Over the past few months I have been in the kitchen making different versions of a Scotch Egg. All the the versions I have made so far have been with meat. As lovely as they are I decided to try a vegetarian one instead. My husband Howard and son Ted love a shop brought Scotch Egg but I do enjoy making my own. These ones were very well received by my little family so I’m sure we will be eating them again soon.
Do you love a Scotch Egg and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small saucepan
- Vegetable peeler
- Vegetable grater
- Mixing bowl
- Tablespoon
- Teaspoon
- Small bowl
Ingredients
- Eggs x 4 medium
- Dried Chickpeas x 200g
- Buckwheat or plain flour x 4 tbsp
- Sundried tomatoes x 6 – 8
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
Method
- Soak the chickpeas overnight in cold water in the fridge.
- When you want to cook the chickpeas drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the chickpeas are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook chickpeas they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Put a small saucepan onto the hob.
- Boil the kettle and pour the boiled water into the pan.
- Turn the heat on the hob and wait for the water to boil.
- While waiting for the water to boil add salt to the water.
- Once the water starts to boil carefully add in the eggs.
- For soft boiled eggs boil for 5 minutes and for hard boiled 8 minutes.
- When the eggs have boiled pour the water away and run under a cold tap.
- Next keep the cold tap running and crack the eggs
- Remove the shell under the cold tap.
- Set the eggs to one side.
- Put the chickpeas into the food processor
- Add in the buckwheat or plain flour, sun dried tomatoes, dried mixed herbs and salt and pepper to taste.
- Blend these ingredients together until they form a dough ball.
- Wet your hands under the tap.
- Scrunch these ingredients together in your hands.
- Once everything is mixed together split the mixture into four parts.
- At this point you may need to wet your hands again.
- Grad a piece of the mixture and flatten it in the palm of your hand.
- Put the egg in the middle and then wrap the meat around the boiled egg.
- Set this aside and repeat the process for the other eggs.
- Put all the scotch egg onto a plate and place in the plate in the fridge.
- Cook the scotch eggs for 15 – 20 minutes or until they golden brown.
- Remove from the oven and serve with chips and beans or salad.
- Then enjoy.
Vegetarian Scotch Eggs were a yummy meal and we will definitely be eating this one again soon. These are great for dinner but they can also be taken with you as a pack lunch. Plus you could make them part of a picnic too. Scotch eggs can also be made in advance of a meal and stored in the fridge until you want to cook them for lunch or dinner. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 