I was watching The Mind of a Chef the other night, and one episode was talking about Scotch eggs. A Scotch egg is a hard-boiled egg encased in sausage meat and deep fried. This dish came out of necessity when farmers had to pack a hearty lunch that wouldn't spoil while working long hours in the fields.
This got me thinking how Scotch eggs would be the perfect road-trip food for my kids. They love anything fried. They adore eggs. Add on the convenience of food in ball form, you got yourself a winner for perfect food-on-the-go! I made Scotch eggs for my kids last night, and they were devoured. The kids were fascinated how a whole egg got on the inside that they were very excited to try them. Plus, they tasted really good!
For my Scotch eggs, I added an Asian flare by adding ingredients more commonly found in Vietnamese/Chinese cuisine. These additional ingredients added a new dimension to the traditional Scotch eggs. The amount of flavors that burst after you bite into the crunchy exterior was amazing. I also made a tangy mayo/mustard dipping sauce to complement the dish. Sadly, it was ignored. The Scotch eggs alone were perfect.
Scotch Egg Recipe
- 8 hard-boiled eggs
- 1 lb ground pork (pork shoulder/butt only)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon of fresh minced herbs (parsley, sage and tarragon)
- 1/2 tablespoon sugar
- 1/2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- Season the pork with salt, pepper, herbs, sugar, oyster sauce and fish sauce. Mix until combined.
- Divide the pork mixture into eight equal parts.
- Roll each part into balls.
- Flatten out each ball and place a hard-boiled egg in the middle.
- Slowly encase the hard-boiled egg with the pork mixture by slowly rolling it back and forth using the palm of your hands
- 2 cups plain bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 cup all-purpose flour
- Vegetable oil for frying
- In a shallow dish, add bread crumbs, salt and pepper. Mix until combined.
- In another shallow dish, beat the eggs.
- In another shallow dish, add the flour.
- For each ball, dredge it in the flour. Pat of the excess.
- Next moisten it in the beaten egg mixture.
- Next coat it in the bread crumbs.
- In a large pot, fill it with enough oil to cover the top of the eggs.
- Heat the oil to 300 degrees Fahrenheit. If you don't have a thermometer, drop a piece of bread crumb in the pot. If it sizzles and brown, then the oil is ready.
- Lower the eggs slowly into the oil with a slotted spoon. Do not overcrowd the pot.
- After 1-2 minutes, turn down the heat to medium-low
- Cook for an additional 8 minutes (Cook time is 10 minutes total)
- Carefully remove the eggs and drain them on a plate lined with paper towels.
- Serve with the below dipping sauce.
Mayonnaise/Mustard Dipping Sauce
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon mustard
Add everything in a bowl and mix well.