Healthier scotch eggs
- June 2016
- Makes 8
- Hands-on time 1 hour 10 min, oven time 25 min, plus chilling
It’s impossible to say no to a scotch egg and now that we’ve given this British picnic classic a healthy makeover, it’s lower in fat and calories, so you won’t have to.
- 20.1g (5g saturated)
- 22.3g (0.8g sugars)
- 8 medium free-range eggs (they’re easier to peel if they’re not super-fresh) at room temperature, plus 2 eggs, beaten
- 500g British free-range extra-lean pork mince
- 1 tbsp finely chopped fresh flatleaf parsley
- 1 tbsp finely chopped fresh sage
- 1 tbsp roughly chopped fresh thyme leaves
- ½ tbsp olive oil
- 200g button mushrooms, chopped
- 2 garlic cloves, crushed
- 6 tbsp plain flour
- 150g panko or dried breadcrumbs
- 4 tbsp vegetable oil
- Bring a large pan of water to the boil, then carefully lower 8 eggs into the pan using a spoon and cook for 5 minutes. Remove the eggs with a slotted spoon and put them in a colander, then run them under cold water for 2 minutes to stop them cooking any further. Transfer to a bowl of cold water and set aside.
- In a large mixing bowl, mix the pork mince and herbs together with a generous pinch of salt and pepper. Heat the olive oil in a medium frying pan over a medium heat and fry the mushrooms and garlic for 5 minutes or until the mushrooms are cooked through. Using a slotted spoon, lift the mushrooms from the pan and add them to the pork, leaving any excess liquid in the pan (discard). Add half a beaten egg and 1 tbsp flour, then stir until well combined.
- Heat the oven to 190°C/170°C fan/gas 5 and line a baking tray with baking paper. Put the remaining flour on a plate. Carefully peel the eggs and lightly roll each one in the flour. Divide the pork mixture into eight equal balls. Slightly flatten one pork ball and hold it in the palm of one hand. Put an egg in the centre, then bring the pork mixture around it, pressing gently so the egg is encased. Set aside on a plate, then repeat with the remaining eggs and pork balls. Cover and chill for 1 hour to firm up (see Make Ahead). Set aside the remaining flour.
- Put the remaining beaten egg in a bowl and spread the breadcrumbs over a plate. One at a time, roll the chilled eggs first in the remaining flour, then briefly dip in the beaten egg, shaking off the excess. Finally, roll in the breadcrumbs to coat well.
- Heat half the oil in a medium frying pan over a medium heat. Fry half the eggs, turning every 1-2 minutes, until they’re golden on the outside (about 8 min). Put the cooked eggs on the baking tray. Repeat with the remaining eggs and vegetable oil.
- Bake the eggs in the oven for 25 minutes or until the pork is cooked through. Eat while still warm, or cool them for a picnic.
Make up to the end of step 4 up to 24 hours ahead and keep covered in the fridge
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