Ingredients
The following ingredients have 6 Servings
- 8 Davidson's Safest Choice Eggs
- 1 pound ground pork sausage meat
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 1 teaspoon onion powder
- Zest of 1 orange
- Salt and cracked black pepper
- 2-3 cups panko breadcrumbs
- 1 cup all purpose flour
- 1 quart canola oil or vegetable oil
Instruction
- Fil a 2 quart pot with water and bring to a boil.
- Once the water is boiling, gently place 6 of the eggs into the boiling water and simmer for 8 minutes or 6 minutes if you prefer a softer yolk.
- Once the eggs are ready immediately place them in a bowl of iced water and let them rest.
- In another bowl, combine the pork, thyme, sage, onion powder, zest, salt and pepper.
- Use your hands to make sure everything is mixed thoroughly.
- Crack the remaining two eggs into a bowl and beat with a fork.
- Spread the breadcrumbs and flour onto two separate plates and line them up next to the beaten egg, like a production line. Peel the eggs.
- Place the oil into a large enough pot deep enough to cover the egg without overflowing.
- Heat the oil until it reaches 365 degrees on a thermometer. *see notes*
- Roll each peeled egg in the flour and bounce of the excess on the counter.
- Take a lump of meat a little larger than the size of the egg in the palm of your hand.
- Shape the meat into a thin flat disc and place an egg in the center of the meat.
- Wrap the meat around the egg completely covering the egg, shaping it into a nice round ball.
- Repeat with all of the other eggs.
- Next roll a meat covered egg in the flour again, followed by the egg and finally into the panko bread crumbs making sure they are well covered.
- Place the Scotch egg gently into the oil and cook for 3 minutes.
- Using tongs or a slotted spoon take the egg out of the oil and drain it on some paper towel.
- Repeat the dipping process with the remaining eggs until all have been cooked.
- Serve at room temperature sliced in half or quartered.
