The Baker Brothers share their delicious scotch egg recipe, perfect for a Burns Night party.
According to Fortnum and Mason, who claim to have invented the Scotch egg, the original included haggis in the sausage meat. It is surprisingly good, so give it a go.
Follow the classic Scotch egg recipe below, but instead of using English mustard, sage and 150g pork belly, use 150g cooked haggis.
What You’ll Need:
For the filling:
- 6 free-range eggs
- Knob of butter
- 50g shallot finely chopped
- 150g minced pork shoulder
- 150g minced pork belly
- 1 sprig of thyme
- 1⁄4 tsp mace pinch of cayenne
- 1 tbsp English mustard
- 4 sage leaves, finely chopped
- salt and pepper vegetable oil for frying
For the coatIng:
- 2 eggs
- 50ml milk
- 50g flour
- 100g breadcrumbs
What To Do:
- Bring a big pan of water to a simmer, carefully lower in the eggs and cook for 8 minutes. The eggs should be slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells.
- Melt the butter in a pan and cook the shallot until soft. Mix with the other ingredients, seasoning well.
- In a piece of cling film, pat out a piece of the sausage-meat mixture large enough to envelop an egg. Put the egg in the middle and, using the cling film, fold it around the egg so it is completely covered. Remove the cling film and mould with your hands so there is an even thickness all the way around. Repeat with all the other eggs and put into the fridge to firm up.
- For the coating, whisk the eggs and milk with a pinch of salt. Dus the sausage-coated eggs in the flour and shake off the excess, then dip into the egg mix and then through the breadcrumbs. Dip back through the eggs and into the crumb mix again. Place into the fridge to firm up.
- Heat a fat-fryer to 185°C (or warm up vegetable oil in a pan using a probe to gauge the temperature accurately) and the oven to 200°C. Brown the Scotch eggs for 2 minutes in the fryer then place in the oven for 10 minutes to warm through.
Recipe from The Fabulous Baker Brothers By Tom and Henry Herbert.