If you are a longtime watcher (first-time caller) of Ryann’s channel, you may be familiar with #hideyoshame and today’s recipe is the origin story of that hashtag. If you’re planning a family Easter brunch, do consider this one because it’s fairly easy and you can even bring it on a picnic if you want to enjoy it while the little ones hunt for Easter eggs.
Ingredients:
- 4 soft-boiled eggs (tbh, I have yet to be able to successfully peel 6-minute eggs so I usually boil mine 7-8 minutes to ensure the whites are set)
- 2 mild fresh Italian sausage (you can make your own seasoned ground meat but this will work just as well)
- a pinch (a little less than 0.25 teaspoon) of ground nutmeg and smoked paprika
- 0.75 cup (just eyeball it) all-purpose flour
- 2 eggs, beaten
- 0.75 -1 cup (also eyeball this) panko breadcrumbs
- Oil for frying (about 1.5-2 cups depending on how big your frying vessel is)
Directions:
- If you haven’t done so, peel the eggs and lay them on a towel to dry off. This will make it easier for the meat to stick. I mean, the drying will make it easier. Peeling the egg shells is just you know, common sense.
- Take the sausage out of the casings, add in nutmeg and paprika and mix well using your hands. Divide into four relatively equal parts.
- Take each part of meat and flatten them in your palm, then put one egg and then carefully cup your hands to stretch out the meat to cover the entire egg. You may get some bald spots here and there, but don’t worry, it’s just a sign of aging. Oops, I mean, you can just keep cupping your hands and spread the meat around to cover those bald spots. Repeat with the remaining eggs and meat.
- Because we’re not using a thick layer of meat here, I like to let my scotch eggs take a quick nap in the fridge (at least 30 minutes, up to a few hours) so that the meat will sort of settle and stick to the egg better. The last time I made this a few years ago, the meat layer kept cracking and so I continually tried to cover them up. And that is when I started saying, #hideyoshame. By the way, you could make your meat layer thicker if you prefer, but if you do, make sure you also increase the frying time later on to make sure everything is cooked through.
- Prepare a 3-step breading station. Put each of these in medium-size plate or bowl: all-purpose flour, beaten eggs, and panko breadcrumbs. I like to season my all-purpose flour a little bit to add extra flavor. For this one, I just add a pinch of salt, some ground black pepper, and a pinch of smoked paprika and then mix well. Dip the scotch eggs in flour, then eggs, and then in panko. Roll it around to make sure the entire surface is covered well. After this, you can rest it in the fridge again while you wait for the oil to heat up. The resting will also help the breading to stick better.
- Heat up your oil to 350-375ºF (180-190ºC) and then fry for 5-6 minutes. When I was making this batch, I had leftover panko that I didn’t want to throw out so I double battered two of my eggs. You will see that those two are larger than the others. If your balls are unevenly sized like these, you should see a doctor. Or not, because maybe it’s normal. Who knows? *shrugs* 🙂
- Enjoy your scotch eggs as they are, or with a dipping sauce. I like mine with sriracha-mayo, which is just about equal parts sriracha and mayo mixed together. A little spicy, a little saucy, just like me. Happy Easter, everyone!
A Dash of Yoyo 