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

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Comments

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.

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

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

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:

Monday, February 22, 2010 - 10:19am

Creator:

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