Name: Will and Steve's Scotch Egg recipe
Prep time: 180 min
Total time: 180 min
Yield: 8
Cuisine: scottish
Ingredients: 700 g pork mince; 2 tbs fennel seeds crushed; 1 bunch thyme leaves only; 1 bunch sage leaves; 2 garlic cloves finely chopped; 1 egg yolk; 1 tsp Dijon mustard; 1 pinch sea salt flakes; 1 pinch freshly ground black pepper; 8 eggs; 500 g ice cubes For ice-water; 1 vegetable oil for frying; 100 g plain flour; 4 eggs lightly beaten; 1 pinch salt and pepper *to season; 200 g panko dried breadcrumbs *extra

by Will Stewart + Steve Flood Last updated on 07/16/2019

This was the first dish My Kitchen Rules 2015 winners, Will and Steve, cooked and now it's become one of their signature dishes. - Will Stewart + Steve Flood

Ingredients

700 g pork mince
2 tbs fennel seeds crushed
1 bunch thyme leaves only
1 bunch sage leaves
2 garlic cloves finely chopped
1 egg yolk
1 tsp Dijon mustard
1 pinch sea salt flakes
1 pinch freshly ground black pepper
8 eggs
500 g ice cubes For ice-water
1 vegetable oil for frying

Coating

100 g plain flour
4 eggs lightly beaten
1 pinch salt and pepper *to season
200 g panko dried breadcrumbs *extra

Method

Step 1

Combine the pork, fennel seeds, thyme, sage, garlic, egg yolk and mustard in a large bowl and season heavily with salt and pepper. Using your hands, mix the ingredients thoroughly and then divide into eight balls. If the mixture is too wet, add a few more spoonfuls of panko breadcrumbs to bring it together.
Step 2

Place each ball of mince between two sheets of cling film and roll out into a disc shape about 4m thick. Refrigerate for 30 minutes.
Step 3

Make a water bath by putting the ice into a large bowl of cold water.
Step 4

Put the eggs into a saucepan of cold water and bring to the boil on a high heat. As soon as the water comes to a boil, reduce the heat so the water is just simmering and cook for a further 2 minutes and 15 seconds. Immediately remove the eggs and put them into the iced bath to stop the cooking process. Set aside to cool for 15 minutes then very carefully remove each egg from it's shell.
Step 5

Wrap each egg in a layer of mince, moulding the meat tightly around the egg and making sure there are no trapped air bubbles. Please each wrapped egg in a piece of cling film twist to tighten and evenly shape the mince around the egg. Refrigerate for 30 minutes.
Step 6

Preheat the oven to 180 degrees celsius.
Step 7

Line up three shallow bowls from left to right. Fill the bowl on the left with the flour, season with salt and pepper. Please the beaten egg in the middle bowl and the breadcrumbs in the bowl on the right.
Step 8

Take each pork-wrapped egg and, from left to right, dip in the flour, then in the egg and finally in the breadcrumbs. Repeat, dipping the eggs in the egg and breadcrumbs to give a double coating.
Step 9

Heat the vegetable oil to 180 degrees celsius in a deep fryer or a large saucepan. Deep fry the eggs in batches for 3-4 minutes until golden. Remove with a slotted spoon, season with salt and place on a wire rack. Place the rack in the oven for 10 minutes. Remove from the oven and serve immediately if you want to ensure the egg yolk is perfectly runny. Scotch eggs can also be enjoyed cold. Either way, they go perfectly with a few spoonfuls of our Piccalili.