hello this is chef john from food wishes
calm with scotch eggs
that's right I have nothing against
marshmallow or chocolate but when it
comes to Easter eggs I prefer mine a
little more on the savory side and since
that holidays right around the corner I
thought I would show you my take on this
incredibly delicious treats in speaking
of Easter if you think rising from a
grave is impressive wait until you taste
these so let's go ahead and get started
and for step 1 we're going to have to
boil some eggs and by boil
I mean steamed so what we want to do is
place a saucepan with some kind of
tight-fitting lid over high heat and
bring just about a half inch of water to
a boil and once that happens we're going
to carefully very carefully place our
eggs into the pan and the reason you
want to place them in carefully is
because if you make a little hairline
crack placing them in they might burst
open while they steam so be careful and
once we have our eggs safely in the pan
we will quickly place on the lid turn
our heat down to medium high and set our
timer for exactly exactly 6 minutes and
that's going to produce what we hope is
a perfectly soft boiled egg so unlike
more traditional versions I'm not going
to hard boil the egg personally I think
this is far superior if the yolk is a
little bit runny and Ronnie's not a good
term it's going to be molten and as soon
as that timer rings 6 minutes we're
going to quickly move that to the sink
and hid those eggs with nice cold water
to stop the cooking process so this
initial blast of water kind of stops
them from cooking any further and then
we'll add some more and let them sit in
that cold water until they've cooled
down and like I said if you want to cook
these hard-boiled there's no shame in
your game that is the classic method
this is an old picnic food after all but
like I said I do prefer if the yolk is
still flowing a little bit when we cut
into these but regardless of how far you
cook your eggs once those have cooled
down we will peel them and one nice
thing about this steaming method other
than you can get pretty precise levels
of doneness the eggs tend to peel very
easily so we'll peel our eggs and then
one minor but important step before we
move on make sure you dry your eggs off
on a towel
all right wet eggs are slippery eggs
which could cause a problem when we try
to wrap these with our sausage mixture
all right so we'll peel and dry off our
eggs and we'll set those aside while we
move on to mix up the aforementioned
sausage mixture and the base for mine is
going to be some sweet Italian sausage
then I'm going to remove from the casing
and please note any ground raw sausage
mixture is going to work here so this is
just what I'm going to use because I
like all the herbs and spices in the
Italian sausage blend the fennel of the
garlic the pepper etc but of course
we're going to doctor it up a little bit
so I'm going to give mine a nice healthy
shake a cayenne and I assume any of you
true believers will do the same and then
I'm going to give it a nice big pinch of
freshly grated nutmeg that's going to
give this a very very subtle kind of
breakfast tea sausage aspect and then
last but not least as far as the spices
go we'll do a pinch of dry mustard
and once that's in we'll take a wooden
spoon and give this a good mix and you
may have heard me say this before
don't just spaced out or daydream think
of things you may have forgotten or
things you may want to add and it was
right about here when I realized I have
some chives to use up which would be
perfect in this so I stopped tossed him
in and kept mixing and had I just been
staring out the window at that cloud
shaped like a boot I probably wouldn't
have thought to add it but anyway we'll
give that a good mix and by the way I'm
just doing four eggs here this is
actually enough stuffing for six but
don't worry as usual on the block I will
have all the exact measurements so we'll
mix that up and once that set we can
move on to putting these things together
so what we want to do at this point is
take a perfect amount of sausage mixture
and place it down on top of a piece of
plastic wrap and as you can see it's
kind of in an oval shape and we'll fold
over the plastic and kind of press that
down with our fingers I don't know
somewhere between 1/8 and 1/4 inch thick
and once that's been accomplished we
will place one egg in the center and you
didn't forget to peel it did you that
will cause problems so we'll place one
egg down on our sausage and then we will
carefully gather that up in our palm it
kind of scrunch it together like this
until we're able to pull off the plastic
and I'm very critical make sure you have
