EP 6 - how to make convenience store scotch eggs


Heat a pot of water to the boil. Once boiling, lower eggs into boiling water, and start a timer for 6 minutes. Maintain water at a simmer and prepare an ice bath. At the 6 minute mark, shock eggs in ice bath. When eggs are cool enough to handle, peel them.

Remove onigiri rice, mash together with chilli tuna, add mayonnaise until the rice is creamy and sticks together well. Chill rice in the fridge

Cut away the edges of the white bread, dehydrated center of bread at 60C for 6 hours. Then pound as fine as possible.

Crush potato chips and crackers, reserve

Using clingfilm, roll out the rice mixture until it is approximately 0.25cm thick, place the 6 min egg in the center of the rice, then holding the exterior of the cling film, gently wrap the rice around the egg. Pressing firmly so that the rice holds together, but not too hard that the egg breaks apart. Freeze wrapped egg for approximately 15 mins

Dip the wrapped egg into dehydrated bread powder, then into eggwash, then into crushed chips and crackers. Deep dry at 150C until the crust is golden brown. Slice and serve