Calabrian Scotch Eggs
Behold! The Sunday Sghettis version of a Scotch egg. Kind of weird in theory? 100%. Super tasty? Also 100%. Infused with Calabrian chili, cheese, and some fresh basil, this massive egg is a complete meal in and of itself. It’s a super indulgent creamy, spicy, fatty, and salty concoction that could be eaten for breakfast, lunch, or dinner - or all three if you want to see how quickly you can block some arteries.
The Recipe
Difficulty: Medium
Prep. time: 20 min.
Cook time: 10 min.
Serves: 4
Special Equipment
Plastic wrap
Notes
This one takes a little kitchen intuition, be patient, but most importantly be thorough. The last thing you want is uncooked sausage, this is why the eggs are made extra jammy, to allow a little extra time for frying.
Ingredients
4 large brown eggs + 2 beaten for dredging
2 lbs. of sweet Italian sausage
¼ cup grated Pecorino Romano
8 Calabrian chili peppers in oil - cut into extra thin rings
1 cup unseasoned breadcrumbs
½ cup all-purpose flour
32 oz. vegetable oil or other neutral frying oil
Basil or parsley - sliced extra thin
4 cups baby arugula
Parmigiano Reggiano (for grating)
Good finishing extra virgin olive oil
Sea salt
Ground black pepper
Preparation
01.
Prepare a large bowl with ice and cold water. Bring a large saucepan of water to a boil. (Big enough to fit four eggs and cover the eggs with one inch of water.) Carefully place each of the four eggs into the water and boil for 5 minutes. At time, carefully remove the eggs from the boiling water and place them into the ice bath. Run cold water into the bowl if it begins to get too warm. Allow to cool to touch.
02.
Remove the sausage from the casing and place it into a large mixing bowl. Add in Pecorino Romano and most of the Calabrian chili peppers - reserving some for plating. Add a little of the oil from the chilis if you want it spicier. Mix the sausage until uniform and easier to manipulate.
03.
Peel the eggs. Rinse under cold water if little pieces of shell are left behind.
04.
Make a large ball of this sausage mix and flatten it to a circle on a square of plastic wrap. Press a little divot in the center and place the egg down. Carefully wrap the sausage around the egg. Eventually, the plastic wrap will not be needed. Switch to hands wet with a little water to continue to push, pull, and cover the egg entirely with about ½” of sausage. Repeat this process three more times.
05.
Bring a large Dutch oven of vegetable oil to a temperature of 350° F. Prepare a plate with a few layers of paper towel or a drying/cooling rack.
06.
In three separate plates with rims or shallow bowls add flour to one, two beaten eggs to another, and the breadcrumbs to the last one. Add salt and pepper to the breadcrumb and mix. Using one hand for dry ingredients and one for wet, coat a sausage-covered egg in flour first, then the egg, and then the breadcrumbs. Set aside and repeat the process three more times.
07.
Working in batches of 1-2 (depending on the size of the Dutch oven) - fry the Scotch eggs for 5-7 minutes. The rule of thumb is to add 30 seconds to 1 minute extra to ensure a full cook. Watch the eggs so they don’t get burnt, they should be a dark brown when complete - not quite golden. With a slotted spoon or spider, carefully remove each egg from the oil and place it on the paper towel-lined plate or cooling rack. Sprinkle with some flaky sea salt. Repeat the process until all eggs are done.
08.
Using four salad-sized plates, place 1 cup of arugula, a drizzle of good extra virgin olive oil, and grate Parmigiano Reggiano on top. Cut each egg in half lengthwise and split quickly to ensure the yolks stay inside. Place two halves on each plate. Finish with some more cheese, Calabrian chili, and basil or parsley, and enjoy while warm.