I’ve been asked to share the recipe for my Crab Scotch Egg that got kudos from MasterChef judges Gordon Ramsay, Graham Elliot and Joe Bastianich. (SIGH I still can’t believe I shared breathing space with those three… SO. IN. LOVE.) Unfortunately, FOX owns the rights to that recipe, so you will have to wait for them to print it in their upcoming MasterChef 3 Cook Book, which I’m REALLY excited about! The good news is, I have a beautiful NEW recipe for a more traditional Scotch Egg that is budget friendly and easy to make. I call them “SUCK IT! Scotch Eggs” *see footnote

A Scotch Egg is a PERFECT brunch food for a lazy Sunday morning. It’s traditionally a boiled egg wrapped in sausage meat, coated in bread crumbs and deep fried. YUMSTERS! My “SUCK IT! Scotch Eggs” are made with brats instead of sausage, a splash of sherry plus chopped onions and green apples to create the perfect balance of sweet, tart and delicious! Yes it’s a heck of a lot of work for eggs… but OMG they made Gordon Ramsay giggle, SO YOU KNOW THEY’RE WORTH IT!

FOR THIS RECIPE YOU WILL NEED:
½ cup finely diced Yellow Onion (about half a medium sized onion)
1 cup peeled, finely diced Granny Smith Apple (about 1 large apple)
1 TB Unsalted Butter
1 TB Sherry or other sweet white wine
1 LB of your favorite Brats (about 5 brats)
15-17 Large fresh Basil Leaves
2 Pinches Red Pepper Flakes (If you like it spicy double that!)
7 Pinches Kosher Salt
1 Pinch fresh ground Black Pepper
1 TB fresh squeezed Lemon Juice
½ TS fresh grated Lemon Zest
7 Eggs for boiling, plus 3 Eggs for an egg wash
4 slices of Whole Grain Bread (I use 9 grain because the texture is amazing)
1/8 Cup All Purpose Flour
1 Quart Corn Oil
1 Garlic Clove
1 Cup Olive Oil

A FEW TIPS TO CONSIDER BEFORE GETTING STARTED
• I prefer to use white eggs. Brown eggs are harder to peel for some reason.

• You don’t want to use a very fresh egg, because they are IMPOSSIBLE to peel. The key to a beautiful Scotch egg is a perfectly peeled, medium cooked egg. To find out how fresh your eggs are submerge them one by one in a bowl of water. If the egg lies on its side it is very fresh. Don’t use it! Go for eggs that stand up on one end in the water. If the eggs float to the top TOSS THEM IN THE TRASH. Their best days are behind them.

• The eggs also should be cooked perfectly, so starting with a room temperature egg is KEY. Take your eggs out of the fridge and let them soak in a deep pan wide enough to put them all in one layer. Cover themin hot water by one inch to bring them up to room temp. THIS IS A VERY IMPORTANT STEP. DON’T SKIP IT. If you cook cold eggs your timing will be thrown way off, and you’ll end up with soft boiled eggs that will crack and break and be impossible to bread.

• Have an ice bath ready to stop any residual cooking.

OK NOW FOR THE RECIPE: FIRST THINGS FIRST
• Put a sheet pan in the oven and preheat your oven to 350 degrees. The sheet pan will be nice and hot when you finish your eggs on it, so much so that they should sizzle when they touch the sheet pan. Make sure it is a sheet pan with no sides, so it doesn’t trap moisture and make a soggy mess your perfectly fried eggs.

• Take a deep, 6 inch wide, deep round pan and GENTLY place your eggs in it in one layer. Cover them by one inch with hot water. Let them sit while you prep the rest of your ingredients. This will bring them to room temp!

• Fine dice your onion and apple. A fine dice is about the size of my ego: half the size of a pencil eraser.

IT’S TIME TO MAKE THE SAUSAGE!
• Melt 1 TB unsalted butter in a pan over low heat. Once it starts to froth add the ½ cup finely diced onion and “sweat” them. This mean you are cooking them over very low heat, so as not to brown them, to get them translucent and juicy. Add a pinch of salt to develop flavor. Stir them occasionally during this process. When you see that the onions are becoming translucent, add the cup of diced apples and add 2 more pinches of salt. Sautee until the apples and onions are tender, about three minutes. Add 2 pinches of red pepper flakes and 1TB Sherry, or other sweet white wine. Sautee for another minute and take off the heat.

• Take the brats out of their casings and place the meat in a bowl. Add a pinch of salt. “Chiffonade” 10 or 12 large basil leaves. A chiffonade is simply stacking the leaves one on top of the other, rolling them up into a cigar shape and cutting them in 1/8 inch rings from one end to the other. Add to the brat mixture along with 1 TB lemon juice. Mix in the sautéed onions and apples. Place the mixture in the fridge and let it sit for thirty minutes. This develops FLAVOR!

