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EGGS PART II

cook:

25 min

Picture for EGGS PART II

3,702,147 views  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.

2 Servings

US

original

metric

INGREDIENTS

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

DIRECTIONS

1.

For the Scotch Egg Method

1.

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.

Eggs

2.

Straight out of the steam basket plunge the eggs into an ice bath.

3.

Once cooled after 15 minutes, crack each egg all over and place it back into the water for easier peeling.

4.

Peel the eggs under running water. Place back into the ice bath and into the refrigerator until ready to cook.

5.

Finely mince sage, thyme, and rosemary. Add into a bowl with 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.

1 tbsp Fresh sage

1 tbsp Fresh thyme

1 tbsp Fresh rosemary

1 ½ lb Ground pork

Salt

Black pepper

6.

For the breading

1.

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.

2.

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.

Flour

Eggs

Panko bread crumbs

3.

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.

4.

For the mustard aioli

1.

Into a cup or bowl mix equal parts mayonnaise and whole grain mustard. Mix until combined.

Mayo

whole grain mustard

2.

Spread a pool of the aioli onto a plate and spread out using a spoon before placing the egg on top and serving.

3.

For the Eggs Benedict Method

1.

Start by cracking whole egg yolks into a blender with a sprinkle of paprika, a dollop of mustard, and lemon juice before blitzing together.

3 Eggs

Paprika

1 dollop Dijon mustard

1 Lemon juice

2.

After blending for 30 seconds, slowly pour in simmering unsalted melted butter. Pour into a pot once everything is thoroughly mixed.

8 tbsp Unsalted butter

3.

For the poached egg

1.

Crack an egg into a fine-mesh strainer and swirl around a few times before placing it into a pot of barely simmering water.

Eggs

2.

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.

Canadian bacon or ham

English muffins

3.

Sprinkle with some paprika before serving.

Paprika

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