The supermarket shelves may be empty, but with some incredible fresh produce still available it’s time to be inventive and impress with some twists on the classics, like this Scotch egg. You will surprise and delight with our veggie take on the classic.

There is many a story about the invention of the Scotch egg, from humble beginnings in Whitby, North Yorkshire, to the grander starts from Fortnam & Masons creating the scotch egg for ‘people on the go’, a convenient snack for the gentry of Piccadilly. No matter the origin, a well-made scotch egg is a crisp, golden orb of wonder, that is conveniently hand-sized, and a culinary treat!

Scotch egg recipe

Soft boil an egg for 3 minutes (add an egg per person), chill in ice water until completely cold. Peel the egg carefully.

To make the Duxelle (per egg)

  • 100g button mushrooms
  • 100g wild mushrooms
  • 25g chopped shallots
  • 0.5 garlic clove
  • 4g Thyme and Tarragon(chopped)
  • 20ml Madeira
  • 5ml veg oil
  • 15ml truffle oil
  • Salt to taste

Blend and pulse the mushroom to a finely chopped consistency.

Heat oil in a pan and sweat shallot, garlic and thyme until cooked and softened. Add mushrooms and cook until all the water has evaporated, add Mederia and reduce until its almost gone. Add truffle oil and tarragon and check seasoning.

Crumb

Beat an egg to bind. Put 20g flour on one plate, 20g panko breadcrumbs on another. Roll the egg in flour, then egg, then breadcrumbs.

Heat 5cm into a pan/wok heat to 160c or until a few breadcrumbs turn golden in the oil, lower the eggs into the pan and cook for around 8-10minutes until golden and crispy. Drain on kitchen roll.

Water cress mayo

Ingredients

  • 500ml Watercress Oil
  • 20gm Dijon Mustard
  • 60gm Chardonnay Vinegar
  • 1 tspn Fine Salt
  • 60gm Pasteurised Egg Yolks
  • Juice of 1 Lemons

Method

Combine mustard, vinegar, egg yolks and lemon and blitz until combined. Slowly drizzle in the oil to make a mayonnaise. Season to check the flavour.

Pickled shallots

Ingredients

  • 1lt Water
  • 500ml Cider Vinegar
  • 250gm Caster Sugar
  • 5 Each Whole Allspice
  • 3 Each Star Anise
  • 1 Each Lemon, Sliced

Method

Peel and finely slice the shallots into rings. Bring to the boil and add all ingredients except for the shallots. Then remove from the heat, cover with cling film and leave pickles too steep for 1hour.

Pair with a refreshing beer and great conversation (whether via FaceTime or in person) and you are ready to go.

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