Friday, August 7, 2020

Impossible Scotch Eggs with Duel Dipping Sauces

 

Scotch eggs are probably the thing I've missed the most since I went pescatarian almost 13 years ago. If you're not familiar with this often overlooked pub favorite, it consists of ground meat (typically sausage) wrapped around a boiled egg and then fried to crispy brown deliciousness and often paired with a spicy mustard dipping sauce -- sounds pretty eggcellent amirite?! 




I decided to create this dish using the veggie-friendly Impossible 'meat' and serve it with a creamy mustard sauce and garlic aioli. Since Impossible comes unseasoned, I added fresh herbs and spices to give it that sausage flavor. This particular recipe will also result in egg yolks that are slightly runny - because why not add a touch more decadence? If you prefer your eggs hardboiled, simply increase the boiling time from 4 minutes to 10-12 minutes. You can also switch out the coating if you like. While breadcrumbs are traditionally used, I like the added crunch that Panko provides. You can always experiment and do half of each or I've even prepared these with half Panko, half crushed cornflakes!
 

Impossible Scotch Eggs with Duel Dipping Sauces

makes 4 large scotch eggs 

12 oz. package of ground Impossible meat 
1/4 tsp freshly grated nutmeg 
2 tsp Dijon mustard 
1/2 tsp fresh chopped rosemary
1/4 tsp smoked paprika
1/4 tsp fennel seed
1/4 tsp dried sage
Pinch of Kosher salt and black pepper
4 eggs plus 2 eggs for coating for a total of 6 eggs
1 TBS milk
3/4 cup flour (seasoned with salt and pepper)
2 cups Panko breadcrumbs
Vegetable oil (for frying) 

1. Put 5 eggs into a saucepan, cover with cold water (an inch above the eggs) and bring to the boil over medium-high heat. As soon as it boils, turn heat to low and simmer for four minutes, then transfer eggs into a large bowl of ice water for at least 10 minutes. Peel the eggs.

2. Add the Impossible meat, herbs, seasonings, and mustard to a medium bowl, season with a pinch of salt and pepper. Mix well with your hands to combine. Divide into 5 balls.

3. In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and season with a good pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.

4. Cut a square of plastic wrap, place on worksurface, and put one of the meatballs in the middle, then place another square of plastic wrap on top. Roll out or press the meat until large enough to cover the egg. Repeat process with the other balls. When ready to use, remove the top sheet of plastic wrap.
Roll one peeled egg in flour, then place in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape using damp hands. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs. Repeat with all eggs.

5. Fill a heavy-bottomed 3-quart pot a third full of vegetable oil (at least 3 inches deep), and, on medium-high heat, bring to 350º / 175ºC (if you don’t have a thermometer, check for when a few bread crumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown.

For the mustard sauce...

1/3 cup light mayo
2 TBS Dijon mustard (I LOVE this one from Trader Joe's
1 TBS yellow mustard
1 tsp honey mustard
1/2 fresh lemon juice (optional)

Mix all these mustard together and adjust accordingly (I add a lot of Dijon to cut through the heaviness of the eggs)

For the garlic aioli...

1/3 cup light mayo
3-4 cloves of pressed or minced garlic
sprinkle of Kosher salt
2 tsp fresh lemon juice
garnish with chopped garlic chives (optional)









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