90min 4 ppl
Vegetarian Scotch Eggs
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 12 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 28g
Carbs 42g
Fats 26g
About this dish
Soft-boiled eggs wrapped in a herbed, sausage-spiced lentil and mushroom crust, then double-crumbed for an audibly crunchy shell that holds its shape perfectly when sliced to reveal a gloriously jammy yolk.
Allergy Info
Dairy, Gluten, Eggs, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chestnut mushroomsvery finely chopped200 g
- Small onionfinely diced1
- Garlic clovesminced2
Dairy & Eggs
- Large eggs (4 for soft-boiling, 2 for egg wash, 2 for coating)8
- Mature Cheddarfinely grated50 g
Tins & Jars
- Cooked green or brown lentils, draineddrained and patted very dry200 g
Dried Goods
- Plain flour80 g
- Panko breadcrumbs120 g
Spices & Seasonings
- Fennel seedslightly crushed1 tsp
- Smoked paprika1 tsp
- Dried sage0.5 tsp
- Dried thyme0.5 tsp
- Fine sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Olive oil1 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce (vegetarian variety)1 tsp
- Neutral oil, for deep-frying1 litre
Utensils
- Saucepan
- Frying pan
- Large bowl
- Deep heavy-based saucepan
- Wire rack
- Cling film
- Shallow bowls (x3)
- Cooking thermometer
- Fork
- Ice bath bowl
- Slotted spoon
Method
1
Very finely chop the chestnut mushrooms. Finely dice the onion. Mince the garlic. Lightly crush the fennel seeds. Finely grate the Cheddar. Divide the flour: set aside 30 g for the coating mixture and 50 g for the breading station.
Approx. 10 minutes
2
Bring a saucepan of water to a rolling boil. Gently lower 4 eggs into the water and cook for exactly 6 minutes 30 seconds.
Approx. 7 minutes
3
Transfer the eggs immediately to an ice bath and leave for 10 minutes. Peel carefully and set aside.
Approx. 10 minutes
4
Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook, stirring, for 3–4 minutes until softened and beginning to colour.
Approx. 4 minutes
5
Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned and dry.
Approx. 8 minutes
6
Add the garlic, fennel seeds, smoked paprika, sage, and thyme and cook for 1 minute until fragrant. Remove from heat and leave to cool completely.
Approx. 1 minutes
7
In a large bowl, combine the lentils, cooled mushroom mixture, Dijon mustard, Worcestershire sauce, Cheddar, 2 raw eggs, 30 g of the flour, salt, and pepper. Mash together firmly with a fork until the mixture holds together when squeezed — it should be dense and not sticky.
Approx. 5 minutes
8
Divide the mixture into 4 equal portions and flatten each into a thin oval on a sheet of cling film.
Approx. 3 minutes
9
Dust each peeled soft-boiled egg lightly in the remaining flour, then place one in the centre of each lentil oval. Use the cling film to wrap and mould the mixture tightly and evenly around the egg with no gaps. Chill in the fridge for 30 minutes.
Approx. 33 minutes
10
Set up a breading station: remaining flour in one shallow bowl, 2 beaten eggs in a second, and panko breadcrumbs in a third. Roll each wrapped egg first in flour, then in egg wash, then in panko. Dip back into egg wash and roll in panko a second time for a double crust.
Approx. 5 minutes
11
Heat the neutral oil in a deep, heavy-based saucepan to 170 °C (use a thermometer to check). Fry 2 Scotch eggs at a time for 5–6 minutes, turning once, until deeply golden brown all over. Remove and drain on a wire rack.
Approx. 12 minutes
12
Allow the Scotch eggs to rest for 3 minutes before cutting in half and serving. The yolk should be jammy and bright orange at the centre.
Approx. 3 minutes
