Wagyu Scotch Egg

The Brand new M Bar & Grill is set to open this month on the 11th September in Twickenham. Inspired by the famous London Grill Dining Rooms of the 70’s, I have created a modern interpretation of a British Grill and that means of course there is a Scotch Egg using Highland Wagyu of course. Sometimes the simplest things are the best and this recipe is easy to reproduce for you all at home and is an absolute winner.
 

300g Wagyu Mince

4 Whole Free Range Eggs

1 Small Brown Onion, Finely Diced

1 Garlic Clove, Chopped

1Tsp Smoked Paprika

1 Tbsp Plain Flour

2 Whole Eggs

2 Tbsp Breadcrumbs

 

Soft Boil 4 eggs at room temperature for 5 minutes. Chill in ice water before peeling and setting to one side until needed.

Combine your mince, onion, garlic and paprika in a mixing bowl and chill in the fridge for at least 30 minutes.

Wrap the mince mix around your soft boiled eggs.

Get your pane ready by having a plate of the flour, whisk your 2 remaining eggs on the second plate, add your breadcrumbs

Roll your scotch eggs in the flour first, than the egg and lastly the breadcrumbs. Set aside until ready to cook

Heat a small sauce pan with some vegetable oil and bring to 150 degrees before placing your eggs inside. Ensure you keep them moving so each side cooks evenly.

We serve it in the restaurant with a Dijon and Mayonnaise sauce but you can enjoy it with anything.  

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