Filipino Scotch Egg

My version of the Scotch egg with a Filipino makeover. A just-set soft-boiled egg is enveloped in longanisa, a sweet, garlicky, burp inducing breakfast sausage. The flavor profile signals “silog” before you even plate it with rice. The exterior is finished in crushed Skyflakes, the ubiquitous Filipino cracker, which fries into a diaphanous, glass-sharp crust that cracks satisfyingly before yielding to the sausage beneath.

Accompanied by a healthy dollop of banana ketchup and hot garlic fried rice, the experience becomes more than novelty. This is the quintessential Filipino breakfast in a single, delicious bite.

Ingredients

7 eggs (2 are for egg wash)
10 longanisa, casing removed
12 Skyflakes crackers, crushed
1 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
Oil for frying
Salt and pepper

1. Place 5 eggs into boiling water for 6 minutes. Shock immediately in ice water and cool 10 minutes. Peel and set aside.

2. For the sausage, combine two longanisa and shape into a ball. Place onto plastic wrap and flatten using parchment paper.

3. Coat soft-boiled egg in flour. Place into center of flattened longanisa. Fold the plastic wrap up like a taco to enclose egg completely. Twist the plastic to firm up the “egg” shape. Remove wrap and dredge: flour → egg wash → Skyflakes crumbs.

4. Heat oil to 350°F. Carefully lower Scotch egg and fry 5–7 minutes or until sausage hits 145°F internal. Drain on rack or paper towel. Finish with salt and pepper.

5. Plate with garlic fried rice and banana ketchup. Crack into that shell and bask in the glory.

Crack into breakfast