In case you’ve ever tried making a traditional Scotch egg, you know that this is deep fried snack with a boiled egg wrapped in a meat patty. For a healthier version, this vegetarian Scotch egg uses edamame beans and peas for the outer layer and is steamed in stead of deep fried. To give it an Asian twist I’ve used coriander and edamame and toasted sesame seeds for the outer layer.
EDAMAME WHAT?
Edamame are vibrant green soy beans that originate from Asia. They are often eaten in China, Japan and Korea and you might know them as a steamed appetizer served in their pod sprinkled with salt. In a Japanese Izakaya, it’s seen as the perfect accompaniment to a beer. There’s a reason why this starter is always served warm. You should always cook edamame beans before you eat them. This is because raw pulses (or legumes) contain a natural toxin called lectin. 
VEGETARIAN SCOTCH EGG WITH EDAMAME
To make the Scotch egg, you’ll need to bring a large pan with water to the boil. Carefully place two cold eggs in the water and bring it back to the boil. Boil the eggs for 5 minutes. In the meantime prepare a bowl with ice water and place the eggs in the cold water once they’re done. Whisk the remaining egg in a bowl and put aside. Toast the sesame and place them on a plate.
Next, we’ll make the filling. Put the peas and edamame in a bowl and pat them dry with kitchen paper. Place the arugula, peas, coriander, cheese, salt, lemon zest and black pepper in a blender and mix until a coarse puree. Season to taste with extra lemon zest, salt or pepper. Now add the flour and 15 grams of the whisked egg and mix one more time to combine.
As you’ve made an ice water bath for the eggs, this should help with peeling away the shell. Carefully peel the eggs and roll them through some flour, dust remaining flour off.
MAKING VEGETARIAN SCOTCH EGG
Now, let’s wrap the eggs! Weigh 85 grams of the mix and place a piece of cling film of about 25 cm on your counter (depending on the size of the eggs you may use less or more). Spread the mix out with the back of a spoon to an oval shape with the shortest side towards you. Place the egg in the center and fold the mix all around the egg by using the cling film. Twist the cling film and close by making a knot or using a small clip. Repeat with the other egg(s).
Finally, bring a pan with a layer of water to the boil and place a steamer basket inside. Place the eggs on top of some baking paper in the steamer basket and place the lid on. Steam the eggs for 6 minutes. Remove the eggs with an oven glove and let it rest for 3 minutes. Remove the cling film and roll the eggs through the sesame seeds. Halve the egg with a sharp knife. The yolk should. still be a bit runny.
SERVING THE SCOTCH EGG
This recipe makes for a great starter, breakfast or lunch recipe. You can serve the Scotch egg with for instance with smoked salmon shaped into a flower and home made wasabi mayonaise. Just combine a few tablespoons of mayonaise with wasabi until you have the desired heath. You can finish the mayonaise with a small squeeze of lime juice and black pepper. Another alternative is to serve it with parma ham.
Some recipe variations are to replace the coriander with parsley, to mix white and black sesame seeds, to replace lemon zest with lime zest and to replace Gouda cheese with Cheddar.
This recipe was developed for Dutchdeluxes, a luxury kitchenware brand in the Netherlands. You can also find this, and other recipes in Dutch on the Brabantia website.
I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!
