By Jean Doherty
A Scotch egg is a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried. The Scotch egg’s origins are obscure. The exclusive London “Fortnum & Mason” claims it invented the portable snack in 1738 for rich coach travelers. “The eggs would have been smaller in those days,’’ says the company’s archivist Dr Andrea Turner. “They would have been pullet’s eggs rather than hen’s eggs, and the meat would have been gamier.’’(And here I am wondering what a pullet’s egg is) The finest Scotch eggs I can recall, freshly cooked and of first-rate ingredients, are those I have noshed on in the pubs of Dublin, but then of course I’m biased, and just a wee bit patriotic.
Oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
A little all-purpose flour
1 egg, beaten
Place the eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let them sit in the hot water for about 10 to 12 minutes. Remove from hot water, cool and peel.
Heat the oil in a deep-fryer to 375 degrees F.
Flatten the sausage and make a patty to surround each egg. Roll it around in the palm of your hands so it’ll stick. Make a ball. Very lightly flour the sausage ball and then coat with the beaten egg. Roll that in the bread crumbs to cover evenly. Rock n roll.
Deep fry until golden brown. Place on a paper towel to soak up excess cooking oil. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. These eggs can be enjoyed with any sauce you love…mayo, ketchup…ranch?
You are the chef!
