The Broad Chare’s Scotch egg

The Broad Chare’s Scotch egg
  • 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
  • salt
  • freshly milled pepper
  1. Plunge six of the eggs into simmering, salted water and cook for 6 mins.
  2. Lift out the eggs to a bowl of iced water and peel very, very carefully (the eggs are still quite delicate).
  3. 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.
  4. Remove to a plate and chill.
  5. 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.
  6. Weigh the mixture into 6 x 75g portions and flatten each between two sheets of cling film to a thickness of around 4mm.
  7. 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.
  8. 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.
  9. Preheat a deep fat fryer to 190C and cook the eggs for mins before removing to a tray lined with absorbent kitchen paper.
  10. Carefully cut in half with a sharp serrated knife and serve immediately.


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