
1 Egg, slightly beaten
1 cup Panko
Salt and Pepper
Place eggs in pot, cover with water. Bring to boil over high heat, turn heat down to a simmer. Cook 3 minutes, immediately place under cold running water to stop cooking. Refrigerate eggs until cool.
Preheat oven to 400. Place wire cooling racks on top of baking sheet and set aside.
Peel eggs, super easy to peel using a spoon! If you follow me on facebook you should have already seen this tip- Crack the bottom (wide end) of the egg, slowly and gently slide the spoon between the egg and shell, using gentle pressure slide the spoon around the egg to remove shell.
To assemble eggs first you will want to be prepared and set up an assembly line. You will need 3 bowls, the first with the flour, seasoned with salt and pepper, the second with the egg, and the third with the panko, seasoned with salt and pepper. Next divide the sausage into 6 equal parts. Taking 1 part of sausage press into flat oval shape between your palms. Place egg on top of sausage oval and gently wrap sausage around the egg, pinching shut. Repeat with all 6 eggs. Now they are ready for the assemble line! Dredge in flour and tap off any excess. Dip in beaten egg, make sure to completely cover egg. Lastly dip in panko, press panko into scotch egg making sure to cover completely. When breaded, place egg gently on top of wire cooling racks on baking sheet.
When you have finished breading all 6 eggs bake at 400 for 15 min. Remove from oven and allow to cool slightly (about 5 minutes) before serving. I like to serve them with good mustards, I think they would also be great with some sharp cheese (really want to try them with dubliner cheese). They are great cold too, allow to cool completely before storing to prevent them getting soggy.