I’m always looking for ways to turn meat centric recipes into vegetarian ones and my next challenge was the Scotch egg. A childhood favorite of mine, and if you’re not familiar with it, it’s a simple recipe of a hardboiled egg encased in sausagemeat. It’s then rolled in breadcrumbs and deep fried.
I’ll admit I had lots of challenges with this one but I’m glad I didn’t give up because it’s a tasty dish that I think rivals its meat counterpart.
My first problem was what to use in place of the sausagemeat. It would need to be something that could be wrapped around the egg and something with a savory/herby taste. I’d been using stuffing in another dish and knew I had my answer.
Next challenge was getting the stuffing to stick to the egg. Scotch eggs are usually rolled in breadcrumbs but adding more bread to the recipe seemed pointless so I opted for Parmesan cheese which actually gave them a tasty shell.
And finally, I’m not a fan of deep frying and don’t have a deep fat fryer so I opted to saute them in a skillet which was a big mistake so for this one I highly recommend deep frying these for better results.
I also decided to make a sauce to accompany them.
Hope you’ll agree these are worth the effort and replace the meat version perfectly.
4 hard-boiled eggs
2 cups pre-made stuffing
1 egg, beaten
1/3 cup Parmesan cheese (the type you find in the containers in the dairy aisle)
Oil for frying
For the dipping sauce
½ cup mayonnaise
1 tablespoon Dijon mustard
Generous sprinkling of pepper
Dash of rice wine vinegar
For the Scotch Eggs-
In a bowl, add the stuffing and egg and mix together well.
Take one of the eggs and a handful of the stuffing and begin molding it around the egg. This does take some patience but don’t give up. Do the same with the other three eggs.
Sprinkle the Parmesan cheese onto a plate and gently roll the eggs so they get coated. If some of the stuffing begins to pull away just mold it back.
Put the eggs on a plate and put them in the fridge for at least an hour so they can set before you fry them.
Deep fry them for about 2-3 minutes or until lightly golden brown. Set them on a paper towel lined plate and serve immediately with the sauce.
For the Sauce-
In a small bowl combine all the ingredients together and put in the fridge until you’re ready to serve the Scotch eggs.