The Chef's Table: Scotch Eggs

We're big fans of St. Patrick's Day here at Rockstar. Sure, the beer is great - but for us, it's all about the food! This year, we're upping our typical St. Patty's plate of Corned Beef and Cabbage, adding Scotch Eggs to the mix. This dish may have originated across the Irish Sea in England, but the Irish people have embraced these delicious "picnic eggs" since their inception estimated as far back as the mid-1700s. As with any Irish fare, this dish is best served with a pint of lager or stout - so roll up your sleeves, pour yourself a cold one, and enjoy this month's featured recipe, the Scotch Egg. Slainte! 




10 large free-range eggs, 2 beaten
800g quality breakfast sausage meat
1 small bunch of chives, finely chopped
1 small bunch of fresh parsley, leaves picked and finely chopped
1 whole nutmeg
1 tablespoon english mustard
sea salt
freshly ground pepper

plain flour
150g good quality white breadcrumbs
2 litres vegetable oil



Put the first 8 eggs into a pot of cold water and bring to a boil. Boil 3-4 minutes. Transfer to a bowl of cold water. Once completely cooled, carefully peel. 

We like our scotch eggs a bit runny in the middle, so if you like yours fully hard boiled in the center, boil them for an extra couple of minutes.

Next, place the sausage meat into a bowl with the herbs, a good grating of nutmeg, mustard, and a pinch of salt and pepper. Mix together and divide into 8 balls. 

Have 3 plates ready: one with a small handful of flour, one with the 2 beaten eggs, and one with breadcrumbs. To form the scotch eggs, begin by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped patty. Roll a peeled egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg molding it with your hands. 

Roll the meat-wrapped egg in flour, shaking off any excess.

Next, dip into the beaten eggs, followed by the breadcrumbs. Repeat for a really good coating.  

Heat oil in a deep pan or fat fryer to about 300 degrees fareignheit. Use a cooking thermometer if you have one. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often until golden. Remove with a slotted spoon and drain on kitchen paper. 

If you're worried about the sausage meat being undercooked, pop the scotch eggs into the oven for a few minutes after frying. The perfect scotch eggs have a gold and crispy outside, cooked-through sausage, and a hot and slightly runny center. 

Cool the eggs slightly, then arrange them on a board with a good piece of irish cheddar cheese and pickled onions.