Garlic Chicken Mince Scotch Eggs with Crisp Breadcrumb Coating recipe

Method

1. Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).

   Preheat fully so the Scotch eggs start crisping as soon as they go in.

2. Place 4 eggs in a pan of boiling water and simmer for 7 minutes. Transfer them to cold water, cool, then peel carefully.

   Use an ice bath after boiling to stop the eggs cooking further and make peeling easier.

3. Finely grate or mince the onion and crush the garlic.

   Grating the onion helps it blend into the mince evenly and keeps the filling tender.

4. In a bowl, mix the chicken mince with the onion, garlic, salt and black pepper until well combined.

   Mix just until combined to avoid a dense, tough coating around the eggs.

5. Divide the chicken mince mixture into 4 equal portions. Flatten one portion in your hand, place a peeled egg in the centre, and wrap the chicken mince around it completely. Repeat with the remaining eggs and mince.

   Wet your hands slightly to help shape the mince evenly and seal it with no gaps.

6. Put the plain flour on a plate and the breadcrumbs on another plate. Roll each chicken-wrapped egg lightly in flour, then coat thoroughly in breadcrumbs.

   Use one hand for flour and breadcrumbs to keep the coating light and prevent clumping.

7. Place the Scotch eggs on a lightly oiled baking tray and brush or drizzle with a little plain cooking oil.

   A light oil coating encourages even browning and helps the breadcrumbs crisp in the oven.

8. Bake for 25 minutes at 200°C (Fan 180°C, 392°F, Gas Mark 6) until the chicken mince is fully cooked and the breadcrumb coating is golden. Rest for 5 minutes before serving.

   Resting briefly lets the juices settle and makes the Scotch eggs easier to slice cleanly.