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The Weekly Burger: the Scotch Egg

James Scales
The Commuter

Friday, May 22, 2009

The Scotch egg is one of those “British-style” foods. It was traditionally served cold and in a salad or something of that nature on a picnic. For those of you blessed (or cursed) enough not to know the true glory that is a Scotch egg, it is a hard cooked egg, wrapped in sausage, coated in breadcrumbs, then deep fried. You can make them pan fried to get them a little healthier but that just isn’t in the mission statement for The Weekly Burger. In a never-ending attempt to make good food better by turning it into a burger, you will find the Scotch Egg Burger.

Scotch Egg Burger
Makes three burgers.

Equipment:

The usual for deep-frying: a fryer or a wok filled with your fry liquid of choice. Some extra bowls for the breading of the burgers. A standing mixer of some sort, OR a rubber spatula, a chilled bowl, and some muscle. Some cholesterol medication.
Procedure:

Hard-boil your eggs, the best way to do that is arguable. My favorite way is to place the eggs in a saucepan big enough to hold all the eggs. Cover the eggs by about an inch with COLD water. Heat on high just to the point of boiling, immediately remove the eggs from the heat and cover. Let that pan stand in the hot water for 15-20 minutes. Usually it only takes 18 minutes to be fully cooked. Drain and cover in cold water, then refrigerate.

Heat your oil up to about 350 degrees now so it will be close to ready when you are done with the shaping of the patties.

Once the eggs are cooled, peel them and then squeeze them so they aren’t so thick, if you do this without too much pressure, the eggs will stay mostly intact. Get out your pork product. Either shape six patties if you have pre-made sausage, or add the spices and mix thoroughly with a paddle attachment in a mixer (you can use a rubber spatula but it takes some skill to make it work well). Make the six patties of equal size, and add two eggs onto three of the patties. Top with the remaining three patties and seal. Season some flour with salt and pepper, beat three eggs, and get out a bowl or pan of breadcrumbs. Put the patties in through the flour, then the eggs, then the breadcrumbs.

Once the oil is hot enough, send them through to fry. It should take a little bit of time, about eight to ten minutes depending on how thick your final patties ended up. Double-check that the sausage is cooked through and then pull them out onto a paper-towel-lined plate. Top with the cheese and then throw a bit of mayonnaise and hot sauce on your bun. Eat and enjoy, then take your heartburn and cholesterol medication!

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