Scotch Eggs
Updated: Apr 24
This is an updated version.
I don't really celebrate Easter, but I thought why not join in the fun this year with some scotch eggs. Scotch eggs seem to be quite common in the UK and not largely well-known around the world. Scotch eggs are actually soft boiled eggs covered with a layer of deep fried breaded meat. Traditionally, the eggs are hard boiled, but in my humble opinion, runny yolks are more appealing. Don't you agree?
Beef and pork are usually used. But I don't consume any of that meat, so I used a mixture of chicken and shrimps. And I do ground my own chicken and shrimps. To push some boundaries, I added sambal into the mix. You can use homemade or store-bought, I am not judging. Thai red chili paste and harissa are great alternatives as well.
To get the right yolk consistency, which is not too runny and not hard, I steamed the eggs in 1 inch water rather than plunging them into a pot of boiling water. It always works like a charm. I served my scotch eggs on a bed of spinach. You can use any greens as desired or omit them entirely. In closing, I hope you will give this recipe a try and Happy Easter!
Ingredients:
(Make 4 scotch eggs)
Shrimps Deveined Shelled, 200g
Baking Soda, 1 TSP
Ice Cubes, 1 Cup
Egg White, 2 TBSP
Tapioca Starch, 1 TBSP
Chicken Thigh Skinless Boneless, 400g
Sambal / Harissa / Thai Red Chili Sauce, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Eggs, 4
Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying
Unbleached All Purpose Flour, For Dredging
Eggs Lightly Beaten, 1
High Quality Japanese Panko, For Dredging
Arugula / Spinach / Any Greens Desired, For Plating
Equipment:
Sauce Pot
Dutch Oven
Egg Piercer (Optional)
Directions:
Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Transfer the shrimps into a large bowl.
Coat the shrimps well with baking soda.
Add just enuff cold water to submerge the shrimps.
Add in the ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
Place shrimps into a small bowl along with egg white and tapioca starch.
Mix and coat the shrimps well.
You can grind your chicken and shrimps in a meat grinder, or you can use a food processor.
Transfer the ground chicken and shrimps to a shallow bowl.
Add sambal, salt, white pepper and mushroom powder.
Mix until well combined.
Cover with cling film.
Set aside in the fridge until ready to use.
If you have an egg piercer, use it to pierce the bottom of the eggs. This will allow the yolk to move to the center of the egg during the cooking process.
In a sauce pot, bring 1 inch of water to a slow gentle boil.
Carefully, using a pair of tongs, place the eggs into the water.
Cover and let the eggs cook for exactly 6 mins.
Remove from heat and immediately place the eggs under running water.
Add ice if needed, to stop the eggs from cooking further.
Carefully peel the shells from the eggs.
Set aside.
In a dutch oven over medium heat, add 4 inches of oil.
*To check the temperature of the oil, insert a wooden chopstick into the oil.
If bubbles start to form around the chopstick, the oil is ready for frying.*
Add flour onto a plate. Season with salt & white pepper.
Add eggs onto a plate and panko into another.
Carefully mold the meat mixture to cover the boiled eggs completely. Not too thick and not too thin.
Dredged the shaped scotch eggs onto the seasoned flour.
Follow by egg.
Lastly, onto the panko.
Do not worry if the scotch egg is outta shape at 1st, you will be able to shape them during the panko dredge.
Place the scotch egg onto a spider.
Gently drop into the oil.
Deep fried until golden brown on all sides.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the process for the remaining scotch eggs.
You can decorate the serving plate with some greens.
Transfer the scotch eggs onto a serving plate.
Serve immediately.
That is the 2019 version.