Make This Longganisa Scotch Egg for World Egg DayOctober 9, 2015
There’s probably hundreds of useless little holidays on every calendar, but today’s one we choose to celebrate: World Egg Day. This blessed little brown/white oblong shell holds one of the world’s best and most versatile ingredients; a language as universal as math or love. Around the globe, eggs are cooked from breakfast until night, savory or sweet, and are found in recipes traditional or modern.
To honor the egg, we’ve made something that’s much easier than it looks, and embraces an English way of cooking eggs, with ingredients and flavors that are definitely Filipino. Encase soft-boiled eggs in garlicky longganisa, breadcrumbs, deep-fry it, and enjoy this runny mess today.
Longganisa Scotch Egg
Total Time: 1 hour
Yield: 2 servings
- 2 eggs
- 1 cup longganisa, uncased
- 1 cup flour
- 1 egg, beaten
- 1 cup breadcrumbs
- salt and pepper, to taste
- vegetable oil, for frying
- Drop the eggs into boiling water for 3 minutes.
- After 3 minutes, remove the eggs and dip them in ice water to stop them from fully cooking.
- When cool, carefully peel the eggs then set them aside.
- While the eggs are cooling, prepare a breading station with the flour, egg, and breadcrumbs seasoned with salt and pepper in three different containers/dishes.
- Take the cooled, peeled eggs and wrap 1/2 cup of naked longganisa around each egg.
- Dip the longganisa-covered eggs in the flour, then the egg, followed by the breadcrumbs.
- Dip them again in the egg and then the breadcrumbs for a crunchier and thicker coating.
- Fry the eggs in the oil, which should be heated to 350F, for 4 minutes or until golden and crispy and the longganisa is cooked.
- Remove from the oil and place on paper towels to drain.
- Serve with vinegar and chili.