I don’t thoughts admitting that I’m an enormous fan of the scotch egg: like pasties, samosas and burritos, it’s the right journey companion, handheld and fully self-contained (for those who don’t rely the compulsory splodge of mustard). Although historically made with pork sausagemeat, it’s a surprisingly versatile format. This model mimics the flavour of the unique – simply minus the pig.
Prep 30 min
Chill 20 min+
Prepare dinner 5 min
Serves 4
6 medium eggs
2 tbsp chopped blended herbs (eg, sage, chives, thyme)
A pinch of floor mace
½ tbsp English mustard powder
300g vegetarian haggis
25g pinhead or coarse oatmeal
50g flour
A splash of milk
100g dried breadcrumbs
Impartial oil, for deep-frying
1 Boil the eggs
Begin by cooking the eggs, which you are able to do as much as a few days prematurely, then refrigerate till prepared to make use of.
Put 4 of the eggs in a pan simply massive sufficient to carry them, cowl with chilly water and convey to a boil. Fill the sink or a big bowl with chilly water.
2 Drain and funky the eggs
Flip down the warmth and simmer for 4 minutes for a agency white and a mushy yolk, 5 minutes for a agency white and {a partially} set yolk (my desire), or seven minutes for those who like your eggs hard-boiled, which may be helpful for those who’re consuming them on the highway. Scoop out the eggs and plunge them into the chilly water to chill utterly.
3 Put together the flavourings
Collect the chopped herbs, discarding any woody stems from the likes of thyme or rosemary.
I have a tendency to stay to basic pork sausage flavourings right here, which in my e book means sage and thyme, plus mace and mustard powder, however be at liberty to mess around with completely different choices, or simply depend on the seasoning within the vegetarian haggis itself, for those who choose.
4 A observe on the haggis
Although you can in all probability use vegetarian sausage filling as a coating, I choose the flavour and texture of vegetarian haggis, which is definitely accessible in supermarkets yr spherical and may be purchased on-line, even internationally.
(Observe: for those who’re feeling experimental, recipes abound on-line for meat-free scotch eggs wrapped in spiced potato, chickpeas, tofu, nuts and even cheese.)
5 Put together the casing …
Lower open the haggis and crumble 300g of it right into a bowl. Stir within the herbs, spices and oatmeal; I favour the tough, chewy texture of coarse oatmeal right here (wholefood outlets typically inventory it), however you can use the extra extensively accessible rolled oats, if that fits you higher. Beat one of many remaining eggs and stir that into the combo as properly.
6 … and the coating
Put the flour in a shallow bowl, put the ultimate egg, crushed with a splash of milk, in a second bowl, and the breadcrumbs in a 3rd bowl. Roll the cooled boiled eggs alongside a tough floor to crack the shells, then fastidiously peel (for future reference, older eggs are simpler to peel than freshly laid ones).
7 Cowl the eggs within the casing and chill
Roll every egg within the flour bowl, then take a few quarter of the casing combination, put it within the palm of 1 hand and flatten it barely.
Put the egg within the centre and use your different hand to wrap the casing round it, till the egg is totally encased. Repeat with the opposite eggs and casing. In case you have time, put them within the fridge for 20 minutes (or longer) to agency up.
8 Coat the eggs
Whenever you’re able to cook dinner, roll the chilled eggs within the remaining flour, adopted by the crushed egg, shake off any extra liquid, then roll them within the breadcrumbs to coat. In case you have sufficient crushed egg and breadcrumbs left, repeat the final two layers for an extra-crunchy coating.
9 Deep-fry the eggs
Fill a deep pan not more than a 3rd full with oil, then warmth it to 170C (or use a deep-fat fryer). As soon as the oil involves temperature, gently decrease within the eggs and cook dinner for about 5 minutes, till crisp and golden (choose by eye fairly than time). Drain on kitchen paper and sprinkle flippantly with salt. Serve scorching or chilly.
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