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Scotch eggs

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Scotch eggs recipe for the Thermomix TM6

Useful Items

Slotted spoon, bowl, paper towel, stove top, large non-stick frying pan, plate

Hints & Tips

  • To check that your oil is at 170°C, use a thermometer or drop a small cube of bread into the oil; bread will turn golden brown in 20 seconds at 170°C.
  • Scotch eggs can be prepared in advance and kept in the fridge for up to 2 days.

Ingredients

Eggs
  • 6 eggs, chilled
  • water, to fill (to the 1L fill level)
Scotch Eggs
  • 50 g eschalot, cut into halves
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 600 g beef, sinew free, cut into pieces (3 cm) and partially frozen
  • 2 eggs
  • 15 g English mustard
  • 70 g dried breadcrumbs
  • 1 ½ tsp sea salt
  • ½ tsp ground white pepper
  • plain flour, to dust
  • 1500 g vegetable oil

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Instructions

Eggs

  • Place eggs into mixing bowl, add water (to the 1L fill level) and start Egg Boiler /Medium. Carefully transfer eggs into simmering basket and place under cold running water to stop the cooking process. When eggs are cool enough to handle, peel and set aside.
Scotch Eggs
  • Place eschalot and parsley into mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  • Add beef and mince 16-20 sec/speed 8, until evenly minced. Scrape down sides of mixing bowl with spatula.
  • Add 1 of the eggs, mustard, 20 g of the bread crumbs, salt and pepper, then mix 15 sec/speed 4. Place in a bowl and divide mixture into 6 equal portions.
  • Crack remaining egg into a bowl and whisk. Place a bowl onto mixing bowl lid and weigh remaining 50 g breadcrumbs into it. Place flour into another bowl and set aside.
  • Set aside a plate. Dust 1 of the peeled eggs with flour, wrap 1 portion of the meat mixture around egg to form a ball, then carefully squeeze to seal. Dip in the whisked egg, then into the breadcrumbs and set aside on a plate. Repeat steps with remaining peeled eggs.
  • Line a plate with paper towel and set aside. Place a deep frying pan over medium heat, add oil and heat to 170°C (see Tips). Using a slotted spoon, carefully add Scotch eggs to pan and deep fry for 5 minutes or until golden brown and cooked. Carefully remove eggs with the spoon and place onto prepared plate to drain. Serve as desired.
View this recipe on Cookidoo

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