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
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.