There are no recent reviews for this restaurant.
Amanda Buck

from
Scotch Eggs
Posted: 04/6/2012
INGREDIENTS:
five pounds of ground pork sausage with 2 oz. (1/4 cup) nutmeg
2 oz. fennel seed
2 oz. coarse black pepper
2 oz. fresh garlic and 1 oz. salt

INSTRUCTIONS:
Season five pounds of ground pork sausage with 2 oz. (1/4 cup) nutmeg, 2 oz. fennel seed, 2 oz. coarse black pepper, 2 oz. fresh garlic and 1 oz. salt
Place duck eggs in cold water and bring to a boil. Boil for 5 to 7 minutes for a soft-boiled egg (duck eggs take longer than chicken eggs because of the larger yolk)
Run the eggs under cold water for a while and peel
Dredge eggs lightly in flour to help the sausage stick a little better
Flatten the sausage by hand
Lay egg in palm of hand, roll sausage around it and then pinch it off at the ends
Roll egg around in hands to make sure sausage is stuck and there is no air gap between egg and sausage
Place egg in panko bread crumbs and roll around
Fry egg in 350-degree oil for 5 to 7 minutes
Let egg rest before cutting into it
Serve with grain mustard.
Cook Time: