Astound your guests with this spiced scotch egg from Madeleine Shaw; It ticks all the boxes for a delicious treat that looks impressive and tastes even better
Words Miriam Carey
This gooey-in-the-middle scotch egg with a chickpea crust is the perfect starter for any spring dinner party. Guaranteed to impress, it’s easier to whip up than you’d think, and – coming from healthy chef Madeleine Shaw – is far more guilt-free than any supermarket knock-off. What’s more, it’s an ideal way to show of the star ingredient: a Clarence Court Braddock White duck eggs. The rich golden yolks guarantee an Instagram money shot.
Vegetarian Spiced Chickpea Scotch Egg from Madeleine Shaw
Cooking time: 25 mins
5 Clarence Court Braddock White duck eggs
1 400g can of chickpeas, drained and rinsed
2 spring onions
2 tbsp tahini
½ tsp cumin
½ tsp salt
2 tbsp flour
2 tbsp sesame seeds
1 tbsp olive oil
Heat the oven to 180ºC/350ºF/Gas 5.
Soft boil 4 eggs in simmering water – 5 minutes should do it for a nice runny yolk – then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to the side.
In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.
Dust the egg with a little flour then grab ¼ of the chickpea mixture and wrap it around the egg. Dust again with a little more flour. Brush the egg white over your scotch egg then roll it in breadcrumbs and sesame seeds. Repeat for the remaining 3 eggs.
Finally brush with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.