Scotch eggs

by Ed Halmagyi


  • 7 eggs
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 2 tsp unsalted butter
  • 1 Tbsp dried Italian herbs
  • 600g chicken mince
  • salt flakes and freshly-milled black pepper
  • ¼ bunch parsley, finely chopped
  • ½ cup plain flour
  • 1 cup wholegrain breadcrumbs
  • vegetable oil, for deep frying
  • tomato relish and mixed leaves, to serve


1 Put 4 eggs in a small saucepan and cover with cold water. Set over a high heat and bring to a boil. Cook for 6 minutes, then drain and cool under cold running water. Peel and set aside.
2 Sauté the onion and garlic in butter in a frying pan over a medium heat fro 5 minutes, until beginning to caramelise. Mix in the dried Italian herbs and set aside to cool completely. Combine with the mince and 2 eggs, then season generously with salt and pepper. Beat well for 2 minutes, until sticky.
3 Coat the boiled eggs in parsley, then wrap with the chicken mince mixture, pressing well to seal. Refrigerate for 30 minutes, until firm.
4 Dust with flour, dip in the remaining beaten egg, then coat with breadcrumbs. Fry in hot (180°C) vegetable oil for 6 minutes until deep-golden and firm to touch. Drain on kitchen paper, then serve with tomato relish and mixed leaves.