Our take on a classic Scotch Egg is inspired by the warming breakfast staple kedgeree, using the spiced risotto rice to coat the egg instead of traditional sausage meat.
If you're a fan of kedgeree and a fan of scotch eggs, then you'll definitely be a fan of this recipe! A smoked haddockrisotto, spiced with curry powder and garam masala, wrapped around an egg, that's then covered in bread crumbs and fried. This scotch egg is perfect for picnics or street parties.
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Yields:
8
Prep Time:
45 mins
Cook Time:
40 mins
Total Time:
1 hr 25 mins
Cal/Serv:
616
Ingredients
10
medium eggs, we used Clarence Court
175g
smoked haddock
200ml
milk
1Tbsp.
olive oil
4
spring onions, finely chopped
1Tbsp.
medium curry powder
1/2tsp.
garam masala
400g
risotto rice
1
.1 litre hot vegetable stock
Finely grated zest 1 lemon
Small handful parsley, chopped
5Tbsp.
plain flour, seasoned
125g
fresh white breadcrumbs
Vegetable oil, to fry
Directions
Step 1In a large pan of boiling water, cook 8 of the eggs for 6min. Drain and run under cold water to cool completely. Peel and set aside.
Step 2Meanwhile, put the haddock and milk in a pan, bring to the boil. Take off the heat and set aside for 5min to cook through. Lift fish out with a slotted spoon (reserving liquid also).
Step 3Heat oil in a large pan and gently fry spring onions for 5min, until softening. Add the spices and fry for 1min more, then stir in the rice.
Step 4Pour in the reserved poaching milk and stir until almost all absorbed. Gradually add the stock, stirring well after each addition and adding another ladleful only when the previous one has been absorbed. Cook until the rice is tender but still has a tiny bite to it - about 20min. Remove from the heat and spread over a baking tray to cool.
Step 5Once the rice has cooled flake over the fish and mix in the lemon zest, parsley and some seasoning. Divide into eight equal portions.
Step 6In the palm of your hand, flatten one portion of rice. Put an egg in the centre, carefully draw up the rice to encase it and gently roll into a ball. Repeat with remaining eggs and rice. Set balls on a baking tray, cover and chill for 30min.
Step 7Beat the remaining eggs in a bowl then put the flour and breadcrumbs into two separate bowls. Coat each rice ball in flour (tap off excess), then egg and breadcrumbs.
Step 8 Pour enough oil into a large heavy-based pan to come 10cm (4in) up the sides. Heat to 180°C or until a cube of bread turns golden in 40sec. Using a slotted spoon, lower a couple of Scotch eggs into the oil and cook for 3min. Lift out on to kitchen paper. Repeat with remaining Scotch eggs, monitoring the oil temperature as you go. For runny centres, serve immediately (eggs will continue to cook on cooling). Sprinkle with salt and serve with a salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
