Kimchi Scotch Egg

The Precision Dual Platform Digital Kitchen Scales make light work of the weighing and measuring needed to assemble these eggs. After which, to get that crunchy exterior, juicy meat and a still-oozy egg at the centre, you’ll need to keep on top of the temperature of the fat in the pan. Here, the Heston Blumenthal Digital Meat Thermometer comes into its own, allowing you to reach and maintain that optimum 190°C like a true pro.

Kimchi Scotch EggsMakes 6

To make the kimchi, cut the cabbage into quarters and rub salt between each leaf. Place in the fridge for a few hours until the leaves wilt slightly (the leaves should bend without snapping). Combine the ginger and garlic with the chili and spring onions and add the fish sauce, honey and chilli powder. Lightly rinse the wilted kimchi with cold water, then rub the chilli mix into every part of all the cabbage leaves. Neatly place each piece of cabbage into a container and cover with cling film, leave to ferment for 1 week at room temperature.

For the Scotch eggs, combine the sausage meat, salt, cayenne pepper and a generous crack of black pepper. Set aside.

Bring a large pan of water

to the boil. At the same time, have a large bowl of iced water on hand. Once the water begins to boil, add the eggs and cook for 2 minutes before removing and immediately plunging into the iced bath. While the eggs are cooling, finely chop the kimchi. Carefully remove the shells from the eggs.

Flatten 40g portions of the sausage meat into patties large enough to wrap around the egg. Spread 17g of chopped kimchi onto each patty and carefully wrap each egg in the sausage meat. Press the meat to seal the egg completely, taking care not to damage the egg inside. Place in the fridge for 20 minutes

Preheat the oven to 190°C. Prepare one bowl containing the flour; a second bowl

containing the beaten egg mixed with the mustard; and a third bowl containing the breadcrumbs.

Roll each Scotch egg in the flour, gently tapping off any excess, then dip in the egg mixture. Allow excess egg to run off, then roll in the breadcrumbs until completely coated. Place in the fridge.

When ready to cook, heat the oil in a large, deep pan (filling no more than ¾ of the way) to 190°C. Deep-fry the Scotch eggs, 3 at a time (so as not to over-crowd the pan and reduce the temperature of the oil) for 2 minutes before removing with a slotted spoon and placing on a cooling rack set over a tray. Do the same with the second batch of 3. Place the tray in the oven for 4 minutes, then remove and serve.

For the kimchi1 Chinese cabbage30g salt1 clove garlic, peeled and minced10g fresh ginger, peeled and minced1 red chili, finely sliced50g spring onions, finely sliced1g fish sauce40g honey40g Korean chilli powder

240g good-quality pork sausage meat removed from casings½ tsp saltpinch cayenne pepperfreshly ground black pepper6 quail eggs100g reserved kimchi,

fermented for at least 1 week4 Tbsp plain flour1 egg, lightly beaten½ Tbsp Dijon mustard60g Japanese breadcrumbsgrapeseed oil, for deep-frying

For the Scotch eggs

Heston Blumenthal Precision Dual Platform Digital Kitchen Scales by SalterMODEL NUMBER 1049A HBBKDR

www.salterhousewares.co.uk /SalterUK/SalterUK /salteruk/