This classic British pub snack gets a spicy Middle-Eastern makeover.
Duck eggs have incredibly rich, creamy yolks and a higher yolk to white ratio to hens eggs, meaning they’re the biggest, most decadent scotch eggs going. Perfect enjoyed just out of the oven with a runny yolk, or cold with piccalilli or your favourite chutney.Like this?
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- 6 duck eggs
- 3 hens eggs
- 1 x 400g tin of chickpeas
- 25g coriander
- 1 tsp harissa paste
- 2 white onions
- 2 garlic cloves
- 1 tsp ground cumin
- Juice from 1/2 lemon
** From the Larder **
- 150g fresh breadcrumbs
- 3 tbsp plain flour
- 1 tsp ground coriander
Here’s how you do it
- Pop 6 duck eggs into a large pan of cold water and bring to the boil. Once boiling, turn the heat down slightly and let it simmer for five minutes. Using a slotted spoon, remove the duck eggs from the pan and plunge immediately into cold water. Once cooled completely, peel the eggs and set aside.
- Take 3 baking trays or deep dishes. Into one, break 2 hens eggs and whisk lightly with a fork to combine. Into the second, add your breadcrumbs and into the third add your plain flour. Season the flour with a good pinch of salt and pepper and mix.
- For the falafel mixture, finely dice the onions and crush the garlic. Add to a frying pan and cook slowly with a glug of oil for around 10 minutes until soft, stirring frequently. Next add the cumin and coriander and stir on the heat for a few more minutes. Tip the mixture into a food processor and add the drained chickpeas, coriander, harissa paste, lemon juice, the final hens egg and a pinch of salt and pepper. The mixture should be soft but not runny, so add an extra tablespoon of flour if it looks too wet.
- Preheat the oven to 200°C and a deep fat fryer to 150°C (if you don’t have one, half fill a deep saucepan with frying oil and leave to heat gently). Remove the mixture from the food processor and with well floured hands divide the mixture into 6 balls. Take one ball in your palm, flatten then place a peeled duck egg into the centre and wrap the mixture around it to enclose the egg. Roll between your two hands to make a ball. Dip the ball into the beaten egg, roll in flour, then dip in the egg again before rolling in the breadcrumbs. Keep on a baking tray while you repeat with the remaining duck eggs.
- Once your oil is at 150°C (you can check this by adding a cube of bread. If the bread rises to the top and goes golden brown in around 15 seconds, the oil is ready). Deep fry the scotch eggs one egg at a time depending on the size of the pan. You want a light golden crumb so keep turning the eggs to keep the colouring even. Remove from the pan and drain onto kitchen paper.
- Once all the eggs have been fried, place them on a baking tray, cover in tin foil and bake in the oven for 15 minutes.
Top tip: When peeling the eggs, we like to roll them gently on a hard surface to form tiny cracks on the shell. Then begin to peel, using the inner film to break away the shell. Once peeled, dunk into cold water to remove any shell shards.