Boudin Scotch Eggs
Soft boiled eggs are encased in boudin sausage, tossed in bread crumbs, and then deep-fried in this recipe from chef Harold Marmulstein of Austin restaurant Salty Sow. He likes to serve them with a spicy rémoulade sauce.
Featured in: How to Make Boudin Scotch Eggs
What You Will Need
- 6 eggs, at room temperature
- 12 oz. boudin sausage, casings removed
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- Vegetable oil, for frying
- Kosher salt
- Creole Remoulade, for serving
- In a medium pot of boiling water, add 4 of the eggs, and cook for exactly 7 1⁄2 minutes. Drain the eggs and transfer to a bowl of ice water to chill. Drain once more, and then peel.
- Divide the sausage into 4 balls and then flatten each ball of sausage into a patty. Wrap 1 patty of sausage around each egg and pinch at the seams to completely encase it. Place the flour, remaining 2 eggs, and breadcrumbs in 3 separate shallow dishes, and beat the eggs until smooth. Dredge each sausage-wrapped egg in flour, and then dip in the beaten eggs. Coat the eggs in breadcrumbs, and then transfer to a plate.
- Pour oil to a depth of 2 inches in a 6-qt. saucepan and heat until a deep-fry thermometer reaches 350°. Add the eggs to the oil, and fry until golden brown and the sausage is cooked, about 2 minutes.
- Using a slotted spoon, transfer the eggs to paper towels to drain, and then season with salt. Halve the eggs lengthwise and serve while hot, with remoulade sauce for dipping.