The Broad Chare’s Scotch egg
Author: Terry Laybourne
- 7 medium free-range eggs
- ½ medium onion, finely diced
- 120g unsalted butter
- ½ tsp chopped fresh rosemary
- ½ tsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 225g best quality sausage meat
- 225g haggis (steamed for 40 mins and cooled)
- 1 tbsp milk
- 100g plain flour
- 100g natural breadcumbs
- freshly milled pepper
- Plunge six of the eggs into simmering, salted water and cook for 6 mins.
- Lift out the eggs to a bowl of iced water and peel very, very carefully (the eggs are still quite delicate).
- Sweat the chopped onion slowly in butter with a pinch of salt until very soft and transparent; add the chopped herbs and cook for a further 2-3 mins.
- Remove to a plate and chill.
- Place the sausage meat, haggis and onions into the bowl of an electric mixer and mix together very gently until nicely amalgamated and check the seasoning.
- Weigh the mixture into 6 x 75g portions and flatten each between two sheets of cling film to a thickness of around 4mm.
- Remove the top sheet of cling film and use the remaining sheet to help wrap the mixture around the egg, ensuring there are no gaps, and chill well.
- Beat the remaining egg with 1 tbsp milk then pass each of the wrapped eggs first through flour, then the beaten egg/milk and then roll in the breadcrumbs.
- Preheat a deep fat fryer to 190C and cook the eggs for mins before removing to a tray lined with absorbent kitchen paper.
- Carefully cut in half with a sharp serrated knife and serve immediately.