Passion for Pork

Recipe: London Local’s Scotch Egg

Sharman - Thursday, February 28, 2019

London Local is said to be home to Edmonton’s original Scotch egg. When owners chef Lindsay Porter and Evonne Li opened up the British gastropub on the south side of Edmonton, Lindsay’s English background came in handy when developing the menu. From Sunday night roasts to fish and chips, London Local has all the classic favourites found in British pubs across the pond.

One of many of the dishes that has become a favourite among London Local patrons is chef Lindsay’s Scotch egg.

Traditionally found across Britain, from homemade picnic baskets to neighbourhood pub menu, a Scotch egg consists of a hard or soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.

For a taste of the original, be sure to head to London Local to try Lindsay’s Scotch egg, which she serves with her restaurant’s homemade HP sauce. But be warned, at London Local, chef Porter serves up a hearty Alberta pork wrapped portion – you may not have room left for salad.

London Local’s Scotch Egg
Yield: 4 portions

6 eggs
20 oz ground pork
1 white onion
3 Tbsp allspice
10 sage leaves, finely chopped
8g salt
1 cup milk
1 cup flour
2 cups Panko crumbs

Sous vide 4 eggs at 143.5F degrees for 1 hour or soft boil them for 8 to 9 min. Freeze the eggs for four hours or overnight.

Small dice the white onion and sauté in a small pot with oil until soft and translucent. Add the allspice, sage leaves and sauté another five min to release the flavour and cool down. Season pork with salt and pepper add the onion mix to the ground pork mixture and portion into 5 oz balls.

Take the eggs from the freezer carefully and quickly peel them.

Wrap the pork around the frozen eggs and set up a breading station with the remaining two eggs by adding the egg and milk together and whisking. Set up a small bowl of flour and and a small bowl of panko. Roll the eggs and sausage in flour, then roll in the egg wash mixture, then roll in Panko ensuring every portion of the egg is covered.

Leave the eggs to defrost for approx. an hour or two and deep fry at 320F degrees for approximately nine minutes.

If you do not have a deep fryer you can give them a quick fry in a pan with oil and bake in the oven for approximately 15 min at 350F degrees.