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Glamorgan Scotch Eggs

Scotch eggs are usually made with sausage but we've made ours vegetarian by using our Glamorgan sausage mix for the coating.  The mix includes strong cheddar cheese, dijon mustard, and lots of fresh herbs. In my bakery days we used to make 50 Scotch eggs every day and the challenge was always to boil the eggs perfectly so that they peeled easily the yolk was soft inside. We recommend boiling for 6 minutes but you could increase that to 8-10 minutes for a firmer yolk. Serve with a spicy tomato relish or chutney, or a dab of whole grain mustard, for the ultimate lunchbox treat! And for more travel-friendly recipes, check out our top tips on vegetarian picnics and perfectly packed lunches.

Glamorgan Scotch Eggs

Makes 4

Prep Time: 1 hour | Cook Time: 10 minutes

Ingredients

  • 4 medium organic free-range eggs
  • 200g wholemeal breadcrumbs
  • 150g strong cheddar, grated
  • 1 small leek, finely sliced with the best of the green
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika
  • freshly ground black pepper
  • 2 egg yolks (keep the egg whites)
  • 1 pkt Panko or dry white breadcrumbs
  • Oil for deep-frying

Method

  1. Bring a saucepan of water (large enough to hold the eggs) to a boil.
  2. Carefully add the eggs and set a timer for 6 minutes for slightly runny yolks, or 8-10 minutes for a firmer yolk.
  3. When the time is up remove the eggs and place into a bowl of cold water to cool.
  4. Place all the remaining ingredients in a food processor and whizz a few times to combine to a soft sticky consistency. If your breadcrumbs are very dry to begin with you may need to add a tablespoon or two of water to help loosen the mixture. If it's too firm it will be tricky to form around the boiled eggs.
  5. If you don’t have a food processor you can mix by hand, but make sure the leek is sliced finely.
  6. Once the eggs are cold, carefully peel them and put to one side.
  7. To assemble, place a large piece of cling film on the worktop and spoon a quarter of the Glamorgan mix onto the centre of it, and form into a flat oval approximately twice the size of an egg.
  8. Place a boiled egg onto the mix, and using the cling film, bring up the sides, encasing and gently moulding the mixture into a round or oval shape around the egg. Twist the edges of the cling film together to seal the formed egg, and place on a plate whilst you repeat with the remaining eggs.
  9. Place the cling filmed eggs in the fridge to chill for a minimum of 30 minutes to firm up. (You can do this up to 2 days in advance)
  10. When you are ready to fry the eggs, pour enough oil into a high sided saucepan large enough to fry a couple of eggs at a time, and place over a low to medium heat.
  11. While the oil is heating, prepare your cooking area with a bowl containing the egg whites, another containing the Panko or breadcrumbs, two plates, one of them covered with a triple layer of kitchen towel for the fried Glamorgan eggs.
  12. Remove the eggs from the fridge and unwrap one. Check and seal up any cracks or gaps in the breadcrumb mix, then drop into the egg white bowl. Turn in the egg white to cover, then lift out into the breadcrumb bowl. Cover well in the crumbs and place on a plate. Repeat this process with the remaining eggs.
  13. To fry, increase the heat under the pan to medium and check it is hot enough by adding a small cube of bread to the oil. It should sizzle immediately, but not brown too fast. Adjust your heat accordingly. Remove the cube of bread before frying the eggs.
  14. Using a slotted spoon carefully lower a breadcrumbed egg into the oil. Add another egg, and fry until a deep golden brown for 4-5 minutes. Adding too many at once will lower the temperature of the oil, so it is best to cook a couple at a time. Once golden brown, carefully drain and place onto the kitchen towel lined plate. Fry the remaining eggs.
  15. Eat the Glamorgan Eggs straight away with a spicy tomato relish or Chutney, or a dab of whole grain mustard. Or store in the fridge for up to 5 days ready for packed lunches and picnics.


Delicious food photography by Rob Wicks of Eat Pictures.

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