Cook This Now! Cameron Prather’s Scotch eggs

When it comes to rain and dreary, blustery days, somehow, the British have figured out how to make it work.

Turn on any program about British country life on the BBC, and you will most likely spot the characters donning waxed jackets and wellies as they pursue outdoor rural activities like hunting and fishing or just wandering around the garden despite the weather.

They will also wear the same garb to join the locals for a pint at the pub and, most certainly, a comforting snack. We’ve been having a bit of British country weather this past week here on the windswept shores of Long Island. Unfortunately, our way of lifting each other’s spirits is by repeating that tired adage: April showers, yada yada.

Let’s take a little inspiration from the folks across the pond, embrace the rainy day, and whip up some Scotch eggs, the hugely popular handheld snack you will find versions of in just about every pub in England.

If you turned your nose up after reading eggs considering current affairs, think of this recipe as resourceful, turning a plain, hardboiled egg into a savory and delectable experience!

Utilizing simple ingredients and a few steps, hardboiled eggs are encased in a seasoned ground pork, rolled in breadcrumbs and then fried until crispy. (Photos by Doug Young)

Wrapped in herbed sausage, breaded, and then deep fried, the Scotch egg was invented, despite its name, in England during the 17th century. One story claims that Yorkshire shopkeeper William J. Scott invented them, while another says they appeared first in London’s Fortnum and Masons tea room as an easy-to-carry bite for wealthy coach travelers. Considering its similarity to other handheld recipes like the savory beef and vegetable Cornish pasty (the national dish of Cornwall, England) or inspired by nargisi kofta, a Persian dish consisting of hardboiled egg encased with spicy mincemeat, let’s just say there are disputed origins of this British classic.

While the ingredients are not difficult to find, eggs can be a challenge regarding prices as of late. It also helps to know your eggs are coming from a reputable source that won’t run out of stock. “We’ve seen an uptick this past winter in our egg sales,” says Amanda Iacono, whose family-owned and operated farm in East Hampton “thankfully” dodged the bird flu epidemic. With prices at “about nine dollars a dozen,” Iacono can pretty much guarantee there will be eggs at the farm store produced by the over 1,000 healthy chickens on-premises. “We gather twice a day, and if for some reason we run out, there will be some available the next morning,” she assures us.

Keep it local by sourcing the ground pork from a trusted butcher (Justin’s Chop Shop in Westhampton Beach, Cromer’s in Noyac, or Sonny’s Prime Village Meat Shoppe in East Quogue are all good choices). And while many of us want to lose winter weight, consider using an air fryer for healthier results and less mess in the kitchen (cook in a preheated air fryer at 390 degrees for 12 minutes, turning eggs over halfway through).

What is the ideal temperature for your Scotch eggs? No single answer is “right”. Boiling your eggs for 10 minutes will produce a slightly firm yolk. In seven minutes, you’ll get a jammy center. This recipe from Cameron Prather suggests stopping at 6 minutes, then plunging the eggs into an ice bath to stop the cooking, resulting in a perfect, soft-boiled egg.

Are you having friends stop over for Easter? To create an at-home pub vibe, offer this crispy UK treat with Coleman’s mustard, chutney, and a pint of Guinness—room temperature or cold; they are also perfect for a picnic or to accompany a walk out in the garden or along the shore.

 Just don’t forget your wellies, mate!