Thursday, 18 October 2018

Arbroath Smokie Scotch egg

Paul Clerehugh, owner and head chef at the Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.

WITH Burns Night this weekend, this Scottish twist on a scotch egg should keep the kippers and kilts happy.

Trick to the runny quails egg yolk is to break the raw egg into a 50/50 mix of water & white wine vinegar, after 10 minutes the eggs have puckered back into the perfect egg shapes, poach them for 60 seconds in simmering water until just set.

Wine and Dine

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