Truffle and parmesan potato scotch eggs
- January 2014
- Makes 6
- 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.
- Vegetarian recipes
- 28.6g (6.7g saturated)
- 49.9g (1.8g sugars)
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.
Once the scotch eggs have cooled, you can keep them in the fridge (covered) for up to two days.
Rate & review