RCI-EG.004.0070.001
Vegetarian Scotch Eggs
This vegetarian version of the classic containing sausage meat is a bit like all-in-one egg soldiers - a runny yolk encased in crispy fried fresh breadcrumbs with the addition of some fresh chopped herbs. Delicious for breakfast or brunch.
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 5 medium
- Flour for dusting1 unit
- Fresh breadcrumbs - about 4 handfuls - enough to coat 4 eggs1 unit
- dessert spoon of finely chopped fresh flat leaf parsley1 unit
- dessert spoon of finely chopped fresh chives1 unit
- 1 unit
- 1 unit
Method
1
Hard boil 4 eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10 minutes until fully cooked. Transfer to an ice bath and allow to cool completely, then carefully peel away the shells.
2
Beat the remaining raw egg in a shallow bowl and set aside. Place flour in another shallow bowl and fresh breadcrumbs mixed with chopped parsley, chives, salt, and pepper in a third bowl.
3
Working with one peeled hard-boiled egg at a time, coat lightly in flour, shaking off excess. Dip into the beaten raw egg, then roll in the breadcrumb mixture until evenly coated on all sides.
4
Repeat the coating process with the remaining three hard-boiled eggs, ensuring each is fully covered with the breadcrumb mixture.
5
Heat vegetable oil in a deep frying pan or saucepan to 180°C (350°F), or until a small piece of bread browns in about 30 seconds. Alternatively, heat until the oil shimmers but does not smoke.
6
Carefully lower the coated eggs into the hot oil using a slotted spoon, frying 2 at a time to avoid overcrowding the pan. Cook for 2-3 minutes, turning gently with the spoon, until the breadcrumb coating is golden brown and crispy.
7
Remove the fried eggs with a slotted spoon and drain briefly on paper towels. Repeat with the remaining coated eggs.
8
Serve the vegetarian Scotch eggs warm or at room temperature, halved lengthwise if desired to display the cooked egg inside. Accompany with mustard or other condiments as preferred.