What’s more Scottish than Scotch Eggs? Maybe fried mars bars… But I don’t feel ready for trying those just yet. This is an healthier and vegetarian option of the traditional Scottish dish, a picnics’ and pubs’ classic.
A couple of weeks back, I was asked to prepare a dish representative of my residence country. I’m not really fond of Scottish cousine to be honest, as almost every Scottish dish involves breaded and fried food. Nevertheless, I accepted the challenge and decided to reinterpret this classic.
I tried quite a lot of times this recipe, as I couldn’t get the right consistency. First of all, the eggs need to be hard enough to be peeled but still runny in the middle. To achieve that, you need to boil them for exactly 6 minutes and immediately soak into cold water. Boil your eggs a bit longer if you prefer them well done. Second, the external wrap is fundamental, as it needs to be sticky and malleable, but firm. I tried different meat-free mince and sausage, and the absolute best resulted to be Meatless Farm Mince. Last but not least, let them rest for at least half an hour wrapped into cling film, to allow the ingredients to combine together.
Be prepared. These taste nothing like the store-bought vegetarian Scotch Eggs. These are flawless, and explosion of textures and flavour. Eat them warm or cold. They’re a perfect picnic meal!
“In Britain, a cup of tea is the answer to every problem.David Walliams
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. Possibly a savoury option would be welcome here too, for example a Scotch egg or a sausage roll.”
The Ultimate Vegetarian Scotch Eggs
- oven tray
- 3 Eggs
- 1 Extra Egg for the Crust
- 100 gr Meat-free mince I used Meatless farm
- 40 gr Breadcrumbs
- as required Olive Oil
- to taste Thyme
- to taste Salt and Pepper
- as required Flour
- Boil the eggs for 6 minutes, drain and place into cold water to cool them down for about 10-15 min. Break the shell slightly, it will be easier to peel off.
- Heat up the oven at 200C. In a bowl, mix the remaining egg with the meatless-mince and about 15 gr of breadcrumbs. Add salt (not much as the mince is already quite tasty), pepper and thyme. Peel the eggs being really careful as they're quite soft.
- Divide the meaty mixture into 3. Take a portion at a time and flatten between your hands (rub your hands with a little water if it’s sticking to your fingers too much). As an alternative, flatten the portion of the mixture on some cling film. Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs.
- Tip the breadcrumbs onto a plate and roll each egg in it to coat. Loosely cover with cling film and chill for 30 min/ 1 hour. You can make them one day ahead and leave in the fridge.
- Place the eggs on a baking tray, spray some oil on each of them and bake for 20 min, until golden. Eat warm or cold.
3 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 0.5g 2%
- Sugars 0.9g
- Protein 15.1g 31%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!