GET YOUR BREADING STATION IN ORDER
• Toast 4 slices of bread until golden brown. Rough chop the toasted slices and then blend in a food processor until they become fine bread crumbs. Fine bread crumbs are double the size of the crumbs that you find at the bottom of a Cheerios box. To get that consistency, I use a Ninja, though you can certainly use a blender. Go little by little, so the bread crumbs are all about the same size. Place the bread crumbs in a large shallow bowl and add a pinch of salt. *see footnote

• Take the 1/8 cup of flour and place that in a small shallow bowl. Add a pinch of salt and a pinch of fresh ground black pepper.

• Take the remaining 3 eggs and separate 1 yolk and set it aside. You will use this for your aioli. Beat the remaining egg white and the 2 whole eggs into submission with YOU GUESSED IT a pinch of salt. Put the egg wash in a shallow bowl.

• Line up your bowls in what is considered a “traditional breading” order: First the flour. Then the brat mixture followed by the egg wash and finally the bread crumbs. Put an empty plate at the end of your breading line. This is where your scotch eggs will sit for a few minutes before you fry them, soaking up all that egg wash. Put an empty bowl at the beginning of your breading line. This is where your boiled eggs will sit after they’ve been carefully peeled and just before their breading.

BOIL ‘EM!
• Take the pot of seven eggs that have been sitting in a warm water bath and put the pan, uncovered over mid-high heat and keep an eye on it. As soon as the water comes to a boil you will have to take it off the heat and cover it. The water needs to be at a raging boil, so if all you see is tiny 7-Up soda type bubbles it’s not there yet. When you see BIG ROLLING BUBBLES, that’s when you cover the pan and remove it from the heat. Then (AND THE TIMING IS CRUCIAL ON THIS) let the eggs sit for 5 minutes for medium eggs, 6 minutes for large eggs and 7 minutes for jumbo eggs.

• As soon as the eggs have finished their 5 to 7 minute stint in the covered pan, take one egg (your test egg) and peel it. Is the white nice and firm? If not keep the eggs in the hot water for another minute. If it is firm, place the rest of the eggs (including the one you just peeled) gently in an ice bath to stop any residual cooking.

• Peel the eggs GENTLY under running water. Place the eggs on the first dish in your breading assembly line.

NOW FOR THE FUN PART: CONSTRUCTING YOUR SCOTCH EGG!
• Usually when you’re breading you use one hand for dry ingredients and one hand for wet, but these eggs end up being ginormous, so you have to use both hands. P.S. This is so much fun to do with your kiddo. Ask them to help you. It’s great bonding time. YES IT’S A MESS… but it’s totally worth it.

• Roll a cooked egg in flour and then pat some of the brat mixture gently onto the egg, little by little until it is completely covered in an even layer about ¼ inch thick. Roll the egg in the bowl with the egg wash. Roll the egg in the bread crumbs until it is completely covered. Place you “SUCK IT” Scotch Egg in the final dish. REPEAT!

• Let the eggs sit for a few minutes. This allows the breading to really come together. In the meantime pour the quart of corn oil in a deep pan to 350 degrees. There should be at least five inches of oil in the pan, so that the eggs will be fully submerged. If you don’t have a thermometer just sprinkle some bread crumbs in the oil. When they sizzle and fizzle and come right back up to the top the oil is the right temperature. If you do not have enough oil to completely submerge the eggs, it’s OK. You can baste them the entire time they are frying in the pan. To baste take a tablespoon and spoon hot oil over the egg AWAY from you.

FRY ‘EM! (DO NOT LET YOUR KID HELP YOU WITH THIS PART)
• Take the eggs one by one and deep fry (or baste) them in the pan until crispy and golden brown. Do not brown the eggs too much! This should only take a few minutes. If they are Bob Barker brown you have fried them too long. When the eggs are all finished and golden place them immediately on your HOT sheet pan and let them cook in the oven for an additional 20 to 25 minutes. Use your TEST egg and slice it in half. The brat meat should be juicy and cooked all the way through. If it isn’t leave the eggs in the oven for a few more minutes.

SAUCE TIME!
• While the eggs are in the oven it’s a perfect time to make a dipping sauce. I love “SUCK IT! Scotch Eggs” with homemade aioli, which is just a fancy word for garlic mayonnaise.

• Take 1 garlic clove and chop it as fine as you can on a cutting board. Cover the chopped garlic in a touch of salt and used the flat side of your knife blade to grind it into a paste.

• Take a bowl, put it on your counter and wrap a damp kitchen towel around its base (this will help stabilize the bowl). Take the garlic paste, ½ teaspoon of water and the 1 egg yolk you set to the side and whisk until combined.

