How to make scotch eggs

If you’re wondering how to make scotch eggs, you’re in luck. We asked Tim Anderson, MasterChef winner and owner of Nanban, for his award-winning recipe. In The Scotch Egg Challenge 2018 Tim’s Japanese-inspired version won first place thanks to its punchy flavours of spring onion, garlic and soy. As part of Tim showing you how to make his delicious scotch eggs at home he explains how to soy-marinate eggs for a really delicious flavour.

Ingredients:

For the eggs

  • 4 eggs
  • 200ml water
  • 1 lapsang souchong tea bag
  • 1 star anise
  • 100ml soy sauce
  • 1tbsp mirin
  • 1tbsp rice vinegar

For the pork mixture

  • 400g pork mince
  • 2 spring onions, finely sliced
  • 4 cloves garlic, minced
  • 60g menma bamboo shoots, finely chopped
  • ¼ Scotch bonnet chilli, deseeded and finely chopped
  • ½ tsp salt
  • ¼ tsp white pepper

For the coating

  • 2 eggs
  • 1 tbsp oil
  • 100g strong white bread flour
  • 150g panko
  • oil, for deep-frying
  • tonkatsu sauce, to serve