Scotch Eggs

A few weeks ago when I was talking about getting small eggs, someone mentioned Scotch Eggs. I haven’t made those in a while so this morning we had Scotch Eggs for breakfast. 

Last night I “boiled” the eggs. If you boil many eggs, especially very fresh eggs, the Instant Pot is a lifesaver! I had tried every method ever mentioned to try to get fresh (as in just laid by the chicken yesterday!) eggs to peel and some methods worked better than others but with the Instant Pot, the eggs peel perfectly every time. Here’s how easy it is:

1. Put the trivet in the pot and add about 1 cup of water.
2. Place the eggs on the trivet. Some say to put the eggs in little foil nests or little silicone cups to keep them from knocking into each other and breaking. I never do that and have yet to have a broken egg.
3. Pressure cook on high for 6 or 7 minutes.
4. After 5 minutes, do a quick release.
5. Remove eggs and submerge in ice water. (I dip my fingers in the ice water, then grab the eggs and it never burns.) I’ll leave the eggs in the ice water at last 10 minutes.
6. They should peel perfectly!

The Scotch Eggs are so simple and most of the work could be done the night before. If you were cooking more than five of these, it should be done in the oven. For five or fewer, I used the air fryer. You can also slice the eggs in half and do two halves instead of one whole egg.

Start with boiled eggs, a roll of sausage, one beaten egg and a bit of seasoned flour.

For five small eggs, or four large eggs, I use one pound of sausage. Divide the sausage according to however many pieces you will need and pat it out into a flat patty. It doesn’t matter if it’s exactly as thin as it needs to be because you can still manipulate it after it’s wrapped around the egg. Keeping your hands wet while handling the sausage will help it not to stick while patting it and rolling it around the egg. I keep a sink of hot, soapy dishwater and keep washing my hands to get the grease and flour off, then rinse and while my hands are still wet, I go to the next egg.

Once the egg is wrapped in sausage, dip the ball in the beaten egg, then in the seasoned flour. Notice there’s an egg sitting in the flour bowl.

Not a very colorful breakfast, unless you count the yellow butter in which my grits are drowning! It isn’t as much butter as it looks like . . it’s the Irish butter, which is brighter than regular butter and it had been out so it was soft and melted and ran everywhere quickly but . . I do love butter. We had toast, grits, Scotch Eggs and pears.

And, we had apple cider to drink. Yum! Vince bought apple cider at Aldi yesterday. The first glass of the season is always the best but Aldi’s cider is really good. When we lived in MO, there was a big cider production place a bit north of us in Kansas and their cider was so good but I think the cider from Aldi is as good.