What can be simpler to prepare than a Scotch Egg? A hard-boiled egg, wrapped in country sausage, breaded, and deep fried, Scotch Eggs are usually served cold or room temperature with a small salad. Humble in origin, it is said they were popularized as a “poor man’s lunch,” but like all great things, the history is a little muddled on this one.
In the case of the Scotch Egg, why reinvent the wheel? Emeril has a perfectly good recipe, which follows below. It may be blasphemy, but I like to use a fresh breakfast sausage, like the one Whole Foods makes in-store, but any high-quality fresh sausage will do. A tip: you may want to double-bread each scotch egg (after breading initially, dip the breaded egg back in the egg wash and roll in breadcrumbs again).
This guy does a great job of explaining Scotch Eggs, if you’d prefer to watch a video.
Kicked Up Scotch Eggs
Recipe courtesy Emeril Lagasse, 2000
- 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
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.
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.