I felt like a complete failure in the simple task of peeling eggs.
We all know that stale eggs peel easier. We all know that the cooked eggs should be plunged into an ice bath until fully chilled. We all know that we should crack the blunt end of the egg and slip under the membrane. Using logic I can peel an egg.
Free range organic eggs are a whole other animal. Stale, chill, blunt crack and I am still not getting a clean peel. By chance I received a tip that changed my life. Use a spoon. So simple. Since I have been using a spoon to peel my eggs they are almost perfect. Tuck that tip in your recipe box.
Scotch Eggs originated from a need for hearty travel food. I used a lean spiced pork sausage and panko bread crumbs. Use oil with a high smoke point such as canola or peanut oil.
4 eggs, boiled
3 large sausages, preferably a lean spicy Italian style
1 c. flour 250 mL
1 egg, lightly beaten
1 c. breadcrumbs 250 mL
Put eggs in pot and fill with cold water. Place on heat and bring to a boil. Turn off heat and cover. Let sit for 12 minutes. Then remove eggs to an ice water bath until fully chilled.
Prepare the sausage by squeezing from casing and forming into 4 balls. Flatten each ball into a thin patty. Place flour, egg and breadcrumbs into separate bowls.
Peel eggs and dry thoroughly. Wrap each egg in sausage and pinch so there are no holes exposing the egg. Roll in flour, then egg and finally breadcrumbs.
Cook one or two at a time in oil heated to 350-375F in a deep pot. Turn occasionally if they are not totally submerged in oil. Fry until very browned. Remove and drain on paper towel lined plate. Serve hot or at room temperature. Serve with catsup, mustard or plain.Prepare 3 dishes. One with flour, another with beaten egg and finally one with breadcrumbs. Meanwhile heat a pot of oil to 350-3750F.