recipe goodness :: inside-out scotch eggs w/ ground lamb, harissa yolk & panko gremolata

Inside-out Scotch Egg

What is an inside-out scotch egg you ask? If you want to be a traditionalist, the scotch egg usually involves enrobing a hard boiled egg with ground meat, breading it and deep frying that sucker. As I prepared for 8.ate@eight’s Robert Burn’s night with the Tippling Bros., I knew I didn’t want to be deep frying, nor serving something that ends up being the size of your fist, so I took inspiration from these flavors, flipped them inside out and created an appetizer that is creamy, spicy and somewhat devilish — the perfect drinking companion. Serve this at your Superbowl party and you will be legendary!

Inside Out Scotch Egg With Ground Lamb, Harissa Yolk & Panko Gremolata
Makes 12 | Total Time: 1 hour, 30 minutes

6 Eggs, two-weeks old

Lamb:
¼ lb ground lamb
1 teaspoon harissa paste
salt

Harissa Yolk:
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chives, chopped very fine
1 teaspoon harissa paste {add more for spicier kick}
1/8 teaspoon salt
¼ teaspoon ground black pepper

Panko Gremolata:
¼ cup panko breadcrumbs
1 tablespoon olive oil
1 garlic clove, minced
zest of 1 lemon
2 tablespoons of fresh parsley, chopped

For the eggs and lamb:

1. Use two-week old eggs to allow hard boiled egg to separate from the shell more easily. The night before you plan to make, rest each egg horizontally in the carton with the lid open. This will help center the yolk for better presentation.
2. Bring eggs to room temperature for 30 minutes {still resting on their sides}.
3. Add eggs to a large pot and fill with water, covering the eggs by at least an inch. Salt the water and bring to a boil.
4. When water is boiling, remove from heat and cover with a lid for 30 minutes.
5. While eggs rest, sauté ground lamb, harissa paste and salt until no longer pink. Remove from heat and drain any excess oil.
6. After 30 minutes, cool eggs in ice bath immediately and rest for 20 minutes.
7. While eggs cool, make gremolata.
8. Once cooled, roll each egg along the counter to crack shells and place back in cold water for 5 minutes to allow for easy separation between egg and shell.
9. Remove the shell, cutting each egg in half and remove the yolk into a separate bowl.
10. Mash the egg yolk till powdery and then add remaining ingredients. Taste mixture and add additional harissa if you prefer spicier flavor.
11. When ready to assemble, use a small spoon to scoop lamb into the cavity of each egg half.
12. Using a pastry bag and tip with a large opening, pipe the egg mixture on top of the lamb in each cavity.
13. Right before serving, sprinkle the gremolata on top of the yolk and enjoy!

For the Gremolata:

1. In a small sauté pan heat olive oil on medium heat and add panko breadcrumbs. Continue stirring until panko breadcrumbs are light brown in color.
2. Add minced garlic and lemon zest and stir to release the flavors, about 2 minutes.
3. Remove from heat and add to chopped parsley.
4. Set aside until ready to serve {may get soggy if added to eggs to early}

You Might Also Like These:
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}