Prep time: 45 minutes (plus marination time)
Cook time: 25 minutes
For the marinated eggs
4 large eggs
90ml soya sauce
45ml rice vinegar
For the chicken mixture
2 spring onions
5cm piece fresh ginger
400g chicken sausages
1 tsp sesame oil
SpinneysFOOD Fine Salt, to taste
For the coating
30g cake ﬂour
2 large eggs
100g panko breadcrumbs
2L SpinneysFOOD Pure Sunﬂower Oil
For the dipping sauce
2 tbsp hoisin
50ml rice vinegar
1 tbsp soya sauce
5cm piece fresh ginger
1 garlic clove
1 red chilli
10g SpinneysFOOD Fresh Coriander
1 Lower the four eggs into boiling water. Cook for 5 minutes, then rinse under cold water and leave in iced water for 10 minutes to cool completely.
2 Peel and put the eggs in a large zip-top bag with the soya sauce and rice vinegar. Leave to marinate in the fridge for at least an hour (or overnight if you want to get ahead).
3 Finely chop the spring onions and grate the ginger. Strip the skins from the sausages, then mix the sausage meat with the spring onions, ginger and sesame oil and season well.
4 Divide the mixture into 4 balls of 100g each, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs.
5 Drain the marinated eggs then dust with the cake flour.
6 Place each egg on one of the chicken mixture circles. Use the cling film to mould the chicken mixture around each egg, ensuring there are no gaps.
7 Beat the two raw eggs.
8 Roll each Scotch egg in flour, then in the beaten egg, finishing with the breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating.
9 Chill until ready to cook.
10 Fill 1⁄3 of a large pot with the oil and heat it to to 180°C.
11 Fry each egg for approx. 5 minutes, turning a few times, or until golden and crisp.
12 To make the dipping sauce, combine the wet ingredients. Slice the ginger and crush the garlic, finely chop the chilli and chop the coriander. Stir it all into the sauce.
13 Serve the Scotch eggs alongside the dipping sauce.
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