• Dribble in 1 cup of olive oil little by little (and I mean drop by drop) while continuously whisking the egg and garlic mixture. When the sauce starts to thicken and lighten in color you can add start adding the oil a little faster. Taste the aioli and add more of the garlic paste if necessary. If it’s too thick you can thin it with a little bit of water.

• Chiffonade your remaining basil leaves and add them to your aioli along with a squeeze of lemon. Whisk again.

• GIVE YOURSELF A PAT ON THE BACK. You just made fancy mayonnaise!

TA DAAA!!!
You are almost DONE! Finish your SUCK IT! Scotch eggs by slicing them carefully in half and sprinkling them with a touch of lemon zest. Serve your Scotch eggs HOT with a side of your delish aioli and your favorite hot sauce. HOLY TASTINESS TO THE MAX BATMAN! Get off of my plate and GET. INTO. MY. MOUTH.

FOOTNOTES
* If you’re a fan of MasterChef 3, then you know that I created a Crab Scotch Egg during an elimination challenge. The idea came to me I was when given low grade canned crab to work with by a fellow contestant trying to get me thrown out of the competition. That’s why I’m lovingly dedicating these eggs to “HeWhoShallNotBeNamed” for inspiring me through his hateful actions to reach outside my comfort zone and try something I’d never done before. Hence the name “SUCK IT! Scotch Eggs”
* Don’t use pre-made bread crumbs. They taste like ass. TRUST ME. The few extra minutes it takes to make your own makes ALL the difference.

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61 Responses to “SUCK IT!” Scotch Eggs

  1. Chester says:

    Such a good idea! I wonder how this recipe would taste if the sausages were replaced with salted cod… I think that you’re gonna win MasterChef! (no pressure) =) Good luck!

  2. Yoyo says:

    Wow love the name of the recipe! Looks delish! :-)

  3. Chantel says:

    I definitely want to try making these. And, hey, if I make a mess then I can just tell my kids that you said it was okay!

  4. Steve White says:

    My mouth is watering until I can make them. Your instructions are easy to understand. Put me down as being the first person to buy your cookbook.

  5. Brian says:

    They look great! Should be interesting to try out this recipe. As the great Asian singer once said “Only Time Will Tell”

  6. ceec1 says:

    BOOM – shakkalakkah! Looks to die!

  7. Elaine says:

    Yummy!! Even my sometimes picky husband says these look interesting.

  8. JD says:

    Right-on, Monti! I am shopping this weekend for all the ingredients
    …..bet these are gonna rock! Hell, ya made an impression on Gordon! It’s gotta be good….with only a slight variation..Thanks, FOX! ha.
    Good luck on MC….I am really pulling for ya…..you’re the best!

    • Monti says:

      Thanks JD!!! Take pics for me so I can post them! Have a blast making them. It’s a lot of trouble for eggs but TOTALLY WORTH IT!

  9. Kittyeatdog says:

    I’m gonna make it this weekend and eat it in bed with my partner while watching ‘that’ episode of MasterChef! Sweet Triumph Monti!

  10. Andrew Thorne-Lyman says:

    Looks great Monti! We love watching you on Masterchef, we are rooting for you!

  11. Rob says:

    I am so going to make this! Great recipe!

  12. Brit says:

    Monti, you’re an AWESOME lady, and I love how you took that canned crab and made those amazing Scotch Eggs! The look on “HeWhoShallNotBeNamed”‘s face was just PRICELESS!! Keep doing what you’re doing and you’ll go crazy far! Danger has a lot to be proud of in his Momma :)

  13. Jonathan says:

    My sister introduced me to the Master Chef show 3 days ago and I just finished watching the episode where you made these Suck It Scotch Eggs. You are, by far, my favorite person on the show. I have 5 more episodes to watch before I’m caught up…it’s going to break my heart if you’re not in all of them. I’ve made Monti fans of my friends too. We’re cheering for you!

    • Monti says:

      Jonathan! That’s so awesome! Please thank your sis for me! I appreciate you stopping by and saying hello. OH and thanks soooo much for watching!

  14. Amanda says:

    My children are reading over my shoulder saying “make this! make this!”

    I think I’m going to have to make this ;)

  15. Anna says:

    Yum! I can’t wait to make those. I really hope you win and um yeah your just so entertaining to have on the show! Yee I’m glad I didnt find this blog like 30 years later HAHA

  16. Dave Darwin Bayani says:

    That’s the best dish, but I don’t know what Brat is in your terminology.

    Just kidding. Please visit my country and say hi to your little boy Danger for me.

  17. Fred says:

    All of those recipes look great Monti!

