Scotch Eggs are rising in popularity at the moment with gourmet versions becoming more and more accessible at supper clubs and other restaurants. The origin of Scotch Eggs is actually highly debated. Some say it is rooted in the Yorkshire town Whitby, founded and named after an establishment called William J. Scott & Sons, while others believe it is based on Indian cuisine imported by the British Raj. The most popular story seems to be that Scotch Eggs were once a luxury food – a travelling snack and light refreshment for the rich to enjoy on their way to their country houses. Either way, Scotch Eggs have remained an iconic dish for both its convenience and taste. This month’s recipe is by Irish chef Eoghan Mulgrew.
About the Chef
Eoghan Mulgrew is a 29-year-old Donegalian chef currently residing in Ireland. Mulgrew, inspired by British cuisine, began cheffing 6 years ago when his brother suggested he pivot from his work as a barman at the time. He started in Lang’s of Grange in Grange, Co. Sligo with no experience and eventually worked his way up to Chef de Partie. He then moved to Donegal Town, pursued a college education, and is currently working in Dom’s Pier 1.
A note from the chef:
“The background of the dish is it’s a simple crowd-pleaser, whether doing them for a dinner party or as a starter. I worked with a Scottish chef last year and he had a variant of this recipe on his menu. During the lockdown, I played around with it a wee bit and this is the recipe I came up with. However, I was only making 2 at a time as it’s only me and my girlfriend in the house so I just upscaled the recipe for bigger households or dinner parties, etc. “
240g black pudding chubb
120g white pudding chubb
120 g sausage meat
1 tbsp cumin
1 tsp nutmeg
1 tsp salt
1 tsp Black pepper
- Start off by boiling the eggs for 5 minutes and 30 seconds exactly. Immediately run under cold water until the eggs are cooled.
- Meanwhile, place the other ingredients for the mix into a food processor. Add the black and white pudding in 3 or 4 intervals for an easier mix.
- Blitz until fully combined, remove from processor and place into a container.
- When the eggs are fully cooled, peel them and place them in a container
- Take approximately a golf ball-sized ball of the mix, flatten it out and make a little indent for the egg. Carefully place the egg in and wrap the mixture around it. Use as little mixture as possible for each egg. Repeat until all the mixture is used up.
- Store in a container with parchment paper between each of the eggs.
- Dredge the scotch egg in flour, then egg wash, then breadcrumbs.
- Fry at 180* for 10 mins.
- To serve, cut in half and serve mustard Mayo and smoked ketchup on the side.
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