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AIRBORNE GOURMET
Recipes by Chef Alan Dover
Scotch Eggs
6 grade AA large eggs
All-purpose flour for dredging
Kosher salt, as needed to season flour
Ground black pepper, to season flour
7-8 ounces sausage of your choice, either loose or from links
Coating of your choice (panko bread crumbs, bread crumbs, crushed crackers, crushed cereal, etc.)
Peanut oil for frying
Method: 1. Using a thumbtack, pierce round end of 4 eggs (this is to allow the air in the egg to escape and to keep the shell from cracking while it cooks). Place into a pot filled with cold water. Bring to a boil. Remove from heat, cover, and let sit for 3 minutes. Place in a bowl filled with ice water, peel, and chill. 2. Remove eggs from ice water and dry. Pour flour in a bowl (you want to be able to dredge it), and your coating in another. Season flour with salt and pepper. Take remaining 2 eggs and beat. Set all aside. 3. Heat about 2-3” of oil in an appropriately sized pot. Insert a deep fry thermometer and heat oil to 375 degrees F. 4. Divide sausage into 4 equal parts, about 2 ounces each, and flatten in the palm of your hand or on a cutting board into a disk. Using 1 egg at a time, encase each egg with sausage completely. 5. Dredge covered eggs in flour, then beaten egg, then coating. Deep fry in preheated oil, turning as needed, about 6 minutes, until the sausage is cooked and coating is golden brown. Drain on a rack or on paper towels. 6. To serve, cut in half and serve with your favorite mustard.
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