CHEF KEVIN CUNNINGHAM'S SCOTCH EGGS
Kevin Cunningham is the chef at The Inn at Brunswick Station.
The Tavern at the Inn at Brunswick Station will celebrate the life and heritage of famed Scottish poet Robert Burns with a special dinner on January 25, 2013. The Robert Burns Supper begins with a reception at 6:00 p.m. in the Tavern, featuring traditional Scotch eggs: a deep-fried hardboiled egg that is first stuffed in sausage and rolled in breading.
The supper will feature a Scottish feast of Cock-a-leekie soup (chicken soup), Bubbly-Jock an' trimmins (turkey and trimmings), Tipsy Laird (trifle) and more, before concluding with Cheese an' Bisquits. Guests will enjoy the requisite introductions, toasts, and recitations, including the Ode to the Haggis complete with bagpipes and the ceremonial sword slicing, accompanied by a complimentary Scotch toast. The Tavern is known for its single malts menu and will feature stout specials in honor of the occasion.
The dinner is $35 per person, excluding beverages (with the exception of the Scotch toast to the haggis), tax and gratuity. For reservations, please call 207.837.6565.
For more information on Chef Cunningham and The Tavern click here: CHEF KEVIN CUNNINGHAM
A printable version of Chef Kevin Cunningham's recipe for Scotch Eggs can be found in the 207 Kitchen section of our webpage.
Executive Chef Kevin Cunningham
1 Soft Boiled Egg
4oz. Breakfast Sausage (ground, raw). (You can mix it up here and get some of the fancy Apple Cinnamon, Or Blueberry sausage that is readily available today)
1. Soft boil 1 or more eggs the day before and chill them. I like a 4 minute egg. Be sure to run it under cold water after it's finished cooking. Peel the egg under running water, handle gently so you don't break it.
2. Lay out your patty of sausage in the palm of your hand to create a thin, even layer
3. Wrap the egg in the sausage making sure to coat all the way around
4. Roll the coated egg in flour
5. Dip the now floured egg in egg wash
6. Coat with your breadcrumbs
7. Fry in 350 degree oil for 8 minutes
Egg yolk should be slightly runny but warm inside and the exterior will be nicely browned.