English chef Calum Franklin gives us his exclusive scotch eggs recipe

Scotch eggs, a classic of British cuisine

A soft-boiled egg coated with sausage meat, all fried and served cut in half, this is the concept of the scotch egg. A sophisticated way to rethink the classic soft-boiled egg that you prepare as a snack to take on the road or for a picnic. Of course, this recipe is best served as a starter, to wow your guests. If it seems simple on paper, it remains technical! Preparing a soft-boiled egg is simple; ensuring that the coating and breadcrumbs hold together during cooking is a good idea. To optimize your chances of success from the first try, do not let the eggs cook for too long, since once cooked, they will have to cook twice! For better adhesion of the filling around the egg, make sure the egg has cooled well. On the breadcrumb side, so that it sticks well, generously soak the preparation in the milk and egg mixture. This way, the flour and breadcrumbs will stick better.

The recipe for “pork and black pudding, scotch egg, caper mayo”

Ingredients to include

For 4 people, you will need 5 medium-sized organic eggs, 120g of black pudding, 200g of sausage meat, 300g of Japanese panko breadcrumbs, 50g of flour, 1 liter of vegetable oil, 100g of mayonnaise, 30g of capers and 30g of milk.

Recipe steps

Once you are ready to cook, set the temperature of your oven to 190°C, fan-assisted. Then, start the preparation by bringing a small pot of water to the boil (then pour in just enough water to cover the eggs). Cook 4 of 5 eggs for 6 minutes, then place them in a bowl of ice water for 20 minutes. Once cooled, remove the shell from the eggs and place them back in a new bowl of clean water.

Meanwhile, mix the black pudding with the sausage meat and 100 g of breadcrumbs. Divide the mixture into 80g balls. Flatten them and wrap them carefully around the eggs.

With the fifth egg kept raw, mix the milk, beat and put everything in a small bowl. In two other bowls, add the flour and the rest of the breadcrumbs, separated.

First, roll the scotch eggs in the flour, then in the egg mixture and finally in the breadcrumbs. Reserve.

Heat the oil in a small saucepan to 180°C, carefully immerse the eggs using a spoon for 1 minute of cooking (moving them slightly during cooking). Remove the eggs and cook them again for 5 minutes in the oven. Once removed, let sit for 1 minute.

To serve, cut the eggs in half, sprinkle the yolks with a little sea salt and serve with the mayonnaise and finely chopped capers.

Let's cook!


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