Chicken Scotch Eggs
Prep:  20 mins
Cook:  30 mins
Serves:  4
Average: 4.5 (11 votes)
Difficulty:
Cuisine:
Saved:
British
278
Recipe by: Australian Eggs
This delicious chicken scotch eggs recipe is an easy recipe that can be enjoyed as part of a ploughman's lunch, paired with your favourite side salad.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Chicken Scotch Eggs
Chicken Scotch Eggs
Ingredients:
Method:
  1. Preheat oven to 200°C. Line a baking tray with baking paper
  2. Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water
  3. Place chicken mince, dill, parsley, HP sauce, Dijon mustard, 1/4 cup breadcrumbs, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions
  4. Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl
  5. Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust. Place on prepared baking tray
  6. Spray scotched egg with olive oil. Bake for 25 minutes or until egg is firm to the touch and golden. Serve with chutney, baby rocket and cornichons
Nutrition Information
Per adult serving (303g)

Calories

564.0

Energy

2360.0kJ

Protein

42.1g

Fat, Total

21.3g

Saturated

7.0g

Carbs, Total

29.1g

Sugars

5.4g

Dietary Fibre

2.0g

Sodium

834.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Review
4
Leslie
3 years 6 months ago
Made this recipe tonight. It was a bit fiddly to make but well worth it! It was unusual & delicious. I have a couple of questions: Should it be eatin hot or cold? Could it be made with alternative minces eg pork & veal?