I’m a big fan of eggs. I’ll eat them a hundred different ways. Two of my favorites have to be good ol’ deviled eggs, perfect at a picnic, and the pub grub staple called a scotch egg. It struck me once upon a time that it might be quite tasty to make a hybrid of the two: a scotch deviled egg. Man, I love it when I’m right. When I was pondering this episode’s curse, that being “oddball curses”, I thought also that the scotch deviled egg is a very “odd ball” indeed. Thus, allow me to present this clever cursed canapé.
- 1 package (19 oz) bratwurst sausage links
- 7 large eggs; 6 to boil, 1 for egg wash
- 1/2 cup all purpose flour
- 1 cup seasoned bread crumbs
- 3 Tbsp Dijon mustard
- 3 Tbsp real mayonnaise
- 1 tsp pickle juice (optional)
- hot sauce, to taste (optional)
- paprika, for garnish (I prefer smoked paprika)
- Saucepan with a lid
- slotted spoon
- three medium bowls
- Cookie sheet with Parchment paper
- or a Roasting pan
- mixing bowl
- Hard boil six eggs: Put eggs into a pan of cold water and bring to a rolling boil. Remove from heat and cover with a lid. Let the eggs cook for 9 to 10 minutes.
- Using a slotted spoon, transfer the eggs to a bowl of ice-cold water. Let the eggs cool down for about 15 minutes to make them easier to peel.
- Once the eggs have cooled, carefully peel them.
- Open your package of brats and remove the sausage from their casings. Shape into six thin sausage patties.
- Take a peeled hard-boiled egg and wrap it completely in the sausage. Repeat for each egg.
- Pre-heat your oven to 400°F.
- Set up a breading station with three bowls: one for the flour, one for a beaten egg, and one for the breadcrumbs.
- For each sausage-encased egg, roll it in the flour, coating evenly. Dip in the beaten egg wash. Then roll in breadcrumbs and set aside.
- For baking, use either a cookie sheet lined with a sheet of parchment paper, to soak up the grease, or use a roasting pan, which is a drip pan with a wire rack on it. This will allow the grease to drip away from the scotch eggs.
- Evenly space out your breaded sausage and egg balls on your cookie sheet or roasting pan.
- Bake at 400°F for 25 to 30 minutes. The goal is to make sure that the sausage is cooked completely. It should be nice and brown with no pink.
- Remove the scotch eggs from the oven and allow them to cool and rest on a plate lined with paper towels to soak up any grease.
- Cut the scotch eggs in half and remove the yolks to a mixing bowl. Set the scotch egg halves aside.
- Mash the egg yolks with a fork. Add the mustard, mayonnaise, pickle juice and hot sauce. Mix well until thick and smooth.
- Spoon the deviled yolk mixture back into the scotch egg halves. Sprinkle with paprika and serve.
Many folks know how to boil eggs, but I provide a brief overview above of how I cook them which is not the usual grandmother-tested method. I found this article with video from TheKitchn.com which I find works out well. Many scotch egg recipes tell you to under cook because the eggs will be cooked again. Since we are making deviled eggs, if they are a little over cooked, it is OK. I have found that 9 minutes using this off-the-heat method makes a nice creamy but firm egg yolk after all the rest of the cooking is done.
I prefer to bake mine vs. frying them as is traditional. When they are baked they are a) somewhat healthier and b) definitely less of a mess. If you would prefer to fry yours, try this:
Heat your oil in a deep fat fryer or deep pan to about 300ºF. Fry the scotch eggs until golden brown, about 4 minutes. Remove to a paper towel lined plate to cool and rest. Then devil the yolks as described above.
My goodness, these may be odd but they are so good. The bratwurst sausage brings just the right flavor to the eggs, mild and meaty. However, feel free to use whatever sausage you prefer. A hot Italian sausage would go well with these.
By the way, allow me to shatter your illusions. Scotch eggs are not Scottish, though I’m sure they are eaten there on occasion. No, scotch in this case is short for “scotched” which describes mincing meat, such as the sausage that encases the egg.