a bowl of cold water next to you because
really the only way this is going to
work is if your fingertips are damp so
you see me dipping the fingers from both
hands into cold water and that's going
to allow us to slowly but surely work
that sausage meat around the egg until
it's sealed it's not easy to see but it
will be easy to feel where there's extra
sausage meat you kind of push that
towards the opening and eventually by
pushing pushing and smearing your egg
should be completely encased in a fairly
even layer of sausage and again the wet
fingers are key
just like you've heard me say when we
make meatballs wet hands make smooth
balls and it's really the same thing
here so I went ahead and encased my four
eggs in sausage at which point they're
ready to bread and for that we will use
the classic three station breading
system and you've seen us do this before
first we're going to coat whatever we're
breading in flour and we'll shake off
any excess and by the way this is your
chance if your Scotch eggs aren't shaped
like an egg you can kind of give them a
little shaping here and then once that's
been coated in flour it gets dipped into
beaten egg and of course we're going to
make sure it's perfectly covered before
its last stop a bowl of panko
breadcrumbs or any bread crumbs so any
dry crumbled work and once these are
coated with panko the breading step is
pretty much done and you'll notice I'm
using the classic dry hand wet hand
method which means only one of your
hands touches the egg the other hand
only touches flour and bread crumb that
just makes everything way easier and
much less messy and then once all our
eggs are breaded we have a decision we
can fry right away or these can be
refrigerated until ready to fry and yes
you can definitely make these today
ahead but anyway let me go ahead and
cook one right now otherwise the end of
this video is going to be very
disappointing and to do that we're going
to carefully lower our Scotch egg into
350 degree aisle and deep-fry it for
five to six minutes and one more thing
we'll discuss on the post is how to
determine how long you should cook yours
it's going to depend on how cold these
are when you decide to cook them but
also how runny you want your egg but
anyway I fried mine for about five and a
half minutes at which point we'll pull
it out and we'll transfer that onto a
rack where we really really want to let
it sit at least five minutes before
serving which is not going to be easy
because that looks incredibly enticing
an almost worth risking third-degree
roof of the mouth burns but please
resist let it sit at least five minutes
that'll give you the perfect amount of
time to make a little dipping sauce if
you want so I let mine sit for about
five minutes before placing it on a nest
of arugula and I serve mine next to a
little mustard aioli which I really
should give you the recipe for sometime
actually know what I'll give it to you
now it's half mayo 1/2 Dijon with a
shake of cayenne in that scotch egg or
at least my take on it is done which
brings us to my favorite part the
cutting open of the egg and fair warning
there's no way
you can unseal as' so let's cut in and I
was trying so hard to cut it perfectly
that I didn't cut it perfectly but it
didn't matter because it looked like
this how gorgeous is that and like I
said while you can hard boil these for
me the key is to keep that yolk a little
bit soft like I said runnings not the
right term it's more of a molten yolk
and then because the inside of eggs
don't come seasoned I am going to give
that a little bit of salt and freshly
ground black pepper and that my friends
in addition to being absolutely gorgeous
is one of the best things you'll ever
eat in your life and by the way fun fact
they say this was not invented in
Scotland but it actually comes from a
North Indian recipe that translates to
narcissist meatballs and when I heard
that I was like what does this have to
do with me but anyway just a little
historical tidbit and while these are
absolutely fine plain I do think a
little sauce is a nice touch and because
of our molten yolk it's almost like you
get two sauces this is just a stunningly
delicious thing to eat so everybody
knows what a great job Scotland does
with the whiskey and the tape but I
think this Scotch egg deserves just as
much love so I really do hope you give
this a try head over to food which is
calm for all the ingredient amounts and
more infos usual and as always enjoy
you
How to make Scotch Eggs! Go to http://foodwishes.blogspot.com/2015/03/scotch-eggs-this-is-easter-egg-you-want.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Scotch Eggs recipe!