CORNED BEEF EGG

Corned Beef Scotch Egg

Tinned corned beef, Ok. it may not exactly be high on the culinary radar, but it’s a staple of any a corner ‘Happy Shopper’, You know that silver cubic tin, you’ve seen lurking on your local top shelf, the one with the weird key?! Well with a bit of tinkering, a beautifully oozing soft-boiled egg, and a few fresh ingredients it can be transformed into a surprisingly satisfying bite. Perfect for that ‘I feel slightly delicate’ 2 pm corner shop crawl. It might just save your life.

Corned Beef Scotch Egg Recipe- Ingredients photograph | Pic-nik: A conversation of food

(makes 2)

CORNED BEEF SCOTCH EGGS

3 Eggs, 1 beaten
1 tin Corned beef
1 Shallot, finely chopped
Juice of 1/2 a lime
2tbsp  Coriander, chopped
2 tbsp Creamed horseradish
1 tsp Sugar
1tsp Smoked paprika
1tsp Cayenne pepper
100g Plain flour
1 packet Instant mash potato flakes

Corned Beef Scotch Egg Recipe - finished dish photograph | Pic-nik: A conversation of food

Place the eggs in a saucepan of boiling water and cook for 6 minutes. (This will result in a nice runny yolk, but cook for longer if a firmer set  is preferred). Once the time is up immediately put the cooked eggs in a bowl of ice water, to prevent them cooking further. put to one side until needed

Meanwhile, remove the corned beef from its tin, cut away the excess fat that is around the block and flake the meat into a bowl using a fork.
Add all the remaining ingredients, minus the beaten egg, flour and mash potato flakes, season with a little pepper and mix to combine.

Corned Beef Scotch Egg Recipe - finished dish photograph | Pic-nik: A conversation of food

To make the scotch eggs, take a chilled egg and using slightly wet hands, mould some of the corned beef mixture around it, fully encasing it with the meat and ensuring that there are not gaps. Repeat for the other egg.

To coat the eggs, put the beaten egg in one a bowl and the mashed potato in another, roll each egg in a little flour and then in the beaten egg. Roll each in the mashed potato flakes only completely covered.

To cook the eggs, Heat a saucepan of oil until hot, (you can test this by dropping in a cube of bread. If it instantly bubbles to the top, the oil is hot enough) Gently lower each egg into the oil (Cook in batches) and cook until golden brown. Once cooked remove from the oil and drain on kitchen towel.

Corned Beef Scotch Egg Recipe - finished dish photograph | Pic-nik: A conversation of food

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