In February, 2012, I visited some friends in Manchester, UK, and had the privilege of trying a delightful pub snack called the Manchester Egg. The Manchester Egg is made of a pickled egg, covered in sausage and black pudding, then rolled in crisps and deep fried. It is a variant of the Scotch Egg, and is now being served at four locations within Greater Manchester.
I was so inspired by this delicious treat, that I decided to make my own variant of the Manchester Egg, using ingredients that are both made in Michigan and true to the dining culture here. Once I had the idea in my head, it took me four tries to get it right, and now I present to you, the Detroit Egg.
The Detroit Egg is a spicy pickled egg that is wrapped in a mixture of sausage and maple syrup, then dipped in cornbread batter and deep fried. It can be made entirely of products that are grown or made right here in Michigan.
Here is my recipe:
- Jumbo Michigan farm eggs.
- Brine from McClure's Spicy Pickles
- Meijer Medium Pork Sausage
- Michigan Maple Syrup
- Jiffy mix, from Chelsea Milling Company.
The first step is to pickle the eggs. McClure's Spicy Pickles makes for the perfect brine for the pickling process. However, if you decide to use a different brand of pickles, or make your own brine, make sure to use cayenne and habanero peppers to add spice to the flavor. Use your favorite method for hard-boiling eggs, (Here is the strategy I use) then let them soak in the brine for about two weeks.
Once you have pickled your eggs, the next step is to mix the sausage with maple syrup, and cover the egg with it. Once you have the egg fully covered with the sausage and maple syrup mixture, pre-cook it in the oven for about 30 minutes at 350 degrees, or whatever it takes to make sure the sausage is fully cooked.
Deep frying and serving
The biggest drawback to the process is the two-week waiting period you have to go through to pickle the eggs. However, once they are done pickling, the pre-cooking process allows you to save them in your fridge until you are ready to eat them.
At this point, mix your cornbread batter, and dip each egg into the batter, covering it completely. It is best if you can do this by touching as little of the egg as possible, but make sure to roll it in the batter at least once to fully cover it before removing the egg from the batter. With your deep fryer set to 350 degrees, submerge the egg completely in the deep fryer for about 6 minutes. Remove the egg from the fryer, and let the grease drip off of it for about 5 minutes before serving.
The Detroit Egg is a wonderful combination of sweet, savory and spicy flavors, all mixed into one. The most powerful flavor comes from the pickled egg, but the rest of the flavors blend very well with it. I would recommend washing it down with a glass of milk, your favorite flavor of Faygo, or a dark stout beer. If you eat more than one, try eating a piece of celery in between to cleanse your palate.
Serving the Detroit Egg
The Detroit Egg is licensed under Creative Commons, which means I accept no royalties or fees for the marketing, branding, or sale of the product. All I ask is that if you put this item on your menu, put a small note next to it that says, "The Detroit Egg was created by DJ Meph." I hope this becomes a popular item on your menu!
The Detroit Egg by DJ Meph is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.