Indulge in the deep umami flavors of this Scotch egg, featuring a perfectly cooked tea egg encased in savory shiitake mushrooms and mirin. Each bite delivers a satisfying panko crunch, followed by a rich, earthy taste that elevates the classic dish. It’s an irresistible fusion of textures and delicate flavors that redefines this classic comfort food
Difficulty
Easy
Ingredients
- Marinated Egg Ingredients:
- 8 Large Eggs
- 240g (1 Cup) Chicken Stock
- 80g (⅓ Cup) Soy Sauce
- 80g (⅓ Cup) Sake
- 25g (2 Tbsp) Sugar
- 30g (2 Tbsp) Fresh Ginger
- Duxelle Ingredients:
- 20g (1 ½ Tbsp) Vegetable Oil
- 250g (½ LB) De-stemmed Shitake Mushroom
- 15g (1 ½ Tbsp) Minced Garlic
- 30g (3 Tbsp) Fine Diced Shallots
- 75g (¼ Cup) Sake
- 2g (½ Tbsp) Fresh Thyme
- 2g (½ tsp) Salt
- 1g (¼ tsp) Pepper
- 2.5g (¾ tsp) Moo Gloo RM
- 5g (½ Tbsp) Milk Powder
- Breading Ingredients:
- 120g (1 Cup) AP Flour
- 140g (2 Cups) Panko Bread Crumbs
- 3 Large Eggs
Equipment
- Medium Saucepan
- Small Saucepan
- Cake Tester
- Plastic Food Film
- Medium Bowl
- Timer
- Food Processor
- Large Saute Pan
- Offset Spatula
Timing
Active Time: Total Time:
Yield
8 Umami Scotch Eggs
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Create Tea Eggs
In the medium saucepan add all the ingredients except the eggs to the small saucepan and bring to a boil for about 2 to 3 minutes. Turn off the heat and let it come to room temperature before using.Fill the medium saucepan with water halfway and bring to a boil.Using the cake tester, puncture a small hole at the bottom of each egg. Prepare an Ice bath for the eggs.Carefully place the eggs in the boiling water and set a timer for 6 minutes.When the timer is up immediately place the eggs in the ice bath and let cool at least 30 minutes.Carefully peel the eggs starting at the bottom where you punched the small hole.Place the eggs in a container and pour the cooled marinade over the top until the eggs are submerged and refrigerate. Let the eggs marinade for a minimum of 24 hours.
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Create Shitake Duxelles
Pulse the shitake mushroom in the food processor 3-4 times until coarsely chopped and reserve for later.In the large saute pan over medium heat add the oil and sweat out the minced shallots and garlic, about 10 minutes.Add the thyme and cook until fragrant. Deglaze with the sake.Add the mushrooms and cook until all the liquid renders and reduce until a soft paste forms. Reserve duxelle in the fridge.Chef Note: The milk powder and Moo Gloo RM will be added right before we coat the Scotch Eggs.
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Create Scotch Egg
Dry mix the Moo Gloo RM and the milk powder and thoroughly mix it into the duxelles.Place a piece of food film on your workstation and spoon 50 grams of duxelle in the center of it.Using an offset spatula work it down to a thickness of about ⅛ inch. Place the egg in the middle and pull up the four corners of the food film and work the duxelle up the sides of the egg until it covers the entire egg.Twist the four corners of the food film to seal the egg and tie it in a knot. Do this with the remaining eggs and let it set up in the refrigerator for 2 hours.
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Fry Scotch Egg
Set up your breading station. Roll the egg in flour, egg and the panko bread crumbs.Fry at 350 degrees fahrenheit for 3-4 minutes.