EGGS PART II
There are so many ways to cook eggs that I couldn't cover them all in one episode. This time we're making Scotch eggs and Eggs Benedict.
Shopping List
Eggs
Fresh sage
Fresh thyme
Fresh rosemary
Ground pork
Salt
Black pepper
Flour
Panko bread crumbs
Mayo
Whole grain mustard
Paprika
Dijon mustard
Lemon juice
Unsalted butter
Canadian bacon or ham
English muffins
Method:
Scotch Egg Method:
Start by placing eggs into a steam basket and drop into a little bit of boiling water and cover. Steam no more than 6 minutes.
Straight out of the steam basket plunge the eggs into an ice bath.
Once cooled after 15 minutes, crack each egg all over and place it back into the water for easier peeling.
Peel the eggs under running water. Place back into the ice bath and into the refrigerator until ready to cook.
Finely mince 1 tablespoon each of sage, thyme, and rosemary. Add into a bowl with 1 ½ pound of ground pork. Hit with a heavy hand of kosher salt and a few pinches of freshly ground black pepper. Mix and mash the herbs and pork together.
For the breading, take a quarter of the sausage mixture and flatten out into a patty. Place the egg in the center of the patty and slowly stretch and wrap around the egg.
Once the sausage patty has fully covered the egg and patted together, cover the patty in flour followed by dunking in some beaten eggs and then finally cover with panko bread crumbs. Rinse and repeat with the rest.
Heat the frying oil to 375°F before placing the eggs into the oil and frying for 7-10 minutes until an internal temperature reaches 175°F. Place on a paper towel laid plate and let cool.
For the mustard aioli, into a cup or bowl mix equal parts mayonnaise and whole grain mustard. Mix until combined.
Spread a pool of the aioli onto a plate and spread out using a spoon before placing the egg on top and serving.
Eggs Benedict Method:
Start by cracking 3 whole egg yolks into a blender with a sprinkle of paprika, a dollop of mustard, and the juice of 1 lemon before blitzing together.
After blending for 30 seconds, slowly pour in 1 stick’s worth of simmering unsalted melted butter. Pour into a pot once everything is thoroughly mixed.
For the poached egg, crack an egg into a fine-mesh strainer and swirl around a few times before placing it into a pot of barely simmering water.
After about 3 minutes in 190°F water, remove the poached eggs and gently place on top of some fried Canadian bacon on a toasted English muffin then slowly pour the egg butter sauce over.
Sprinkle with some paprika before serving.