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Friday, August 24, 2018

Eat Like Austen: Scotch Eggs! | guest post from Beth

Hey, it's a double feature! Beth is back with another EAT LIKE AUSTEN post for this weekend, this time being the infamous Scotch Egg. Find out how to make it in the video, and if you missed this morning's recipe for Shrub, find that here, or all of Beth's posts here!

Click through for ingredient list and instructions

This Eat Like Austen recipe is for Scotch Eggs, a recipe that's been around since the 16th century. Traditionally, these wee canonballs of protein are deep fried (making them not the healthiest), but here's a less messy, healthier baked version.* Depending on how hungry you are, this could feed 2-4 people.

5 eggs
1/4 cup flour
1-3 pinches salt
1-3 dashes seasoning of choice
1 tsp water
1 cup panko bread crumbs
12 oz ground sausage (I prefer pork, but you could use any ground meat)

Steam 4 of the eggs for 12 minutes, or hard boil them as you wish (but you want the yolks moderately firm, not fully hard, as they'll firm up even more while baking).

Meanwhile, combine the flour, salt, and seasoning in a bowl.

In a separate bowl, whisk together the 1 remaining egg and the water as an egg wash.

Put the panko breadcrumbs in a third bowl.

When the eggs are done, place them in an ice bath to cool them down until they're safe to handle. Then peel them.

Preheat your oven to 400 degrees Farenheit.

Take about 3 ounces of the sausage and flatten it between your palms.

Wrap it around an egg, *gently* pushing and smoothing until you have a relatively even layer of sausage that encases the egg. Repeat for the remaining eggs.

Roll each sausagey egg around in the flour mixture until there's a (thin) even coating of on each.

Dip a floury sausagey egg into the egg wash, then into the panko breadcrumbs, rolling it to thoroughly coat with breadcrumbs. Do this for each remaining egg.

Place them on an ungreased tray and bake for 20-25 minutes.

Serve warm, or cold!

*If you insist on frying them the traditional way, you'll want about 3 inches of oil heated to 350 degrees Farenheit. Fry them for 3 minutes, turning occasionally- be aware that too many eggs in the fryer at once will lower the temp and result in greasy eggs.

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  1. I love scotch eggs. What would Austen make of Panko!

    1. It's a total cheat, but I think she'd like the added crunch consistency. At least, I like to think she'd approve. :D

  2. Yum
    I've never had one before.

    1. I love them, but fair warning: They are seriously filling!

  3. I love Scotch eggs! Hard to believe they've been around that long. They seem invented for fairs, like a lot of crazy fried foods. Here in Texas, we make them with a layer of jalapeno. It's nice to have a healthier method to experiment with.

    1. They DO seem like they'd be right up there with fried butter or something- you're right! The origin of a lot of "fast food", historic British style, is fascinating (these, and every variety of hand pie, date to the 1600s or earlier and some pubs in the 1700s claim to have invented them).

      I've experienced cheese-stuffed jalapeno breaded and fried, but never a Scotch Egg with a jalapeno...that sounds lovely! Is it chopped and coating the egg or something?

  4. I've been living under a rock and never heard of Scotch eggs before. This looks seriously yum, Beth. You make this so doable. Thank you!

    1. Do you guys really not have them, Sophia? You can buy them even at small shops here in the UK, they are fairly standard unhealthy snack food, available next to the pasties, and the type of thing you'd find at a buffet (you know, at a family-catered party, where there are sandwiches etc. put on). My son is a little addicted to them! If you ever try making them yourself, baking is far more healthy than deep-frying, and clingfilm helps you mould the sausage meat around the egg without getting it all over your hands.

    2. I never heard of them either. Interesting. Will have to try them sometime.


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