Caledonian Highland Egg recipe | Epicurious.com

Step 1

PreparationMethod Firstly, melt the butter in a small saut¿an, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat. Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve. Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.

Step 2

PreparationMethod Firstly, melt the butter in a small saut¿an, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat. Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve. Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.