Soft-Boiled Scotch Eggs with Honey Mustard Aioli Pub-Style Grub for St. Patrick’s Day Recipe & Photo by Paul Muehlberg/Contributing Writer Scotch eggs, a traditional Irish pub food, is coated in sausage and breadcrumbs and then deep fried until deep golden brown and crunchy. These are great appetizers to
serve at your St. Patrick’s Day celebration with a cold beer from Vortex Alley Brewing! Have a fun and safe St. Patrick’s Day!
INGREDIENTS • 2 garlic cloves, peeled • Kosher salt as needed • 1 cup mayo • 2 tablespoons whole-grain mustard • 1 tablespoon honey (or more if desired) • 2-3 tablespoons parsley, chopped • Canola oil or other neutral cooking oil as needed for frying • 6 large eggs, room temperature • 2 large eggs, for dredging
• 1-pound bulk breakfast sausage
(I love Blue & Gold) • 1½ cups panko breadcrumbs • 1 tablespoon honey (or more if desired) • Chives and chili flakes for garnish
Prep Time: 20 minutes Inactive:1 -2 hours Cook Time per batch : 7-10 minutes
DIRECTIONS Step 1: Make the Aioli Roughly chop the garlic and sprinkle with a ½ teaspoon of kosher salt (you need kosher salt here to help breakdown the garlic into a paste). Using the back of a chef’s knife or other large knife with an 8” blade, press and smash the garlic repeatedly until a smooth paste is formed. In a small bowl, add the mayo, mustard, garlic paste and honey. Season with freshly ground black pepper and additional salt if needed; stir to combine. Garnish with a pinch of chopped parsley if desired. Step 2: Prepare the Soft-Boiled Eggs
Fill a large saucepan with enough water to fully submerge the eggs. Set the pan over medium high heat and bring to a simmer. Gently lower the eggs into the water and simmer 5 minutes (set timer for 5 minutes after the water returns to a simmer). Remove the eggs from the pan and place in an ice bath for 5 minutes. Gently peel the eggs under cool running water and return the eggs to the ice bath until completely cooled 1-2 hours. Divide the sausage into 8 equal portions. Smash 1 portion of sausage in the palm of your hand and add the egg to the center of the sausage. Fold the
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sausage over the egg and gently work the sausage with your hands to fully cover the egg. Repeat with remaining eggs. Step 3: Dredge and Fry the Eggs Place the flour and panko each separately into two separate shallow baking dishes. Add 2 eggs and 1 tablespoon of water to a small mixing bowl; whisk until well combined and no streaks are visible. Using one hand for the flour and panko and another for the egg dredging, coat 1 egg in the flour; shake the excess flour off and then dunk and roll the egg in the egg mixture allowing the excess to drip off. Next roll the egg in the panko; set aside for frying. Repeat process with remaining eggs. Heat oil to 350 F in a heavy-bottomed pan, such as a Dutch oven. Fry eggs in batches for 8-10 minutes maintaining a temperature of 300 F. Remove eggs using a spider or large slotted spoon when golden brown and the sausage is cooked through. Place on a paper-lined plate. Repeat with remaining eggs allowing the oil to recover to 350 F before frying the last batch. Garnish with chopped chives and chili flakes. Serve with the honey mustard aioli.
