Cajun-ified Scotch Eggs (Made with Duck Eggs)

Standard

Probably just made up a word here… cajun-ified 🙂  I’m sure Evan could give you a whole list of words I’ve made up over the years – Must be from my Mom.

Anyhow, these eggs are prepared like your traditional Scotch Eggs but  are so much better! The idea came from thinking about what to prepare for a birthday dinner party for my good friend Hannah.  The Fawn House was open for business (the name I give my kitchen when I’m creating fun new foods). The theme was Cajun Fusion since she’s Cajun! Knowing that  she loves duck eggs and sausage, I decided to marry the two and create a Cajun-ified Scotch Egg! These eggs are accompanied by a tasty remoulade to your dip the eggs in.  Evan was my Fry Daddy, as he tends to be 🙂 I prep he fries!

Duck eggs can be found at your local farmer’s market or Asian market. They can be found on occasion at Central Market, but I’d call first… You also can do these with regular eggs if you cannot find duck eggs. Duck eggs have a richer yolk and are quite tasty!

Prep: 30 min

Cook Time: Approx 20 min (includes egg boiling).

Makes: 5 Eggs

Ingredients:

  • 5 Duck eggs, hardboiled (don’t boil them all the way to completion, take them out about 2-3 min early, the will cook the remainder in the fryer).
  • 1/2 lb Ground pork sausage or andouille, raw (If you’re doing ground pork, I’ll tell you what to season it with below).
  • 1 C. Panko bread crumbs
  • Peanut Oil
  • 1 beaten egg, can be duck or regular.

Seasoning for ground pork, if not using Andouille

  • 1/2 tsp Salt, kosher
  • 1 tsp Cracked black pepper
  • 1 tsp Cayenne pepper
  • 1/2 tsp Thyme, dried
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions

  1. Hard boil duck eggs and place in ice bath to stop cooking. Set aside. Remember take out 2-3 min early.
  2. Mix spices in to meat if preparing your own sausage. Roll sausage into 5 even sized balls.
  3. Heat fryer to 350 degrees F.
  4. Wrap duck eggs in sausage like you see below.
  5. Dip wrapped egg in beaten egg then panko bread crumb and set aside. Continue until done with all 5.
  6. Place duck eggs in heated fryer oil and fry until golden brown, about 5-7 min.
  7. Place on paper towel.

Serve with your favorite remoulade dipping sauce! These are filling and delicious 1 egg is plenty for an appetizer portion you could even get away with halving them. I completely forgot to get a pic of them split open! Next time I cook these, I will update this post with one. Enjoy!

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27 responses »

    • Thanks! I think everyone needs a Fry Daddy for that very reason!!! I ALWAYS drop several “F” bombs and manage burn myself in the most random of places!!! This is a rare occurrence (the fryer being in the kitchen) I normally ask him to do it outside since we don’t fry too often and it smells the house up! 😉

  1. I’ve never made, nor tried, Scotch eggs but yours sure do sound good. As Sharyn says, it’s the Cajun seasoning although I bet that duck egg was a great substitution, as well.

  2. Hi ZBD – I’ll admit that I always found Scotch eggs terribly boring, but I guess that’s because I only ever ate the worst possible ones. Poor quality eggs, tasteless meat “shell”, and soggy breadcrumbs. I love what you did with them – talk about re-invigorating a dish. This totally looks like something I’d really enjoy – thanks!

    By the way, I found that my house never stinks anymore since I switched to deep-frying with peanut oil. Maybe I just notice it less, but I find it contains the odours much better than other oils.

    • Thanks Charles, these def spruce up the “scotch egg” definition! I loved them! You should try it out!

      It def, smells less with peanut oil, but I have a sensitive sense of smell so I always notice it for a few days at least…

  3. Of course you’d make them with duck eggs! 🙂

    I’ve been meaning to post a Scotch eggs recipe, so don’t think I’m copying you! Haha. Mine will be standard ones, though.

    Are you using horseradish sauce as the dipping sauce in these pics? That’s what I’m tasting in my mind.

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