Scotch eggs

Scotch eggs

By
From
The Beef Club
Serves
4
Cooking time
15 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 fresh organic eggs
vegetable oil, for frying
mixed young salad
grilled smoked streaky bacon

The stuffing

Quantity Ingredient
2 toulouse sausages
2 montbeliard sausages
50g chicken livers
1 shallot
1/2 bunch parsley
75ml white wine
white pepper
1 garlic clove

The coating

Quantity Ingredient
50g plain flour
1 large egg, beaten
100g japanese panko breadcrumbs

You will need

Quantity Ingredient
meat mincer

Method

  1. Prepare the stuffing the day before you want to serve this. Take the sausages out of their skins and mix the meat together with all the stuffing ingredients. Pass the mixture through the meat mincer or chop finely with a knife. Leave to rest in the fridge for 24 hours; this helps the flavours to develop.
  2. On the day, cook the eggs in boiling water for 6 minutes until soft-boiled. Cool in iced water and gently remove the shells. Take a heaped spoonful of stuffing and coat each egg with it taking care not to break it. Set the eggs aside in the freezer for 30 minutes to harden.
  3. Heat the oil in a deep fat fryer to 170°C. Roll each egg in the flour, the beaten egg then the breadcrumbs. Fry them one by one for 6–7 minutes until nicely browned all over.
  4. Serve immediately with mixed young salad leaves garnished with grilled smoked streaky bacon. If you are not serving the eggs immediately, put them in a hot oven (180°C) for 5 minutes just before serving.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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