Sunday, August 11, 2013

Foreign Eggs

We love eggs. I've written about our love of eggs in this blog before. So when I found scotch eggs in London last year--eggs surrounded by spicy pork, rolled in tasty breadcrumbs and baked--I knew it was only a matter of time before I started making them at home.

Actually, I was really impressed with food and drink in London. I don't know why it's the butt of anyone's joke. I regularly order hard cider (my favorite is pear) whenever it's available now. And the bodegas carry Jack Daniels and Coke in a can. Super.
It took about a year to turn my attention back to Scotch Eggs, but here's my first iteration. I made them for a picnic at a Prospect Park concert where hummous is the staple and graces almost every blanket. And I made it vegetarian with Gimme Lean sausage. My favorite part was getting my friends to try and guess what the ball of goodness sitting on the plate was before I cut it in half, revealing the egg. This recipe will make a tasty scotch egg, but I can only imagine what well-seasoned pork would do. I used large eggs, but I could see using medium, small, or even quail eggs to make these--depending on the occasion and whether they will be a meal or an appetizer.

Spicy Baked Scotch Eggs

4 medium hardboiled eggs, peeled
1 14 oz tube of gimme lean sausage
2 cups flour
2 cups bread crumbs
2 tsp harissa
2 tsp cumin
2 tsp coriander
2 tsp chili powder
2 tsp paprika
2 tsp garlic powder
2 tsp salt
2 tsp ground black pepper
1 raw egg, whisked
spray olive oil
baking dish
4 bowls

You'll need four bowls: (1) sausage mixed with 2 tsp harissa; (2) flour with one tsp each of cumin, coriander, chili powder, paprika, garlic powder, salt & pepper; (3) bread crumbs with one tsp each of cumin, coriander, chili powder, paprika, garlic powder, salt & pepper; (4) whisked egg.

Preheat the oven to 400 F. In clean and oiled hands, take 1/4 of the sausage mixture and flatten it evenly in your hand. Place a single hardboiled egg in the center and gently wrap the sausage evenly around the egg. Once all of the egg is covered with sausage, roll the ball in the seasoned flour. Dunk the flour-coated egg into the raw egg and coat. Then carefully roll the eggy-egg in breadcrumbs to coat evenly. Place the large round ball in an olive oil-coated baking dish. Repeat three more times, washing your hands in between each one. Place each round coated egg on an oiled baking dish and pop in the oven for 1/2 hour. Check for golden-brownness and rotate the dish if you need to for a few more minutes. Let cool and eat one on it's own, or serve with any number of condiments: salt & pepper, hot sauce, mayo, horseradish sauce, sriracha....

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