For the eggs, place in boiling water for 6 minutes, then plunge into ice water. Let cool for 10 minutes, peel, and set aside.
For the sausage, combine two longanisa and shape into a ball. Place onto plastic wrap and flatten using parchment paper.
Set up dredging stations of seasoned flour, beaten egg, and crushed Skyflakes. Coat a soft-boiled egg in flour and place onto the center of a sausage patty. Using the plastic wrap, fold the sausage up around the egg on both sides, then cinch the wrap to shape it into a ball. Remove the plastic wrap and dredge in flour, egg, then crackers, forming a large egg shape.
Heat oil in a pan to 350F. Gently lower each scotch egg into the oil and fry 5 to 7 minutes, or until the internal temp of the sausage reaches 145F. Drain on paper towel or a wire rack. Season with salt and pepper and serve with banana ketchup and rice.
A Filipino silog twist on scotch eggs: longanisa-wrapped soft-boiled eggs in a Skyflakes cracker shell. From Vince Vasquez on Instagram.
