London restaurant recipes - killer Scotch eggs from the Bull & Last

Catherine Hanly 11 February 2021

Bull and Last recipe - scotch eggs

The Bull & Last pub by Hampstead Heath has a long and rich history having stood on this site for more than 300 years. Now one of London's best gastropubs, the team behind it released a cookbook just before Christmas. It showcases 70 recipes, from their smoked eel breakfast roll to the best Sunday roasts.

We've picked a recipe of one of their best known bar snacks - the killer Scotch eggs for you to have a go at:

Killer Scotch Eggs

A British classic, best eaten in a pub, and we’re famous for ours. We’ve made a fair few of them over the years, so we know what we’re doing!

Makes 6

Chef’s Note: a deep-fat fryer is helpful here, but not essential.

INGREDIENTS

light rapeseed oil, for deep-frying, plus 2 tsp for pan-frying
1 small onion, finely diced
1 large garlic clove, finely chopped
6–8 sage leaves, chopped
6 eggs, at room temperature
300g pork mince
150g pork sausagemeat
sea salt and freshly ground black pepper
English mustard, to serve

For the coating

100g plain flour
200ml whole milk
2 eggs
120g panko breadcrumbs

Method:

Heat the 2 teaspoons of oil in a frying pan over a medium-low heat, add the onion and garlic and sweat until soft but not coloured. Remove from the heat, add the chopped sage leaves, season with salt and pepper and allow to cool.
Bring a medium saucepan of water to the boil. Place all 6 eggs in the water quickly and carefully, and cook for exactly 5 minutes and 45 seconds (a digital timer is useful here). While they are cooking, fill a mixing bowl with a handful of ice cubes and add some cold water.
When the eggs are cooked, carefully lift them out of the water with a slotted spoon and put them straight into the bowl of ice to stop them cooking.
Put the pork mince, sausagemeat and cooled onion and garlic mixturein a mixing bowl. Season with salt and pepper and mix everything together very well before weighing out into 6 balls (each ball should weigh roughly 75g).
Now, remove the eggs from of the iced water and carefully peel off the shells. . . Spread a piece of clingfilm about 60cm long out on the worktop, then foldit over lengthways to make it double the thickness. Pat a ball of pork meatin the centre of this clingfilm and flatten to create a round shape about 10–12cm in diameter. Put an egg on top and use the clingfilm to help roll the meat around the egg. Use your hands to press it gently to shape it and hold it together (remembering there is a soft egg in the middle). Remove from the clingfilm and set aside, then repeat with the remaining balls and eggs. Place in the fridge for 20 minutes minimum.
Heat rapeseed oil in a deep-fat fryer (or heat it in a heavy-based, deep pan) until it reaches 165°C/350°F. If you don’t have a thermometer, test the oil by dropping in a cube of bread – it should brown in 30 seconds.
Place the flour in a wide, shallow bowl and season it with salt and pepper. Whisk the milk and eggs together in a second bowl until smooth. Lastly, place the panko breadcrumbs in a third bowl. Now you are going to coat the Scotch eggs – have a slotted spoon ready. Place a cooling rack inside a baking tray, ready for draining the fried eggs.
Lightly dust a chilled egg with flour all over, then submerge it completely in the milk and egg mix. Remove with the slotted spoon so it is only lightly coated then place it in breadcrumbs, moving it quickly to coat completely. Use your hands to press the crumbs onto the egg evenly if you need to. Return the Scotch egg to the milk and egg mix for a second coating, then back into the breadcrumbs for a final coating. Repeat this process for all 6 eggs.
Depending on the size of the fryer (or your pan), you may need to fry the eggs in batches. Cook the eggs for 5 minutes and 15 seconds, then lift them from the oil with a slotted spoon and drain before transferring to the cooling rack and tray. Season with salt and pepper and allow to rest for 10–12 minutes.
To serve cut each egg in half, season with salt and pepper and put a generous blob of mustard on the side.

The Bull & Last - a pub and coaching inn

Ollie Pudney & Joe Swiers

The Bull & Last epitomises all that is great about British cooking,

showcasing the pub’s back-to-basics style, alongside engaging essays, stories and the history of a place and area - a place that excels in the art of hospitality. The book will make itself at home in any kitchen; with stunning photography destined to help induce mouth-wateringly delicious results.

The Bull & Last by Ollie Pudney & Joe Swiers with photography by Joe Howard is published by Etive Pubs available from thebullandlast.co.uk. If you buy from them you also get a free scotch egg!