If you’re half as excited as me by the sight of a freshly baked scotch egg then you’re in for a treat with this twist on the classic. Traditionally made with pork sausage meat this twist is the perfect recipe for a chicken scotch egg which makes a subtle delicious change and is well worth the deviation from the norm.
(makes 2 scotch eggs as a starter/snack, easily multiplied)
1 large skinless and boneless chicken breast
1 Tsp dijon mustard
1/2 Tsp dried thyme
2 large free range eggs
Salt and pepper
Vegetable oil for deep frying
For the breading station;
1 egg, beaten
2 Tbsp plain flour
100g panko breadcrumbs
Bring a small saucepan of boiling water to the boil and then turn to a simmer. Gently immerse the 2 eggs and set a timer to 6 minutes. After 6 minutes transfer the eggs with a slotted spoon from the boiling water into a bowl of iced water and then leave them for 5 minutes.
You need to work in stages to allow time for chilling and breading the scotch eggs. Begin by dicing the chicken breast into large chunks then pulse in a food processor until you have a coarse mince. Season the minced chicken with salt and pepper then add the dijon mustard and dried thyme and mix together.
Gently crack the eggs and peel away the shells, rinse them with water and dry thoroughly. Using wet hands take half of the chicken mixture and flatten it on the palm of your hand. Place a boiled egg egg in the centre and then gently wrap and mould the mixture around with your fingers to completely encase the egg. Repeat with the remaining chicken and boiled egg then place the 2 scotch eggs onto a plate and into the fridge, leave them for one hour to chill, this will make them easier to breadcrumb later.
After an hour grab 3 mixing bowls and add the flour to one, the egg to another and the breadcrumbs to the third. Remove the scotch eggs from the fridge. Working one at a time, place one scotch egg into the flour and coat well, shake of any excess flour and then repeat the process with the beaten egg before rolling the egg around in the panko breadcrumbs to obtain an even coating. Repeat the process with the second scotch egg.
At this stage the eggs can be cooked immediately or refrigerated until needed. When ready to cook, preheat the oven to 180°c and place a baking tray in the oven to warm. Working carefully use a wok to fry the scotch eggs. Bring a few inches of vegetable oil to 170°c (alternatively use a deep fat fryer if you have one). Gently place the prepared scotch eggs into the hot oil and don’t leave them unattended. Turn and baste the scotch eggs until you have an even golden brown colour all over, about 5-6 minutes. Remove the scotch eggs carefully and drain on kitchen paper before transferring to the now hot baking tray in the oven. Set the oven to 6 minutes and leave the scotch eggs to finish cooking.
Remove from the oven and either serve them immediately while hot, or, refrigerate and eat them cold. Either way you’ll be chuffed!