Gastronomixs

Scotch egg

In addition to the delicious mince, a perfect Scotch egg should also have a lovely runny egg yolk in the centre.

Scotch egg

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Ingredients

10

 

eggs

750

g

mince, pork and beef mix

1

 

onion

5

sprigs

flat-leaf parsley, chopped

5

sprigs

thyme, chopped

 

 

black pepper

 

 

salt

As needed:

 

flour

As needed:

 

egg white

As needed:

 

panko

Preparation method

  • Put the eggs in a pot filled with cold water. Bring to the boil and cook for four minutes.
  • Remove the eggs from the water and place in iced water to cool.
  • Peel the eggs and set aside to use later.
  • Finely dice the onion.
  • Mix the mince with the onion and chopped herbs.
  • Season to taste with salt and pepper.
  • Form ten equally sized balls of mince.
  • Place the balls between cling film and roll out using a rolling pin.
  • Place an egg in the centre of the mince.
  • Shape the mince around the egg.
  • Coat the meatballs first in the flour, then the egg white, and then the panko.
  • Deep-fry the eggs for eight minutes at 160°C.
  • Drain on paper towels.
  • Serve hot.

Serving suggestions

  • Serve with mature Cheddar cheese.
  • Serve with tangy piccalilli.
  • Serve as a lunch dish with a green beans, cheese, and roast red onion salad.

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