Scotch Eggs
Featured throughout
"I very tenderly explain to them that I will guarantee them at least one orgasm.”
— Big Keith —
"I very tenderly explain to them that I will guarantee them at least one orgasm.” — Big Keith —
The Episode
"The Office" (UK) is a groundbreaking mockumentary series created by Ricky Gervais and Stephen Merchant. Airing from 2001 to 2003, the show is set in the mundane office of Wernham Hogg, a fictional paper company in Slough. The series brilliantly captures the drudgery of office life, highlighting the awkwardness and absurdity of the workplace through a documentary-style lens.
At its core is David Brent (Ricky Gervais), the delusional and often cringe-worthy manager who believes he's a beloved entertainer. The ensemble cast includes Tim Canterbury (Martin Freeman), the charming but disillusioned salesman, Dawn Tinsley (Lucy Davis), the receptionist stuck in an unfulfilling relationship, and Gareth Keenan (Mackenzie Crook), the oddball assistant regional manager.
A fan-favorite character is Keith Bishop, often referred to as "Big Keith," portrayed by Ewen Macintosh. Known for his deadpan humor and minimal dialogue, Big Keith's love for Scotch eggs is a recurring joke that perfectly encapsulates the show's quirky charm. His passion for this traditional pub snack adds a unique layer to his character, making him one of the many unforgettable personalities in the series.
Ingredients
6 large eggs
1 pound pork sausage (or a mix of sausage and ground pork)
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (panko or regular)
Vegetable oil, for frying
Salt, to taste
Directions
Place 6 eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-7 minutes for slightly runny yolks, or 9-10 minutes for firm yolks.
Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs carefully and set aside.
In a mixing bowl, combine the sausage, thyme, sage, black pepper, nutmeg, and cayenne pepper (if using). Mix well until all the spices are evenly distributed.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin patty. Place a boiled egg in the center of each patty and gently wrap the sausage around the egg, ensuring it is fully encased. Smooth out any seams and shape it into a uniform ball.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each sausage-wrapped egg in the flour, shaking off any excess. Dip it into the beaten eggs, then roll it in the breadcrumbs, pressing gently to adhere. For an extra crispy coating, you can repeat the egg and breadcrumb steps.
In a large, deep skillet or pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to cover the eggs. Carefully lower the Scotch eggs into the hot oil, frying in batches if necessary. Cook for about 5-7 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown and crisp.
Use a slotted spoon to transfer the Scotch eggs to a paper towel-lined plate to drain any excess oil. Sprinkle with a bit of salt while still hot.
Serve the Scotch eggs warm or at room temperature. They can be enjoyed on their own or with a side of mustard or pickles.