Scotch eggs two ways

RECIPE

Jul 10, 2023

Who can resist a homemade Scotch egg? A crispy shell on the outside, flavoursome sausage meat on the inside with a perfectly cooked egg with a soft yolk in the centre. These are my ULTIMATE Scotch eggs!

Watch the recipe video on my YouTube channel:

Don’t forget to subscribe to the channel for further recipe videos, interviews with some fascinating food producers, food advocates, and more!

Each version makes 6 eggs

INGREDIENTS

For the Vietnamese herby version:

6 large eggs

600g good-quality pork sausage meat

20g Vietnamese coriander (or Thai basil or normal coriander)

20g mint

1.5 tsp BoTree salted red peppercorns (or black peppercorns), crushed

1/2 Braeburn apple, peeled and grated

1/4 tsp salt

1/4 tsp sugar

For the black pudding version:

6 large eggs

150g good quality black pudding

450g good quality pork sausage meat

1/2 Braeburn apple, peeled and grated

1.5 tsp freshly ground black pepper

1/4 tsp salt

1/4 tsp sugar

For coating six eggs:

2 eggs, beaten

150g plain flour

150g panko crumbs

1 litre of oil (sunflower or vegetable)

METHOD

Bring a pan of water to a rolling boil, then gently add the eggs to prevent them hitting the bottom and cracking. Boil for five minutes. Drain and fill the pan with cold water (make sure you run the water until the pan is cold). Crack the top and bottom of each egg and leave it in the cold water for five minutes. Be gentle when peeling as the eggs will still be quite soft and delicate.

For the Vietnamese herby version. Pick herb leaves off the stems and finely chop. Add these to the sausage meat along with the grated apple, crushed peppercorns, salt and sugar. Mix well and divide into six balls of approximately 100g each.

For the black pudding version. Finely dice the black pudding and add to the sausage meat along with the grated apple, pepper, salt and sugar. Mix well and divide into six balls of approximately 100g each.

Flatten each ball in the palm of your hand into a thin patty. Gently encase the egg in the meat mixture, moulding it evenly and ensuring that there are no gaps. The egg should be fully sealed. Repeat this process for all the eggs.

Roll the meat-wrapped ball in flour, dip it in beaten eggs and then coat it generously in panko crumbs.

Fill your pan to a 5–6cm depth of oil. It should be approximately a third filled. Heat the oil to 170C. Use a thermometer to check the temperature or, if you do not have one, drop a few panko crumbs into the oil to watch them sizzle to brown almost immediately, but they should not burn. Carefully lower three or four balls at a time into the oil (depending on the size of the pan), turning them occasionally and cook for 5 to 6 minutes, or until crispy and golden brown. Remove with a slotted spoon and drain on kitchen paper. These are best eaten warm but can be served cold. Utterly delicious!

TIPS

For the eggs, I prefer using Burford Browns as I love the flavour and beautiful golden yolks.

Use 1 tsp of pepper if you prefer less of a kick.

For this recipe, I have used BoTree red salted pepper berries, a premium product of Cambodia. These pepper berries are really fruity, fragrant, and have great depth of flavour.

Thuy Cooks

Discussion about this post