Week 4: Inspired By Music - AC/DC’s “Big Balls” - Scotch Eggs & Garlic Aioli

I used to have a college radio show, and at the end of each show we’d “sing” along to AC/DC’s Big Balls.

For some reason, Scotch Eggs just seemed like a natural fit. I added the garlic aioli because I’m sick in the head.

Scotch eggs are sausage wrapped boiled eggs, coated in breadcrumbs and deep fried. I’ve made them before, but I baked them, and they came out terribly dry. The quick cooking time in the oil makes for a more tender egg. Undercooking the eggs also helps keep them soft. I used Panko for the breading, because it fries up extra crispy.

Aioli is super easy with an immersion blender. 2 yolks, good squeeze of lemon juice, cup of olive oil, and 5 crushed cloves of garlic. Blitz! Done. I’ll probably spread the leftovers on some sandwiches, and anything else I can think of.

Here’s the song if you’ve never been privy to the double entendre that is Big Balls