The scotch egg, for those who haven't grown up with this snack, is a hard boiled egg wrapped in sausage meat, breadcrumbed and then deep fried. It is traditionally eaten cold at picnics, in a packed lunch or as finger food at parties and I think it is delicious with Heinz salad cream.
In recent history the scotch egg had become a sad orange-crumbed shadow of its former self that could be found in supermarkets, motorway service stations and corner shops to satisfy the hungry & desperate. However, I am glad to report that over the last couple of years there has been something of a renaissance for the lowly scotch egg with artisan varieties to be found at delicatessens, country fairs and food shows. Yippee, is all I can say. It is about time that this dish got a makeover.
This recipe is a basic vegetarian version made with beans instead of sausage meat but once you have mastered the basic technique you can have a go at making some different flavoured ones. How about adding hoisin sauce and spring onions or curry paste and fresh coriander or sundried tomatos and thyme. Or how about changing the standard chicken egg for duck eggs for a real yolky treat or quails eggs for hors d'oeuvre sized scotch eggs. There really is no end to the possibilities for homemade scotch eggs.
This dish can be gluten free by ensuring the seasonings (e.g. stock/boulion & mustard) are gluten free and that the flour and breadcrumbs are substituted for gluten free versions. If you cannot get hold of gluten free breadcrumbs you can make your own with gluten free bread or rolls blitzed in the food processor and gently baked in the oven until crisp.
