CHICKEN SCOTCH EGGS
Chef Bridget Davis
Gluten free | No added fat | Dairy free | Sugar free
Makes 7 serves
Why it’s delicious
I first tried a Scotch Egg in the home of the fabled egg, England. I was in pub, questioning why it was called a Scotch egg only to discover that the egg got its name from the smashing or mincing of the meat that covers the egg, which is referred to as scotching.
Here, our scotch eggs are done with a flavoursome chicken mince wrapped around a boiled egg and then cooked in the air fryer. Its tasty, portable and a wonderful breakfast dish.
Helpful hints and tips
You will need an air fryer for this recipe
Meal prep ideas
You can make these scotch eggs in advance. They will last 4 days in the fridge or you can
vacuum seal them and increase their fridge shelf life up to 2 weeks.
- 1 tsp baking soda
- 7 eggs
- 490 g (1.1 lb) raw chicken breast, roughly chopped
- 1 green apple, peeled, cored and diced, optional
- 2 tsp chopped ginger
- 2 tsp chopped garlic
- Small handful coriander leaves
- Small handful parsley leaves
- 1 tbsp + 7 tsp Bridget’s sticky sauce
- Himalayan salt and freshly ground black pepper
Bring a medium sized pot of water to the boil along with the baking soda and using a large spoon, carefully lower the eggs into the boiling water. For soft boiled eggs, boil for 4 ½ minutes . For semi hard, boil for 5 ½ minutes and for hard boiled, boil for 6 ½ minutes.
Remove the pot immediately from the heat and run the pot under cold water to stop the eggs from cooking. As soon as you can pick the egg up, carefully roll the egg on the bench to crack the shell which will help the egg to cool down more quickly. Set the eggs aside to cool more while you prepare the chicken mixture.
Place the chicken breast, apple if you are using, ginger, garlic, fresh herbs, and 1 tablespoon of sticky sauce into the bowl of a blender or food processor. Season with a little salt and pepper and blend on high until very well combined.
Using a set of scales, evenly portion the chicken mince into 7 piles.
Very carefully continue to peel the eggs, making sure not to split the eggs as you do so. Take your time with the peeling if you need to.
Take a pile of the mince and flatten it as much as possible in the palm of a your very clean hand. Sit the egg on top of the mince and bring the mince up to cover the egg as evenly as possible. This may take a little practice to get right, so take your time.
Once all the eggs are covered, preheat your airfryer for 2 minutes on 180C (350F) Add the rest of the sticky sauce to a bowl and roll the scotch eggs in the sauce to fully cover the outside of the eggs.
Place the eggs inside the air fryer basket and cook for 7-8 minutes until well covered and the mince is fully cooked. Cool the eggs before storing in the fridge.
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This recipe is copyright to Chef Bridget Davis.