    Keep chugging along my lady.:-)

  18. Kristin says:

    The recipe looks phenomenal, Monti! And so aptly named. The hubby and I both cheered when you gave a certain someone a classy culinary kick in the @$$ when you made the original version of this dish! :)

  19. Elaine says:

    Querida Monti,

    soy una brasileña que vive en Argentina hace muchos años, y con mi prometido Juan no perdemos ni un solo episodio de Masterchef, siempre hablando de lo genial que nos pareces y cuanto queremos que ganes. Eres un ejemplo para nosotros, como persona, compañera y como una muy maravillosa chef. Muchas gracias por los momentos que nos brindas y esperamos que ganes!
    Un abrazo enorme.

  20. Alex Ander says:

    I Love You…..

    Hope you’ll win even though you’ve got hard competition in Frank, Becky and Christine. Cheering for you!

    Warm hugs from chilly Norway

    “From Norway with Love”

  21. Colin says:

    God, these look delicious… I’m usually not very adventurous in the kitchen but that’s something I want to change, so I may have to try this out soon!

    Just watched last night’s MasterChef and was so, so sad to see you get sent home… You were far and away my favorite contestant and these last few weeks will be a hell of a lot less entertaining without you. I know you’re going to be hugely successful — can’t wait to see you take off!

  22. Becky says:

    Monti,
    You rock! That’s really all I can say! My son (he’s 15) watches MC with me (I am also a single mom) he says that we are too much alike and he was so proud of your amazing job with the canned crab! He laughed and said hey mom she can do what you can do! Make not so good stuff, REALLY Good! :) Keep making good stuff!

  23. AmyIsGigisMommy says:

    these look amazing! my eggs are actually cooking right now while my sausage is doing it’s thang in the fridge!!! you are an inspiration and my daughter (14 months) Gigi and I know great things are in store for you!!

    • Monti says:

      OMG 14 months! Are you sleeping through the night yet? My kiddo was kind of INSANE til he turned one and a half and then things got so much easier. Thanks soooo much for trying out my recipe!

      • AmyIsGigisMommy says:

        THIS TURNED OUT AMAAAAZING!!! and, eh, i’m sorta sleeping through the night……i’m very very very fortunate to have an amazing man/baby’s father helping me through it all. anyhow….i think im going to try an asian twist on this recipe and use ground chicken, scallions and panko…….we shall see how it turns out.

  24. Looks great, Monti! I’ve always wanted to try these! I would love to see more recipes on here btw… I’m a huge fan of yours!! :) :)

  25. Gluten Free Freddy says:

    Have you ever considered adapting this to be gluten free? I am very tempted to experiment but I do not know the flavour to determine success.

    P.S. very sad to see you have to leave MC :(

  26. Mary-Anne says:

    These sounded really good on the show. I think I might make them for my family here in the next week or so. Thanks for sharing!

  27. Mike says:

    Monti;

    I had not read your blog for a few weeks… very nice update!

    Thanks for your insights to what it meant to work with Chef Gordon Ramsey, Chef Graham Elliot and Joe Bastianich.

    Thank-you also for letting others dream too. By inviting everyone to
    a MasterChef 4 competition.

    Reading this current blog gave me some very interesting insights to you
    Monti. I was even shocked a few times, and even had to giggle…

    You are awesome!

    Mike Daniels … ahem… 325-938-7776.

  28. Andrea says:

    Hi Monti,
    I’m a huge fan too, and was totally excited to meet you at the MasterChef 4 audition. My family is getting sick of hearing about it, lol. Whatever :P
    I think I will try a variation of this with homemade rabbit sausage and gluten free breadcrumbs. I can’t wait to see how it turns out. Thanks for inspiring other home chefs. You’re truly awesome!
    Andrea

  29. Ken says:

    could you make a similar recipe to the sweet corn souffle?? Please :)

  30. ayush says:

    hi monti
    this is ayush from india . well, masterchef us has started to AIR here only a week ago. i am a big fan of you. your crab scotch egg was inspirational . i just love your fun way of cooking.

  31. Clarice says:

    Hi Monti! I am a HUGE fan of your cooking! You were amazing on MasterChef! The pictures look terrific and I can’t wait to try these yummy Scotch eggs. Are these one of your favorite brunch foods? Anyway, thank you for creating a blog so all of your loyal fans (such as me) can follow your posts. Goodbye from Minnesota!

  32. Rogelio says:

    Holaaa Monti..:
    Solo quiero decirte que eres mi personajes favorito de Master Chef..
    Soy de México, y aqui nos encanta tu actitud., siempre veo los videos por Youtube para recordar esos momentos en los que te alagaban tu Comida..
    Eres una persona ejemplar y mi mayor sueño es que contestes Mi mensaje, porque conocerte seria algo FANTÁSTICO.
    Te quiero Mucho Monti..te amo.
    atte. Rogelio :D

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