Welcome to the heart stopping, artery clogging, cholesterol raising, (and) super-special edition of Mondays with Mom.
These, my dear, are Scotch Eggs. Hard boiled eggs, encased in pork sausage, rolled in bread crumbs, and deep fried to a golden brown. They are crunchy bites of deliciousness, and should be experienced at least once in a lifetime.
If, however, you’ve never had one, you might very well have extended your life span by about 10 years.
The rest of us…….not so much.
Scotch Eggs – as made by Mom
1 cup all-purpose flour
1 cup fine dry bread crumbs
7 ounces (3/4 cup) English Banger sausage, casings removed
Vegetable oil (for frying)
Kosher salt, freshly ground pepper
English Salad Cream
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
Place flour in a wide shallow bowl and bread crumbs in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in bread crumbs to coat.
Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with English Salad Cream.