Scotch Eggs

SCOTCH EGGS
by Chef Jordan Wilkinson

INGREDIENTS

4 large eggs
1 additional egg for egg wash
250g flour
250g panko bread crumbs
500g ground breakfast sausage (casing removed)
Vegetable oil for frying
1 tsp. garlic powder
Salt

DIRECTIONS

Fill medium pot with water and bring to a boil. Boil eggs for 5 minutes then shock in an ice bath. Crack outer shell then carefully peel. Reserve peeled eggs in fridge.

Next, mix together ground sausage, so it is smooth and doesn’t break apart. Separate ground meat into 4 individual pieces. Place on a surface and roll the meat flat into round patties. Place soft boiled egg and wrap meat around carefully until it is completely covered. Remove excess meat. Repeat with the remaining eggs.

Next, prepare two trays and one bowl: one with egg wash and the other two with flour and panko. Take the first sausage-wrapped egg, roll in flour, shake it off, dip in egg wash, and then finally roll in panko entirely. Repeat with remaining eggs.

Set up a deep fryer or pot with oil, and using a thermometer, heat oil to 350 degrees F. Once temperature is reached, fry eggs till golden brown or for 4-5 minutes. Use a slotted spoon to transfer eggs to paper towels to cool and remove excess oil.

Season with salt and enjoy with your favourite egg accompaniments.

Recipe by: Chef Jordan Wilkinson
Hexagon Restaurant – Toronto 
Toronto Heat