Otherwise known as the vegetarian scotch egg! Don’t be fooled by the name, Scotch eggs were invented in Fortnum and Masons 1738. And as we are currently celebrating the best of British I decided to get cracking on my own recipe.
I can recall one of the best scotch eggs I ever had, in Peyton and Byrne at Kings Cross St Pancras Station. I remember being disappointed when the person in front of me had the last meat based one and I had to plump for the veggie option. Somewhat dejected I took my seat and cut into my scotch egg, it was served warm the yolk was still soft, with a crisp spiced vegetable and breadcrumb coating. It was delicious. I’ve tried to re-create those flavours here. I’ve also taken inspiration from Heston Blumenthal’s coronation chicken recipe featuring in the gardens of Buckingham Palace tomorrow.
To Make 6 scotch eggs you will need
for the filling:
400g chickpeas or butter beans, or both! (this is roughly a drained can and a half)
50g mango chutney
15g curry powder
1 tsp cumin powder
1 tsp powdered ginger
1 tbsp worcester sauce
1 garlic clove crushed
150g cauliflower cooked and diced (or brocoli/brussel sprout/what ever you like!)
6 medium eggs
For the crispy coating:
Boil your eggs in a pan of boiling water. 4 and a half minutes will give you a soft centred egg, about 5-6 minutes if you prefer your egg to be cooked through.Place your cooked eggs into a bowl of cold water and set aside to cool.
Place your drained chick peas into a large mixing bowl and crush them gently with a potato masher, not to much as you want a bit of texture to your filling. next add your mango chutney, curry powder, cumin powder, powdered ginger, worcester sauce, crushed garlic clove and cauliflower, mix all togeter and season to taste.
When your eggs are quite cool its time to peel them. Take care here, the soft boiled eggs are very delicate. All eggs have an air pocket at one end so if you tap both ends of the egg until you locate the end with the air pocket, you will find it easier to start peeling from there.
The easiest way to cover your egg is to lay a square of cling film onto your work surface. Take a golf ball sized ball of your chick pea mix and place this in the centre of your cling film. flatten the mix with your fingers so it is a nice even thickness of about 1cm. Next place your egg into the centre of your mix, gather up the corners of your cling film so it wraps the filling around the egg for you. Fill in any holes with your excess mix, then place your coated egg onto a floured work surface. Repeat for the rest of your eggs.
Once all your eggs are coated, sprinkle over your flower and roll them until they are completely coated.
Next prepare your scotch egg production line, Crack your two eggs into a bowl and whisk them up with a fork, place your breadcrumbs in another bowl and line a baking tray with non stick parchment.
And now for the messy bit! Take one flour coated egg and place it into the egg mix bowl, cover the egg with the raw egg mix (make sure it is completely covered or your breadcrumbs will not stick.) Once coated pick your egg up out of the egg mix, allow any excess egg to drain off through your fingers before placing your egg into the breadcrumbs. Turn the egg over in the bread crumbs until coated then place onto your prepared baking tray. Repeat this process with your remaining 5 eggs.
There are two options for cooking your eggs. Heat a pan of sunflower oil to 180 decrees c then fry each egg for 1-2 minutes, until lightly golden brown.
Or you can Pre-heat an oven to 180 degrees c and bake for your eggs for 20 minutes- until golden brown. This method will mean your yolks cook a little bit and wont be quite so soft but will still be delicious!
Serve your eggs warm with Asparagus for dipping.
Did you know, the queen is the only person in the world that does not require a passport to travel?!