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Lamb scotch eggs

PT30M

PT30M

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Ingredients

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Crumb mix

  • 250g of plain flour
  • 500g of breadcrumbs
  • 3 eggs
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Method

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1
Prick the egg shells with cocktail sticks on the bottom of each egg to release the air bubble. Place in boiling water for 2 minutes and 15 seconds, then refresh in iced water. Once cooked, carefully peel the eggs
2
Mix the mince with the seasonings and divide the mixture into 40g portions. Press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
3
Refrigerate for 30 minutes. In separate containers, lay out the breadcrumbs, flour and whisked eggs
4
Preheat a deep-fryer to 190°C
5
Place each mince-wrapped egg into the flour and lightly coat it all over. Dust off any excess flour then place the scotch egg into the egg wash, rolling to cover. Remove any excess egg wash, then finally roll in the breadcrumbs, making sure it is well and evenly coated
  • 250g of plain flour
  • 500g of breadcrumbs
  • 3 eggs
6
Deep fry until golden brown, then place in an oven for 2 minutes. Season with table salt and fleur de sel and serve immediately
  • fleur de sel, to serve
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Lamb scotch eggs

 
 

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