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4
Easy
55 min
By Marcus Bean
Published 2024
I mastered this dish when I was running a pub, but these are no ordinary Scotch eggs because I’ve brought in the new perspective of Far Eastern flavours. The bright and runny yolks from my mother-in-law’s free-range eggs are encased in moist, flavoursome meat and a crisp crumb.
Bring a saucepan of water to the boil over a high heat. Gently lower the eggs into the water, then boil for 6½ minutes. Lift the eggs out, using a slotted spoon, put in a bowl of ice-cold water to stop them cooking further and leave for 5 minutes. Peel them in the water, to stop them from breaking, then drain.
While the eggs are cooling, mix together the chicken and thyme coating ingred
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