Scotch Egg
In Brief
Prep Time : 20 minutes
Cooking Time : 5 minutes
Serves : 6
This recipe always brings a smile and most often a shock when found out that there is no meat involved. I love to show it off at dinner parties and will one day feature on my menu. I use duck eggs mainly as I find them alot richer than a hen egg but if you can’t get hold of any then go for the next best Free Range hen egg.
Shopping List
- Duck Eggs: 6
- Cooked Chestnuts: 200g
- Firm Tofu: 125g
- Grated shallot: 1
- Fresh Sage: 1 Tbsp
- Fresh Thyme: 1 Tsp
- Grated Cheddar: 60g
- Soya Sauce: 1 Tsp
- Lemon: A squeeze
- Chilli Powder: A pinch
- Breadcrumbs: 200-250g
Cooking Instructions
You can either serve these soft boiled or hard boiled, personally I would go for the soft boiled and serve it at room temperature with a beautiful salad and some aioli.
- Boil your eggs to the required stage, for soft boil add the eggs to a saucepan and cover with cold water, bring to the boil and simmer for 4 minutes before plunging them into cold water to stop them cooking in their residual heat.
- Place the chestnuts in a food processor and blitz till a crumble is formed, place this mixture in a bowl and add all the other ingredients apart from the breadcrumbs.
- Add a fair chunk of the breadcrumbs, enough to make a firm consistency that you can shape.
- You might need to refrigerate this mix to let it set a bit before moulding round your eggs.
- Use the rest of the remaining breadcrumbs to cover the egg.
- The egg then needs to be deep-fried at about 180 Celsius to get a nice crisp outside.
- Cool the egg back to room temperature and your ready to roll.