Vegetarian Scotch Eggs

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://atasteofsavoie.blogspot.com/2010/01/vegetarian-scotch-eggs.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Sarah
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Ingredients

5 medium eggs
flour for dusting
4 handfuls fresh breadcrumbs - enough to coat 4 eggs
1 dessert spoon finely chopped fresh flat leaf parsley
1 dessert spoon finely chopped fresh chives
Salt and freshly ground black pepper
vegetable oil for frying

Preparation

1
Preheat the oven to 325°F/170°C.
2
Place 4 of the eggs in a pan and cover completely with cold water.
3
Bring to the boil then reduce the heat and simmer for 4 minutes.
4
Cool in cold water before peeling.
5
Whisk the remaining egg.
6
Combine the chopped herbs with the breadcrumbs and season.
7
Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.
8
Put the oil in a pan to a depth of 2 inches/5 cm and heat.
9
Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.
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.

Tools

Comments

Lee Ann Foster's picture
Lee Ann Foster
February 24, 2010

Simplicity at it's best and an egg lovers delight.

Joan Stokoe's picture
Joan Stokoe
February 24, 2010

Lovely, really delicious - a million miles from the sort you get in pubs & restaurants. These are scrummy.

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About

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.

Yield:

4.0

Added:

February 22, 2010

Creator:

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