Scotch Eggs

Updated: Apr 11

I don't really celebrate Easter, but I thought why not join in the fun this year with scotch eggs. Scotch eggs seem to be quite common in 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 those meat, so I used a mixture of chicken and shrimps. I ground my own chicken and shrimps. To push some boundaries, I added Thai chili paste into the mix. You can use homemade or store-bought, I am not judging. Homemade Thai chili paste is all written in the recipe down below. I also used a mixture of ground cornflakes and panko for the breading. You can grind the cornflakes in a spice grinder or in a mortar and pestle.

I learn a neat trick from Foodwishes on how to get a runny yolk. Chef John steamed the eggs in a 1/2 inch water rather than plunging into a pot of boiling water. That trick indeed works like a charm! I served my scotch eggs on a bed of greens which consist of arugula, lettuce and alfalfa. You can use any greens as desired or omit them entirely. Without any further ado, let's get started with the recipe.

Ingredients:

(Make 3 scotch eggs)

  • Thai Chili Paste:

  • Garlic, 5 Cloves

  • Shallots, 2

  • Dried Red Chilies Deseeded, 5

  • Dried Shrimps, 2 TBSP

  • Tamarind Juice, 1.5 TBSP

  • Sea Salt, Pinch

  • Fish Sauce, 1/2 TBSP

  • Palm Sugar, 1.5 TBSP

  • Shrimp Pasta, 1/8 TSP

  • Canola / Peanut / Vegetable Oil, 1/8 Cup

  • Scotch Eggs:

  • Shrimps Deveined Shelled, 3.5oz

  • Baking Soda, 1 TSP

  • Ice Cubes, 1 Cup

  • Egg White, 2 TBSP

  • Tapioca Starch, 1 TBSP

  • Chicken Breast Skinless Boneless Ground, 3.5oz

  • Chicken Thigh Skinless Boneless Ground, 3.5oz

  • Thai Chili Paste, 2 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Dried Mushroom Powder, Pinch

  • Eggs, 3

  • Canola / Peanut / Vegetable Oil, For Frying

  • Bleached All Purpose Flour, For Dredging

  • Eggs Lightly Beaten, 2

  • Cornflakes Ground, For Dredging

  • High Quality Japanese Panko, For Dredging

  • Arugula / Lettuce / Any Greens Desired, For Plating

Equipment:

  • Sauce Pot

  • Dutch Oven

Directions:

  1. Prepare the Thai chili paste.

  2. Preheat oven to 200 degree celsius or 400 fahrenheit.

  3. Wrap garlic and shallot in a aluminium foil.

  4. Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft.

  5. Toast dried chiles in a skillet over medium heat.

  6. Toast until aromatic and the chilies are lightly charred.

  7. Blitz the toasted chili under powder forms in a spice grinder.

  8. Blitz up the dried shrimps into fine pieces in the spice grinder as well.

  9. Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender.

  10. Add in the rest of the ingredients.

  11. Blitz until smooth paste form.

  12. Transfer into the same skillet over medium heat.

  13. *You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannies. Transfer the water mixture into the skillet.*

  14. Cook until most of the liquid has evaporated and it turns a darker shade of red.

  15. Remove from heat and transfer into a sterilized jar.

  16. *It can be kept in the fridge for up to 30 days.*

  17. Prepare scotch eggs.

  18. Transfer the shrimps into a large bowl.

  19. Coat the shrimps well with baking soda.

  20. Add just enuff cold water to submerge the shrimps.

  21. Add in the ice cubes.

  22. Set aside for at least 30 mins.

  23. Drain and rinse the shrimps thoroughly under running water.

  24. Pat the shrimps dry with kitchen paper.

  25. Place shrimps into a small bowl along with egg white and tapioca starch.

  26. Mix and coat the shrimps well with the marinade.

  27. Cover with cling film and marinate in the fridge overnight.

  28. You can grind your chicken and shrimps in a meat grinder. Or you can use a blender.

  29. Transfer the ground chicken and shrimps in a shallow bowl.

  30. Add Thai chili paste, salt, pepper and mushroom powder.

  31. Mix until well combined.

  32. Cover with cling film.

  33. Set aside in the fridge until ready to use.

  34. In a sauce pot, bring 1/2 inch of water to a slow gentle boil.

  35. Carefully, using a pair of tongs, place the eggs into the water.

  36. Cover and let the eggs steam for exactly 6 mins.

  37. Remove from heat and immediately place the eggs under running water.

  38. Add ice if needed, to stop the eggs from cooking further.

  39. Carefully peel the shells from the eggs.

  40. Set aside.

  41. In a dutch oven over medium heat, add 2 inches of oil.

  42. *To check the temperature of the oil, insert a wooden chopstick into the oil.

  43. If bubbles start to form around the chopstick, the oil is ready for frying.*

  44. Add flour onto a plate.

  45. Add eggs onto a plate.

  46. Mix and combine cornflakes and panko on a plate.

  47. Lightly season flour and eggs with salt, pepper and mushroom powder.

  48. Divide the chicken shrimp mixture into 3.5oz portions.

  49. Carefully mold the meat mixture to cover the boiled eggs completely.

  50. Dredged the shaped scotch eggs onto the flour.

  51. Follow by egg.

  52. Lastly, onto the cornflakes panko mixture.

  53. Do not worry if the scotch egg is outta shape at 1st, you will be able to shape them during the cornflakes panko dredge.

  54. Place the scotch egg onto a spider.

  55. Gently drop into the oil.

  56. Deep fried until golden brown on all sides.

  57. Remove from heat and drain off excess oil on wire cooling rack or on a plate lined with parchment paper.

  58. Repeat the process for the remaining scotch eggs.

  59. You can decorate the serving plate with some greens.

  60. Transfer the scotch eggs onto a serving plate.

  61. Serve immediately.

#eggs #scotcheggs #happyeaster

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