“I don’t want my signature dish to be a scotch egg”, pleads Henry Herbert, the head chef at The Coach and Horses. It might be a little late for that after a whole group of bloggers and Qype members spent the night at a Scotch Egg master class with Henry. We each got to make our own scotch egg which was brilliant, although ours did not look quite as perfectly shaped as Henry’s. The secret to a great scotch egg according to Henry is lots of seasoning (he claims one of the main differences between home cooks and chefs is the liberal use of seasoning), double dipping in Panko the super dry and crunchy Japanese bread crumbs and serving the egg warm.
Henry and his beloved Colemans mustard
Fortum and Mason claim to have invented the scotch egg as a snack for weary travellers to eat on their way home. Although they did serve their scotch eggs with gravy which must have made it a little more difficult to transport. The Fortum and Mason style scotch egg is a hot snack and Henry advocates this as the best way to serve them. The mass manufactured cold scotch eggs you get at service stations on the motor ways are a blight on the good name of the Scotch egg in his view. You could make the scotch eggs up to the breadcrumb stage and keep them in the fridge before frying and serving them at the final second. This is Henry’s recipe for the perfect scotch eggs.
Rolling the egg in the pork mixture
300g minced pork
6 shallots thinly sliced
1 tsp butter
3 tbs English mustard
1 tb cayenne pepper
1 tb mace
1 tb fresh sage finely chopped
Salt and pepper to season
1/2 cup milk
The eggs ready to be fried
1. Soft boil the six eggs for around seven minutes and then shell.
2. Fry the shallots over a low heat with the butter until they are soft.
3. Mix together the pork mince, shallots, sage, cayenne pepper and sage and season liberally with salt and pepper. Divide the mixture into six portions.
4. Mix the two remaining eggs with the milk and season with salt and pepper to create an egg mixture. Place this in a bowl and place the flour and Panko in two separate bowls.
5. Place one portion of the pork mixture on a piece of cling film and flatten and then place the egg on top of the pork mixture. Use the cling film to roll the pork into a sausage around the egg and then remove the cling film and use your hands to shape the pork so that it covers the whole egg and forms an egg shape.
6. Dip the pork covered egg in the flour, then in the egg mixture and finally in the Panko. Dip again in the flour and Panko to ensure a double coating.
7. Repeat steps 5 and 6 for each egg.
8. Deep fry the eggs for 2 minutes until the exterior is crispy and golden. If you don’t have a deep fryer (join the club) Henry suggests shallow frying the eggs in 1cm of rapeseed oil or sunflower oil.
9. Preheat the oven to 180C and bake the fried eggs for 8 minutes. Serve warm.
Ready to eat – scotch egg
Details: The Coach and Horses, 26-28 Ray Street, Clerkenwell EC1R 3DJ (Ph 020 7278 8990)
If you liked reading this you might be interested in this recipe for crab croquettes (another excellent bar snack) or if you are looking for great scotch eggs in London, another option besides the Coach and Horses is The Bull and Last in Kentish town.
Gourmet Chick attended this event as a guest of Qype.