Chicken & Truffle Scotch Egg
Our chef Lee's recipe for a chicken scotch egg, with Belazu truffle and artichoke paste and a truffle and pecorino crumb.
As part of our Picnic Competition, our head chef Lee and Belazu's in-house Innovation Chef Henry, came together for a scotch egg and sausage roll cook off. Each chef prepared a special recipe using Belazu and HG Walter ingredients and boy were they good!
Bring a medium sized pan of water to the boil and once boiling, gently lower 4 of the eggs into the water and cook for 6 minutes. Remove the eggs from the water and place in a bowl of ice and cold water until fully chilled.
Carefully peel the eggs and leave in the ice water until ready to assemble to scotch eggs.
In a large bowl mix the chicken mince and 1 egg with 20g of the breadcrumbs and the remaining ingredients apart from the nuts. Weigh out into 120g balls, ready to wrap around the eggs.
Take each ball of weighed mince into the palm of your hand and gently pat out to form a patty, large enough to wrap around the whole boiled egg. Use you thumb and index finger to pinch together the seems of the patty to seal the egg in and repeat with the remaining eggs.
Using a blender, blitz the remaining 30g of breadcrumbs with the tin of nuts for the final crumb.
To pane your scotch eggs, you will need a bowl of plain flour, one egg whisked with a splash of milk and the nut breadcrumb mix.
First roll the meat covered egg in the flour, before removing any excess flour and place in the eggs wash. Finally roll around in the nut breadcrumb mix, ensuring it is well coated. Use a dry hand to remove the finished egg and place on a tray. Once all eggs are breaded wash and dry your hands before picking up and giving a final egg shaping.
Preheat a deep fat fryer, or a pan filled with 1 litre vegetable oil, to 180°C.
Carefully lower the eggs into the oil, no more than three at a time, and cook for 6 minutes, before leaving to rest for a minute.
Gently carve into your scotch eggs and tuck in!