Recipe :: Scotch Eggs

Scotch Eggs

I used to eat eggs infrequently but ever since I came across fortified eggs at the supermarket, such as those containing lutein, selenium and omega-3, I’ve taken to purchasing eggs regularly and incorporating them into my homemade meals. Recently I was hankering for Scotch Eggs coz it’s so simple to make.

I’ve also just discovered rice bran oil, which I’m using for deep-frying. It’s a balanced fat, high in antioxidants and contains no cholesterol. It has a higher smoke point, with less saturated fat than coconut oil, more anti-oxidant amounts compared to canola oil (twice) and olive oil (thrice), so… my deep fryer is going to see quite a bit of action with this. *thumbs up*

I use my handy dandy egg timer whenever I boil eggs, and it’s such a fantastic little thing.

Scotch Eggs

400 gm minced chicken and minced pork
½ onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp thyme
1 tsp curry powder
3 eggs, at room temperature
plus 1 extra egg, lightly beaten for eggwash
1 cup plain flour
1 cup breadcrumbs
For deep-frying: vegetable oil

Combine minced pork, minced chicken, onion, garlic, mustard, Worcestershire, thyme and curry powder in a bowl. Season to taste and refrigerate until required.

Bring a saucepan of water to the simmer over medium heat, carefully add eggs and simmer until cooked to your liking (8 minutes for soft-boiled, or 10 minutes for hard-boiled). Drain, refresh under cold water, drain and peel. Dust in flour, shaking off any excess.

Shape meat mixture into a cup in your hand, place a boiled egg in the indent and carefully mould mince around to enclose. Repeat with remaining meat mixture and eggs.

Dust each egg ball in flour, then eggwash, then breadcrumbs.

Heat oil in a deep-fryer. Deep-fry eggs, turning occasionally, until breadcrumbs are golden and meat is cooked through (about 6-7 minutes). Drain on absorbent paper, season to taste and serve warm or cold with spicy mayonnaise of your choice (read below).

I served these with spicy mayonnaise and made three different kinds: Curry Mayo, Sriracha Mayo, and Wasabi Mayo. Out of the three, they’re all good but Sriracha Mayo hit the spot for me.

How to:

Curry Mayo – 1 tablespoon of mayonnaise + 1 teaspoon curry powder

Sriracha Mayo – 1 tablespoon mayonnaise + 2 teaspoons sriracha

Wasabi Mayo – 1 tablespoon mayonnaise + 1 teaspoon wasabi paste