Hard boiled eggs are little gifts from heaven. Little bombs of protein that are easy to carry and generally easy to store. One moderate tap on a hard surface and hopefully you are a quick peel away rom eating. Unless that tap reveals that the shell will only come off in 1×1 mm squares. The joy and elation of that egg has now turned into a murderous exercise. By the time you are done the egg looks like the surface of the moon.
I have been lucky of late and have not had a lunar egg in a while. I think the trick is to rapidly cool down the egg after boiling, by placing it in cold water (and keeping the water cold by continuing to add cold water or ice).
I love the idea of Scotch Eggs. Sausage wrapped around the hard-boiled egg. Genius!
There are a fair number of ingredients.
The spiced up breadcrumbs.
The key (and I was only partially successful) is to get the sausage as thin as can be while able to hold its shape around the egg.
I could use more practice in that department.
Dusted with the breadcrumbs.
In the oil.
Delicious. I served mine with a little spicy brown mustard. Yum!
Kicked Up Scotch Eggs
Prep Time: 30 min | Cook Time: 15 min | Makes: 4 servings | Difficulty: —
- 1 1/2 pounds country-style sausage, casings removed and crumbled
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 4 hard-boiled eggs, shells removed
- 1 cup bread crumbs
- Creole seasoning, recipe follows
- 1/2 cup flour
- 1 beaten egg
- Vegetable oil, for deep-frying the eggs
Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.