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
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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.

  1. 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.
  2. 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.
  3. Add a fair chunk of the breadcrumbs, enough to make a firm consistency that you can shape.
  4. You might need to refrigerate this mix to let it set a bit before moulding round your eggs.
  5. Use the rest of the remaining breadcrumbs to cover the egg.
  6. The egg then needs to be deep-fried at about 180 Celsius to get a nice crisp outside.
  7. Cool the egg back to room temperature and your ready to roll.
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