Recipes, re-invented from cooking shows
Lamb Scotch Eggs
Prep. Time:
Baking Time:
Total Time:
25 minutes
15 minutes
55 minutes
Serves:
4 scotch eggs
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: a quintessentially British gastropub form rerouted through South Asian spice logic. Spiced lamb mince encases soft-boiled quail eggs, double-coated in panko and deep-fried to a cr...
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Ingredients
Quail eggs (4; at room temperature) Lamb mince, 20% fat (280g / 10 oz) Ground cumin (2g / 1 tsp) Ground coriander (1g / ½ tsp) Garam masala (1g / ½ tsp) Garlic cloves, finely grated (2) Fresh ginger, grated (4g / 1 tsp) Gochugaru Chilli flakes (1g / ½ tsp) Fine salt (1 tsp) Plain flour (60g / ½ cup; for dredging) Large eggs, beaten (2; for egg wash) Panko breadcrumbs (80g / 1 cup; for coating) Vegetable oil, for deep-frying (1 litre / 4 cups)
Method
1. Bring a small pan of water to a rolling boil. Carefully lower in the quail eggs and cook exactly 2 minutes 15 seconds for a running yolk. Transfer immediately to iced water for 2 minutes. Peel very carefully — quail shells are fragile. 2. In a bowl, combine lamb mince, cumin, coriander, garam masala, garlic, ginger, chilli flakes, and salt. Mix with your hands until spices are evenly distributed. Divide into 4 equal portions. 3. Working with wet hands, flatten a mince portion into a thin disc in your palm. Place a peeled quail egg in the centre. Bring the mince up and around, pressing firmly to seal with no gaps or thin patches. Roll into a smooth ball. Refrigerate 15 minutes to firm. 4. Set up three bowls: seasoned flour, beaten eggs, panko breadcrumbs. Roll each scotch egg in flour (shake off excess), then egg wash, then panko, pressing crumbs to adhere. For extra crispiness, repeat the egg wash and panko step. 5. Heat oil in a deep saucepan to 175°C / 350°F. Fry scotch eggs 3–4 minutes, turning, until deeply golden and the mince is cooked through (internal temperature 75°C / 165°F). Drain on a rack and rest 2 minutes before halving to serve.
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Instructions
1. Bring a small pan of water to a rolling boil. Carefully lower in the quail eggs and cook exactly 2 minutes 15 seconds for a running yolk. Transfer immediately to iced water for 2 minutes. Peel very carefully — quail shells are fragile.
2. In a bowl, combine lamb mince, cumin, coriander, garam masala, garlic, ginger, chilli flakes, and salt. Mix with your hands until spices are evenly distributed. Divide into 4 equal portions.
3. Working with wet hands, flatten a mince portion into a thin disc in your palm. Place a peeled quail egg in the centre. Bring the mince up and around, pressing firmly to seal with no gaps or thin patches. Roll into a smooth ball. Refrigerate 15 minutes to firm.
4. Set up three bowls: seasoned flour, beaten eggs, panko breadcrumbs. Roll each scotch egg in flour (shake off excess), then egg wash, then panko, pressing crumbs to adhere. For extra crispiness, repeat the egg wash and panko step.
5. Heat oil in a deep saucepan to 175°C / 350°F. Fry scotch eggs 3–4 minutes, turning, until deeply golden and the mince is cooked through (internal temperature 75°C / 165°F). Drain on a rack and rest 2 minutes before halving to serve.
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Ingredients
Quail eggs (4; at room temperature)
Lamb mince, 20% fat (280g / 10 oz)
Ground cumin (2g / 1 tsp)
Ground coriander (1g / ½ tsp)
Garam masala (1g / ½ tsp)
Garlic cloves, finely grated (2)
Fresh ginger, grated (4g / 1 tsp)
Gochugaru Chilli flakes (1g / ½ tsp)
Fine salt (1 tsp)
Plain flour (60g / ½ cup; for dredging)
Large eggs, beaten (2; for egg wash)
Panko breadcrumbs (80g / 1 cup; for coating)
Vegetable oil, for deep-frying (1 litre / 4 cups)
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