Beyond Scotch Eggs
Ingredients:
The Eggs:
2 Qt vegetable oil, for frying
6 large eggs, 4 for soft boiling and the others for breading
1lb of beyond meat
1 ½ cup panko bread crumbs
¾ cup all-purpose flour
½ teaspoon ground mustard seed
1 pinch freshly grated nutmeg
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ cup parsley, finely chopped
salt
The Mustard Sauce
1 cup avocado oil
1 tsp dijon mustard
2 eggs
2 tbsp lemon juice
¼ cup whole grain mustard
Steps:
Using a 4.5 qt dutch oven or 3 qt saucepan, bring vegetable oil to 350°F (175°C). A deep fryer also works great if you have one, lol.
Prep a large bowl full of water and ice, leaving some space for eggs to cool after they cook.
Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add in 4 eggs and cover, letting cook for 6-8 minutes depending on how ‘yolky’ you want the eggs to be.
Once eggs are done, add to the ice water bowl let cool for a minute. Peel your eggs and set them aside for later.
Combine Beyond Meat, ground mustard seed, cayenne, cloves, parsley and nutmeg in a bowl and season with salt. Separate into 4 equal balls.
You’re ready to assemble the eggs. Set up your workstation with a bowl containing 2 beaten eggs, another with panko bread crumbs (seasoned with salt), another with flour (seasoned with salt), another with your eggs, another with your Beyond Meat and a ¼ sheet pan for your finished eggs.
Take one of your balls and flatten it out in the palm of your hand into a disk shape. Take an egg and place it in the center of your palm containing your Beyond Meat disk. Using both hands, wrap the Beyond Meat around the egg, making sure that it is sealed.
Once sealed, bread your egg starting with a light dredge in the flower, followed by a roll in the eggs and finished with a quick roll in the panko. During the panko step, take an extra few seconds to make sure it is properly coated. Repeat these steps for the remaining eggs.
Before you fry, make the mayo by combining avocado oil, 1 egg, dijon, 1tbsp of lemon juice and salt into a narrow vessel like a malt cup. Place the head of an immersion blender to the base of the vessel and begin to pulse on high, slowly raise the blender, emulsifying the oils and blending as it raises. By the time it reaches the top of the mixture you should have a thick mayo.
Moving onto the frying part! Confirm the oil is at 350°F (175°C). Add in your scotch eggs using a spider and let cook for 5-6 minutes, turning occasionally to ensure even cooking. Once done, remove from the oil and set on a wire rack to cool for 5 minutes.
During that time, make your mustard sauce by combining mayonnaise, the remaining egg, remaining lemon juice and whole grain mustard in a small saucepan over medium-low heat. Whisk this constantly and ensure that the heat does not get too hot (creating scrambled eggs which we don’t want). After a few minutes, your sauce should be a silky texture and is good to go. Season with salt to taste and set aside in a small bowl or remakin.
Plate with the mustard sauce and enjoy!
#vegetarian