You Should Really Learn How To Make April Bloomfield's Scotch Egg

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Growing up in England sounds pretty cool. You ride around on the wrong side of the street in tiny cars, watch lots of soccer, and go to the the local pub (a totally chill, super homey bar) and order yummy snacks while your parents get happier and happier with every pint. April Bloomfield cherishes her time at "the local" with her family so much that she perfected a Scotch Egg recipe and put it on her menu, proudly, at the Breslin. And for those of you who don't know what a Scotch Egg is, it's a soft-boiled egg wrapped in sausage, breaded, then deep-fried, or what April calls it: the perfect breakfast in one bite. [embed]https://www.youtube.com/watch?v=a30lFHAHDHM&feature=youtu.be[/embed]

RECIPE FOR SCOTCH EGG

20 soft-boiled eggs (cooked for 7 minutes in boiling water)

Ingredients

For the pork mix:

49 oz pork butt 21 oz salted fatback 1 recipe sage paste (see below) 1 cup filone breadcrumbs 1 cup milk 5 tablespoons kosher salt

For the sage paste:

1.5 oz sage 1 teaspoon Maldon salt 1 teaspoon Olave organic EVOO

For the breading:

1 ¼ cup flour 10 eggs 1/3 cup milk 1 ¼ cup fine filone crumbs 2 cups course filone crumbs

Directions

Portion the pork mix into 4 oz balls. Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around. Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg. Continue with the remaining eggs and refrigerate until they are cold.

Place all the breading ingredients into separate bowls.

Take each farce wrapped egg out of the refrigerator and proceed with the following steps:

Dredge the egg first in flour, then coat with an egg wash, and cover the egg with a layer of the fine breadcrumbs.

Next repeat the egg wash and then coat a second time with a layer of the course breadcrumbs.

Refrigerate again until cold.

Fry in a 350F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.