After my world record scotch egg, scotch eggs have now become a main stay on my menu, and I've ended up playing around with all manner of flavour combinations
But the recipe I've got to share with you is one I've really come to enjoy, smoked haddock and eggs have long been a great flavour combination, these scotch eggs make wonderful starters, snacks, and eat equally well cold or hot
This recipe will serve 4
SHOPPING LIST
4 eggs at room temperature
200g of white fish (hake, cod, haddock)
1 egg white
200ml double cream
Splash of lemon juice
200g of smoked haddock cooked in milk
TO COAT THE EGGS
100g of plain flour
2 beaten egg
200g of breadcrumbs (I use panko available in supermarkets)
MY FISH AND TIPS
To get a perfect soft boiled egg with a fantastic runny centre, boil a pan of water, make sure that the eggs are at room temperature, if they are cold the sudden change in temperature will cause them to crack! Boil them for 6 minutes and cool under running water, you will have a perfect runny yolk
METHOD