Vegetarian Scotch Eggs
I made these vegetarian Scotch eggs on Sunday. Homemade Scotch eggs are nothing like shop-bought ones which look as though they've been coated in orange sand. The egg is always over-cooked, the white rubbery and grey and the yolk anaemic and dry. This version, which looks round and plump as a partridge, is a bit like all-in-one egg soldiers (one of my favourite things to eat) - a runny yolk encased in crispy fried fresh breadcrumbs with the addition of some fresh chopped herbs. Delicious for breakfast or brunch.
Total Steps
10
Ingredients
7
Tools Needed
5
Ingredients
- 5 medium eggs
- flour
- 4 handfuls fresh breadcrumbs
- 1 dessert spoon finely chopped fresh flat leaf parsley
- 1 dessert spoon finely chopped fresh chives
- Salt and freshly ground black pepper
- vegetable oil
Instructions
Step 1
Preheat the oven to 325°F/170°C.
Step 2
Place 4 of the eggs in a pan and cover completely with cold water.
Step 3
Bring to the boil then reduce the heat and simmer for 4 minutes.
Step 4
Cool in cold water before peeling.
Step 5
Whisk the remaining egg.
Step 6
Combine the chopped herbs with the breadcrumbs and season.
Step 7
Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.
Step 8
Put the oil in a pan to a depth of 2 inches/5 cm and heat.
Step 9
Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.
Step 10
Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.