Truffle and parmesan potato scotch eggs

Truffle and parmesan potato scotch eggs
  • Serves icon Makes 6
  • Time icon Hands-on time 45 min, plus cooling

Probably the best scotch egg you’ll ever have tasted. The addition of truffle oil and parmesan makes this recipe sublime.

Nutrition: per serving

Calories
543kcals
Fat
28.6g (6.7g saturated)
Protein
23.6g
Carbohydrates
49.9g (1.8g sugars)
Fibre
3.4g
Salt
1.4g
Calories
543kcals
Fat
28.6g (6.7g saturated)
Protein
23.6g
Carbohydrates
49.9g (1.8g sugars)
Fibre
3.4g
Salt
1.4g

Ingredients

  • 600g floury potatoes (such as maris piper), peeled and chopped into chunks
  • 45g parmesan (or vegetarian alternative), grated
  • 2 tsp truffle oil, plus extra to serve
  • Large knob of butter
  • Small handful fresh flatleaf parsley, finely chopped
  • 10 large free-range eggs (4 lightly beaten, 6 left whole in their
  • shells)
  • Plain flour for coating
  • 250g dried breadcrumbs
  • Sunflower oil for deep-frying
  • Sea salt flakes to serve

Method

  1. Boil the potatoes for 15-20 minutes until tender. Drain and leave to steam for 2 minutes, then mash with the cheese, truffle oil, butter, parsley and lots of seasoning. Leave to cool.
  2. Meanwhile, put the 6 whole eggs in a pan of boiling water and boil for 7 minutes (see tips). Drain, cool under running water to stop them cooking, then shell carefully.
  3. Once the mash has cooled, divide it into 6 equal amounts (100g-120g per egg). Using lightly floured hands, press each piece, one at a time, into a flat disc about the size of your upturned hand. Put the disc in your palm and put an egg in the middle of it, then wrap the disc around the egg to enclose, making sure there are no gaps or places where the mash is too thin.
  4. Once all the eggs are covered, put the flour, 4 beaten eggs and breadcrumbs into separate shallow bowls. Dip each covered egg first into the flour, then the beaten eggs, then the breadcrumbs, shaking off the excess as you go. Press the breadcrumbs gently into the eggs using your hands to keep them secure, then dip back into the egg and again into the breadcrumbs, repeating the shaking and pressing.
  5. Heat enough sunflower oil in a large saucepan to allow the eggs to be completely submerged – it’s hot enough when a digital thermometer reads 170°C (see tips). Cook the eggs in batches for 2-3 minutes until crisp and golden, then cut into halves or quarters and serve with sea salt and a drizzle of truffle oil. The scotch eggs are best eaten warm, but they’re good cold, too (the yolks will stay runny).

delicious. tips

  1. The cooking times are calculated to make sure the scotch eggs have runny yolks. If you want the eggs more hard-boiled, boil them for an extra 3-4 minutes in step 2.

    We recommend using a digital thermometer, available from cook shops and online, when deep-frying.
    You can vary the recipe by leaving out the truffle and parmesan and stirring spring onions and grated cheddar through the potatoes instead.

  2. Once the scotch eggs have cooled, you can keep them in the fridge (covered) for up to two days.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine