Sunday, April 12, 2015

Herby Chicken Scotch Eggs

One of the first items of food I ever had at a real British pub was a fabulous Scotch egg. The Scotch egg is fantastic for so many reasons. Crunchy on the outside, the amazing sausage and egg combo on the inside and best of all they make for a perfectly filling and compact snack. 

I decided to experiment with a healthier version using chicken instead of sausage and to my surprise they turned out spectacularly well on the first try! You can make this recipe using sausage meat if you really want but the chicken version is pretty amazing. Even my friends' kiddies were loving them!
Makes 7 Scotch eggs

Ingredients:

6 skinless boneless chicken thighs
A handful of fresh herbs (I used rosemary, parsley and sage)
1 Tbsp dijon or grainy mustard
1 tsp seasoning salt + fresh cracked pepper
7 eggs, soft boiled (6 minutes) and peeled
1 cup flour
1 beaten egg mixed with 2 Tbsp water (the egg wash)
1 1/2 cups panko bread crumbs
3 1/2 cups (810ml) sunflower or vegetable oil

Equipment: 

Food processor 
Slotted or perforated metal spoon
Small pot
Food thermometer 
Large plate with paper towels to absorb grease

1.) In a food processor, blend the chicken, herbs, mustard and seasoning salt and pepper all together then transfer contents to a bowl.

2.) Roll an egg in the flour then using your hands flatten a small handful of the chicken mixture and coat the egg with it. Keep adding small bits of the chicken mixture to coat the egg till it is completely covered evenly then roll in flour. The chicken coated egg will feel much firmer and easy to handle now. Next, dip into the egg wash then directly into the Panko crumbs till well coated and set on a plate. Repeat this till all the eggs are coated and ready to be fried. (See all steps in photos below)
^ what the egg should look like as you add small bits of the chicken mixture.^

3.) Pour all the oil into the small pot and turn on high heat. Bring the oil's temperature to 325f/160c then use the slotted spoon to gently place 2 scotch eggs in the hot oil one at a time. Fry for 6 minutes occasionally rolling the eggs around with the spoon for even frying. Also, keep checking that the temperature stays in the 325f/160c region the whole time, turning the flame down or off if it gets too hot. You don't want a burnt egg!

4.) Remove each egg and let sit on the paper toweled plate. When ready to serve, cut each egg in half. *these eggs can be kept refrigerated for up to 3 days before serving. Enjoy! 


PJJ xx

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