Starter

Devon Cookery School Lamb and Harissa Scotch Eggs

Posted by
Devon Cookery School
Posted on
28 Apr 2021
DifficultyIntermediate

These spicy Harissa lamb scotch eggs make a brilliant starter served warm with a peppery salad and a choice of harissa mayo and a herby lemon and garlic mayo. You can also make mini ones by using 10 quail eggs instead of the 4 normal eggs.

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Makes4 Servings
Prep Time45 minsCook Time7 minsTotal Time52 mins
 4 Free Range Medium Eggs
 500 g Lamb Mince
 2 tbsp Harissa Paste
 Sea Salt
 Lemon, zested
 2 tbsp Finely chopped parsley, optional
Crumb Mix
 250 g Plain Flour
 500 g Panko Breadcrumbs
 3 Eggs
 Rapeseed / Vegetable Oil (for frying)
1

Prick the eggshells with cocktail sticks on the bottom of each egg to release the air bubble. Place in boiling water, for 4 minutes, then refresh in iced water. Once cooked, carefully peel the eggs. (Tip: Older eggs are easier to peel since they develop an air pocket between the shell and white).

2

Mix the mince with the harissa, lemon zest, a big pinch of salt and parsley and divide the mixture into 125g portions. Press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets.

3

Refrigerate for 30 minutes. In separate containers, lay out the breadcrumbs, flour and whisked eggs.

4

Preheat a deep-fryer or a heavy based saucepan filled with vegetable or rapeseed oil to 175C. (if you don’t have a thermometer, check for when a few breadcrumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot.

Ingredients

 4 Free Range Medium Eggs
 500 g Lamb Mince
 2 tbsp Harissa Paste
 Sea Salt
 Lemon, zested
 2 tbsp Finely chopped parsley, optional
Crumb Mix
 250 g Plain Flour
 500 g Panko Breadcrumbs
 3 Eggs
 Rapeseed / Vegetable Oil (for frying)

Directions

1

Prick the eggshells with cocktail sticks on the bottom of each egg to release the air bubble. Place in boiling water, for 4 minutes, then refresh in iced water. Once cooked, carefully peel the eggs. (Tip: Older eggs are easier to peel since they develop an air pocket between the shell and white).

2

Mix the mince with the harissa, lemon zest, a big pinch of salt and parsley and divide the mixture into 125g portions. Press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets.

3

Refrigerate for 30 minutes. In separate containers, lay out the breadcrumbs, flour and whisked eggs.

4

Preheat a deep-fryer or a heavy based saucepan filled with vegetable or rapeseed oil to 175C. (if you don’t have a thermometer, check for when a few breadcrumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot.

Devon Cookery School Lamb and Harissa Scotch Eggs
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