Scotch eggs two ways
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3
- Dietary
- Dairy-freeNut-free
Two takes on the classic Scotch egg: smoked haddock, spiced rice and herbs wrapped around a soft-boiled egg, or traditional seasoned pork sausage meat. Serve with chutney mayonnaise and pickled cucumber, or piccalilli and watercress.
Ingredients
For the kedgeree Scotch eggs
- 500ml/18fl oz whole milk, or enough to cover the fish
- 1 bay leaf
- 1 onion, peeled and halved
- a few black peppercorns
- 250g/9oz undyed smoked haddock, skin on
- 15g/½oz butter
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp curry powder
- ½ tsp ground turmeric
- 100g/3½oz cooked basmati rice
- 1 free-range egg yolk
- 1 tbsp chopped fresh flatleaf parsley
- 1 tbsp chopped fresh chives
- ½ lemon, zest only
- 3 soft-boiled free-range eggs, peeled
- salt and freshly ground black pepper
For the kedgeree coating
- 100g/3½oz plain flour
- 2 free-range eggs, beaten
- 150g/5½oz panko breadcrumbs
- vegetable oil, for deep-frying
To serve the kedgeree Scotch eggs
- 100g/3½oz mango chutney
- 100g/3½oz mayonnaise
- ½ pickled cucumber
For the classic Scotch eggs
- 250g/9oz pork sausagemeat
- 2 tsp English mustard
- 1 tsp chopped fresh thyme
- 1 tbsp chopped fresh flatleaf parsley
- 2 soft-boiled free-range eggs, peeled
- salt and freshly ground black pepper
For the classic coating
- 75g/2½oz plain flour, seasoned
- 2 medium free-range eggs, beaten
- 150g/5½oz fine dried breadcrumbs
- vegetable oil, for deep-frying
To serve the classic Scotch eggs
- piccalilli
- fresh watercress
Method
For the the kedgeree Scotch eggs, put the milk, bay leaf, onion and peppercorns in a saucepan and bring to a gentle simmer. Reduce the heat, add the smoked haddock, skin-side up, and poach gently for 6–8 minutes, or until the fish is cooked through and flakes easily.
Remove the haddock from the milk, peel away the skin and set aside.
Melt the butter in a frying pan over a medium heat. Add the shallot and garlic and cook gently until softened. Stir in the curry powder and turmeric.
Flake the haddock into the pan and add the cooked rice. Season with salt and pepper, then stir in the parsley, chives and lemon zest.
Add the egg yolk to bind the mixture, then chill in the fridge for at least 1 hour.
Divide the mixture into three portions. Flatten each portion and wrap it around a peeled soft-boiled egg, completely covering it.
Put the flour, beaten eggs and panko breadcrumbs in separate shallow bowls. Coat each Scotch egg in flour, beaten egg and then breadcrumbs.
Chill in the fridge for at least 1 hour to firm up.
Heat the oil in a deep-fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Carefully lower into the oil and fry until golden brown and crispy for 5–6 minutes
Mix the mango chutney and mayonnaise together. Serve with the Scotch eggs and pickled cucumber.
To make the the classic Scotch eggs, heat the oil in a deep-fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Mix the sausagemeat, mustard, thyme and parsley together. Season with salt and pepper.
Divide into two portions. Flatten each and wrap tightly around a peeled soft-boiled egg, completely covering it.
Put the seasoned flour, beaten eggs and breadcrumbs in separate shallow bowls. Coat each Scotch egg in flour, beaten egg and then breadcrumbs.
Carefully lower into the oil and fry until golden brown for 5–6 minutes, and the pork is completely cooked through.
Serve with piccalilli and watercress.
