Scotch Egg

Ingredients

• 20 soft-boiled eggs (cooked for 7 minutes in boiling water)

For the pork mix:

• 49 oz pork butt
• 21 oz salted fatback
• 1 recipe sage paste (see below)
• 1 cup filone breadcrumbs
• 1 cup milk
• 5 tablespoons kosher salt

For the sage paste:

• 1.5 oz sage
• 1 teaspoon Maldon salt
• 1 teaspoon Olave organic EVOO

For the breading:

• 1 ¼ cup flour
• 10 eggs
• 1/3 cup milk
• 1 ¼ cup fine filone crumbs
• 2 cups course filone crumbs

Instructions

1. 1
   Portion the pork mix into 4 oz balls.
2. 2
   Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around.
3. 3
   Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg.
4. 4
   Continue with the remaining eggs and refrigerate until they are cold.
5. 5
   Place all the breading ingredients into separate bowls.
6. 6
   Take each farce wrapped egg out of the refrigerator and proceed with the following steps:
7. 7
   Dredge the egg first in flour, then coat with an egg wash, and cover the egg with a layer of the fine breadcrumbs.
8. 8
   Next repeat the egg wash and then coat a second time with a layer of the course breadcrumbs.
9. 9
   Refrigerate again until cold.
10. 10
    Fry in a 350F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.