Vegetarian Scotch Eggs
Vegetarian Scotch Eggs Recipe - Traditional Scottish dish made vegetarian
Vegetarian dietIntroduction
Vegetarian Scotch Eggs are a delicious twist on the classic British pub snack. Instead of using traditional sausage meat, these eggs are coated in a flavorful mixture of herbs and breadcrumbs, making them a perfect vegetarian option.
History
The origins of Scotch Eggs can be traced back to the 18th century, where they were believed to have been created by the Fortnum & Mason department store in London. Originally made with a hard-boiled egg wrapped in sausage meat and breadcrumbs, this vegetarian version offers a lighter and healthier alternative.
Ingredients
- 5 medium eggs
- flour for dusting
- Fresh breadcrumbs - about 4 handfuls - enough to coat 4 eggs
- 1 dessert spoon of finely chopped fresh flat leaf parsley
- 1 dessert spoon of finely chopped fresh chives
- salt and freshly ground black pepper
- vegetable oil for frying
How to prepare
- Preheat the oven to 325°F/170°C. Place 4 eggs in a pan and cover them completely with cold water. Heat over high heat until boiling, then reduce the heat and simmer for 4 minutes. Cool the eggs in cold water before peeling.
- Whisk the remaining egg. Combine the chopped herbs with the breadcrumbs and season them. Gently roll each boiled egg in flour, then in the whisked egg, and finally in the breadcrumbs.
- Put the oil in a pan to a depth of 2 inches/5 cm and heat it. Fry the eggs until golden, turning them to avoid burning, for about 2-3 minutes. Remove the eggs with a slotted spoon and place them in an ovenproof dish. Heat them through in the oven for about 3-4 minutes.
Variations
- Try using different herbs in the breadcrumb mixture for a unique flavor.
- Add a pinch of paprika or cayenne pepper for a spicy kick.
Cooking Tips & Tricks
Be sure to cool the boiled eggs in cold water before peeling to make them easier to handle.
- Use fresh herbs for the best flavor in the breadcrumb mixture.
- Make sure the oil is hot enough before frying the eggs to ensure a crispy coating.
Serving Suggestions
Vegetarian Scotch Eggs can be served hot or cold, making them a versatile option for picnics, parties, or as a snack.
Cooking Techniques
Frying and baking
Ingredient Substitutions
Use gluten-free breadcrumbs for a gluten-free option.
- Substitute the herbs with your favorite spices for a different flavor profile.
Make Ahead Tips
Vegetarian Scotch Eggs can be prepared ahead of time and stored in the refrigerator until ready to fry and bake.
Presentation Ideas
Serve Vegetarian Scotch Eggs on a bed of mixed greens with a side of chutney or mustard for dipping.
Pairing Recommendations
Pair Vegetarian Scotch Eggs with a crisp green salad and a glass of white wine for a light and satisfying meal.
Storage and Reheating Instructions
Store any leftover Vegetarian Scotch Eggs in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 325°F/170°C for 5-10 minutes until heated through.
Nutrition Information
Calories per serving
Each serving of Vegetarian Scotch Eggs contains approximately 250 calories.
Carbohydrates
Each serving of Vegetarian Scotch Eggs contains approximately 20g of carbohydrates.
Fats
Each serving of Vegetarian Scotch Eggs contains approximately 15g of fats.
Proteins
Each serving of Vegetarian Scotch Eggs contains approximately 10g of proteins.
Vitamins and minerals
Vegetarian Scotch Eggs are a good source of vitamin A, vitamin C, and iron.
Alergens
Contains eggs and gluten.
Summary
Vegetarian Scotch Eggs are a balanced meal option, providing a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.
Summary
Vegetarian Scotch Eggs are a delicious and satisfying vegetarian option that is perfect for any occasion. With a crispy breadcrumb coating and a flavorful herb mixture, these eggs are sure to be a hit with family and friends.
How did I get this recipe?
The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Margaret in the English countryside. Margaret and I had been friends for many years, and she was an incredible cook. I always looked forward to our visits because I knew I would leave with a new recipe or two to try at home.
On this particular day, Margaret invited me into her cozy kitchen and handed me a cup of tea. As we chatted and caught up on each other's lives, Margaret began preparing lunch. She pulled out a tray of what looked like perfectly golden eggs, but when she cut into them, I was surprised to see that they were actually vegetarian Scotch eggs.
I had never heard of such a thing before, and I was intrigued by the idea of a meatless version of this classic British dish. Margaret explained that she had learned the recipe from her grandmother, who had adapted it during wartime rationing when meat was scarce. I was fascinated by the history behind the dish and asked Margaret if she would be willing to share the recipe with me.
With a smile, Margaret handed me a worn and stained recipe card that had been passed down through her family for generations. As I read through the ingredients and instructions, I could tell that this recipe was truly special. I made a mental note to recreate it at home and share it with my own family.
When I returned home from my visit with Margaret, I wasted no time in getting started on making the vegetarian Scotch eggs. I gathered the necessary ingredients – hard-boiled eggs, cooked lentils, breadcrumbs, and a variety of herbs and spices – and set to work in my own kitchen.
The process was surprisingly simple, but the end result was nothing short of extraordinary. The eggs were perfectly cooked, with a crispy coating that gave way to a flavorful and hearty filling. I couldn't believe how delicious they were, and I knew that this recipe would become a staple in my own kitchen.
Over the years, I have made these vegetarian Scotch eggs countless times for family gatherings, potlucks, and dinner parties. Each time, they are met with rave reviews and requests for the recipe. I always smile and think back to that day in Margaret's kitchen when I first discovered this special dish.
I have since added my own twist to the recipe, experimenting with different fillings and coatings to suit my family's tastes. Some of my favorite variations include using sweet potatoes instead of lentils, or adding a hint of curry powder for a spicy kick.
No matter how I choose to make them, these vegetarian Scotch eggs will always hold a special place in my heart. They remind me of cherished moments spent with dear friends, and the joy of sharing delicious food with the ones I love. I am grateful to Margaret for introducing me to this recipe, and I will continue to pass it down to future generations in the hopes that they too will find joy in creating and sharing this special dish.