Celebrity Scotch Eggs
Celebrity Scotch Eggs
Ingredients
For the Lamb Filling
- 6 tablespoons unsalted butter
- 3 leeks, medium, sliced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground fennel, or 1/2 teaspoon dried thyme
- 1 1/2 pounds ground lamb
- 1 1/2 teaspoons kosher salt
- as needed black pepper, freshly ground
For the Eggs and Breading
- 12 large eggs
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1 quart vegetable oil, for frying
- as needed flaky salt, for finishing
For the Dijonaise
- 3 tablespoons mayonnaise
- 3 tablespoons whole grain mustard
- 3 tablespoons Dijon mustard
Instructions
- 1
Melt the unsalted butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are tender, which should take about 7 minutes. Stir in the grated fresh ginger and ground fennel (or dried thyme) and sauté for an additional 30 seconds. Remove the skillet from the heat and allow the leek mixture to cool completely to room temperature. This will take approximately 20 minutes.
⏱️ 27 min
- 2
Once cooled, transfer the leek mixture to a large bowl with the ground lamb. Add the kosher salt and a generous amount of freshly ground black pepper. Mix thoroughly to combine all ingredients. Transfer the seasoned lamb mixture to the refrigerator to cool completely, about 30 minutes, which will make it easier to work with.
⏱️ 35 min
- 3
While the lamb mixture chills, bring a large pot of water to a rolling boil. Carefully add the 12 large eggs and boil for exactly 6 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath to stop the cooking process and cool them down. Once cool, carefully peel the eggs.
⏱️ 15 min
- 4
Lay a large piece of plastic wrap on your counter. Using an ice cream scoop, portion out about 1/4 cup of the chilled lamb filling onto the plastic wrap. Use the plastic wrap to press and flatten the lamb into a 1/2-inch thick disc. Carefully peel the plastic wrap away from the lamb disc. Place one peeled egg in the center of the lamb disc. Gently enrobe the egg completely with the lamb mixture, ensuring there are no cracks or exposed egg. Repeat this process with the remaining eggs and lamb filling.
⏱️ 20 min
- 5
Set up a breading station. Place the all-purpose flour in one shallow dish, the 3 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish. Roll each lamb-covered egg first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure an even coating.
⏱️ 10 min
- 6
Pour the vegetable oil into a medium pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Carefully fry the breaded scotch eggs in batches of 4, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3 minutes per batch. Adjust heat as needed to maintain oil temperature.
⏱️ 9 min•🌡️ 350
- 7
Using a slotted spoon, transfer the fried scotch eggs to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with flaky salt.
⏱️ 1 min
- 8
In a small bowl, whisk together the mayonnaise, whole grain mustard, and Dijon mustard to create the dijonaise. Serve the warm scotch eggs with the dijonaise on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Celebrity Scotch Eggs
For the Lamb Filling
- 6 tablespoons unsalted butter
- 3 leeks, medium, sliced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground fennel, or 1/2 teaspoon dried thyme
- 1 1/2 pounds ground lamb
- 1 1/2 teaspoons kosher salt
- as needed black pepper, freshly ground
For the Eggs and Breading
- 12 large eggs
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1 quart vegetable oil, for frying
- as needed flaky salt, for finishing
For the Dijonaise
- 3 tablespoons mayonnaise
- 3 tablespoons whole grain mustard
- 3 tablespoons Dijon mustard
Instructions
- 1
Melt the unsalted butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are tender, which should take about 7 minutes. Stir in the grated fresh ginger and ground fennel (or dried thyme) and sauté for an additional 30 seconds. Remove the skillet from the heat and allow the leek mixture to cool completely to room temperature. This will take approximately 20 minutes.
⏱️ 27 min - 2
Once cooled, transfer the leek mixture to a large bowl with the ground lamb. Add the kosher salt and a generous amount of freshly ground black pepper. Mix thoroughly to combine all ingredients. Transfer the seasoned lamb mixture to the refrigerator to cool completely, about 30 minutes, which will make it easier to work with.
⏱️ 35 min - 3
While the lamb mixture chills, bring a large pot of water to a rolling boil. Carefully add the 12 large eggs and boil for exactly 6 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath to stop the cooking process and cool them down. Once cool, carefully peel the eggs.
⏱️ 15 min - 4
Lay a large piece of plastic wrap on your counter. Using an ice cream scoop, portion out about 1/4 cup of the chilled lamb filling onto the plastic wrap. Use the plastic wrap to press and flatten the lamb into a 1/2-inch thick disc. Carefully peel the plastic wrap away from the lamb disc. Place one peeled egg in the center of the lamb disc. Gently enrobe the egg completely with the lamb mixture, ensuring there are no cracks or exposed egg. Repeat this process with the remaining eggs and lamb filling.
⏱️ 20 min - 5
Set up a breading station. Place the all-purpose flour in one shallow dish, the 3 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish. Roll each lamb-covered egg first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure an even coating.
⏱️ 10 min - 6
Pour the vegetable oil into a medium pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Carefully fry the breaded scotch eggs in batches of 4, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3 minutes per batch. Adjust heat as needed to maintain oil temperature.
⏱️ 9 min•🌡️ 350 - 7
Using a slotted spoon, transfer the fried scotch eggs to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with flaky salt.
⏱️ 1 min - 8
In a small bowl, whisk together the mayonnaise, whole grain mustard, and Dijon mustard to create the dijonaise. Serve the warm scotch eggs with the dijonaise on the side.
⏱️ 3 min