Tired of egg salad? Here’s an international twist on an Easter favorite

Scotch eggs are a popular picnic food in the United Kingdom, and in this Thai-spiced version, they have lemongrass, lime leaves and a hint of red chili. Photo by  Paul Winch-Furness.
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Scotch eggs are a popular picnic food in the United Kingdom, and in this Thai-spiced version, they have lemongrass, lime leaves and a hint of red chili. Photo by Paul Winch-Furness.
Scotch eggs are a popular picnic food in the United Kingdom, and in this Thai-spiced version, they have lemongrass, lime leaves and a hint of red chili. Photo by  Paul Winch-Furness.

Scotch eggs are a popular picnic food in the United Kingdom, and in this Thai-spiced version, they have lemongrass, lime leaves and a hint of red chili. Photo by Paul Winch-Furness.

Scotch eggs aren’t as popular in the U.S. as in the U.K., but around Easter, when you’re looking for ways to use up those hard-boiled eggs, Americans might want to consider these meat-wrapped, fried delicacies.

In her new book, “Egg,” Blanche Vaughan shares this Thai-inspired version, which uses lemongrass, lime leaves and chili to season the meat. She suggests using leftover cooked risotto for the coating if you want to skip the meat, and you could bake these for 25 minutes at 375 degrees instead of frying.

Thai-Spiced Scotch Eggs

These are not as time-consuming to make as you might imagine and are infinitely more enjoyable for being homemade. Scotch eggs are the perfect picnic snack or packed lunch.

— Blanche Vaughan

4 eggs
Oil, for frying (such as sunflower)
For the casing:
14 oz. minced pork or sausage meat
1-2 stalks lemongrass, tough outer layers removed, finely chopped
4 lime leaves, finely chopped
1 small clove garlic, crushed to a paste with a pinch of salt
1 hot red chili, seeded and finely chopped
2 Tbsp. soy sauce
Small bunch of coriander, finely chopped
1 tsp. brown sugar
1/3 cup all-purpose flour, seasoned with salt and pepper
1 egg, beaten
Splash of milk
1/2 cup panko breadcrumbs

Put the eggs in a pan and cover with cold water. Bring to the boil, then turn down the heat and cook for 5 minutes. Drain and let cool until warm enough to handle. Peel and set aside.

Put all the ingredients for the pork casing (through the sugar) into a large bowl and mix well with your hands. If you want to test or alter the seasonings at this stage, you can fry a teaspoonful of the mixture in a hot pan and then taste and adjust accordingly.

Take three shallow bowls and put the seasoned flour into one, the beaten egg mixed with milk in another and the breadcrumbs in a third. Next to the bowl of flour, put your cooked eggs.

Lay a sheet of baking parchment or plastic wrap on top of a clean work surface and put the pork mixture onto it. Lay another sheet over the top and gently press to make a thin, flat disk. Peel off the top layer of paper.

Dip each cooked egg in flour and dust off any excess. Lay the eggs on the meat in an evenly spaced line and lift the bottom layer of paper to wrap the mixture over the top of the eggs, then peel the paper back to reveal the covered eggs.

Cut the meat into four portions (being careful not to slice through your egg). Dust your hands with flour and press the meat-covered egg between your palms and form a round shape.

Lightly dust a covered egg with seasoned flour, then dip it into the beaten egg and finally coat in breadcrumbs.

Choose a pan that is deep enough for the eggs to be covered in the oil. (The author sometimes use a smaller pan and cook them one at a time, which requires less oil. Alternatively, choose a larger pan and double the amount of oil, up to 1.5 liters. You can reuse the oil for another purpose.)

Heat the oil until it reaches 340 degrees. Using tongs or a slotted spoon, lower the eggs into the oil. Fry for about 7 minutes until they are golden on the outside and the sausage meat is cooked through. Remove to a plate and cover with paper towels, then serve. Serves 4.

— From “Egg: Recipes” by Blanche Vaughan (Harper Design, $29.99)


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