Scotch Eggs…. Chicken & Chorizo….. Thai Pork….. Haddock & Potato…..Chickpea, Bean, Chilli and Ginger….

By Simon  , ,   ,

May 7, 2014

Scotch eggs. For me they are the ultimate portable food on the go. A soft runny yolk hidden on the inside, entombed with the a wonderful filling and coated in a crispy breadcrumb coating,. Today we have put together a few variations on the traditional scotch egg using chicken & chorizo, Thai pork, haddock & potato and chickpea, bean, chilli and ginger. There are so many variations to tempt your taste buds and the principle is the same, so give the great Scotch egg a go and let your creative talents go wild.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 6 Party size


12 Quails eggs

500 Grams Pork

1 Handful Fresh coriander

50 Grams Thai red paste

Sea salt and freshly milled black pepper

400 Grams Fresh chicken breast

100 Grams Chorizo

1 tsp Smoked paprika

Sea salt and freshly milled black pepper

12 Quails eggs

6 Eggs

300 Grams Haddock smoked, undyed

3 Baking potatoes

1 Scattering Rock salt

100 Grams Butter

1 tsp Mild curry powder

1 Small handful Fresh chives

White pepper

125 Grams Seasoned plain flour

2 Eggs free and organic

400 Grams White breadcrumbs

Vegetable oil

6 Eggs

400 Grams Chickpeas

400 Grams Red kidney beans

400 White cannelloni beans

1 Small handful Fresh coriander

1 tbsp Fresh grated ginger

1 Red chilli

Sea salt and freshly milled black pepper


For The Haddock & Potato Scotch Eggs.....Man Size

In a pre heated oven 200 c, bake the potatoes on a scattering of rock salt on a roasting tray until golden and soft, remove and allow to cool.

In a pan of boiling water gently place 6 large eggs and boil for 6 minutes, plunging immediatly into cold water  and into the fridge to stop the cooking process.  Once completely cool peel the shells.

Prepare the smoked haddock into small chunks, scoop out the potato from the skin, adding it to the haddock and combine with the butter, curry powder, chives and pepper mixing well.

Prepare a crumbing station of 1) seasoned flour, 2) beaten egg and 3) the breadcrumbs,

Heat the oil in a deep pan or fryer  to 180c

Divide the mixture into 6 equal amounts, pat out flat into your hand, add the egg to the centre and mould around the egg.  Repeat with the remaining eggs and then place in the fridge for 10 mins to chill and firm up.

To crumb the scotch eggs - simply roll in the flour shaking of any excess, coat in the egg mix and then place into the breadcrumbs, coating all over.  Gently plunge into the hot oil and deep fry for 5 minuites until golden and crisp.  Remove them carefully with a slotted spoon and drain on kitchen paper.

Allow to rest for 5 minuites before serving with a freshly made caper mayonnaise.


Chicken & Chorizo Mini Scotch Eggs.

In a pan of boiling water gently place the quail eggs and boil for 1 minute, remove the pan from the heat and let the eggs sit for 30 seconds, remove and place immediately under cold water and place in the fridge to stop cooking.  Once completley cool carefully peel the shells.

In a food processor place the chicken breast, skinned chorizo, herbs and seasoning and whizz it all up.

Divide the mixture into 12 equal amounts, pat out each one placing a tiny quail egg in the centre and mould, chill in a fridge for 10 mins to firm up.

Make your crumbing station as above and  breadcrumb each mini scotch egg.

Gently plunge into the hot oil and deep fry for 3-4 minuites until golden and crispy, drain with a slotted spoon onto kitchen paper and rest for 5 minutes before serving or allow to cool completely, wrapping in greaseproof in an air tight container.  Excellent for on the run snacks, a picnic or lunch box treat.

Thai Pork Mini Scotch Eggs.  

Simply follow as above, combing minced pork with coriander, red curry paste and seasoning.

Chickpea, Bean, Chilli And Ginger Scotch Eggs.

Repeat as above mashing all the ingredients to a coarse textured mixture.


Enjoy the great scotch egg... and play!  Play with the fillings and share your recipes here, we would love to hear them.







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