Mushroom scotch egg
makes 6

6 small eggs, room temperature
2tbsp olive oil
½ onion, finely diced
1 garlic clove, finely chopped
1 tsp thyme leaves
250g finely chopped mushrooms
¼ cup white wine
1 cup burghul
2 cups vegetable stock
sea salt + cracked black pepper
½ bunch parsley, finely chopped
½ cup grated parmesan
2 eggs (for burghul mix)

for crumbing
⅓ cup flour
1 egg
2 tbsp milk
2 cups panko breadcrumbs
vegetable oil for frying

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Pierce the base of each egg with a metal skewer (this ensures the shells will easily remove). Make an ice bath by placing 1 cup of ice cubes in 1 cup cold water in a small bowl. Place the eggs in a medium saucepan of boiling water for 7 minutes. Remove and plunge into the ice bath to arrest the cooking process. Peel eggs and set aside in the refrigerator.

Heat a medium frypan over medium heat, add olive oil, onion, garlic and thyme and sauté for 5 minutes. Add mushrooms and sauté for a further 5 minutes. Add wine and allow to reduce by half. Add burghul and stock, bring to the boil, season with salt and pepper and simmer for 20 minutes or until the burghul is tender and the mix is dry. Transfer the mix to a food processor, add parsley, parmesan and eggs and blitz until a coarse paste forms. Refrigerate until cool.

Divide the mix into 6 equal portions. Place a portion into the palm of your hand and flatten into oval about ½ centimetre thick. Place a boiled egg in the centre and encase with burghul mix. Repeat with remaining eggs.

Put together a crumbing station by placing the flour in a small bowl, whisking the egg and milk together in a second small bowl and the panko in a third small bowl. Roll the scotch egg in the flour, followed by the egg wash, then the panko. Return to the egg wash followed by another coating of panko – this ensures an extra crunchy exterior. Repeat with the remaining scotch eggs. Refrigerate for 30 minutes to firm up.

Preheat deep fryer to 170C. Fry the scotch eggs in batches until golden. Drain on a wire rack.

Serve warm or at room temperature.

This article first appeared in the October 2024 issue of SALIFE magazine.