This dish is an entry for The Egg Award 2013 by chef Hugh McGivern
You can enter your own recipe for The Egg Award 2013 by clicking on this link
What does Hollywood action movie star Dwayne (The Rock) Johnson , King Abdullah ll of Jordan and The Egg Award 2013 have in common? Chef Hugh McGivern of course! He's been personal chef to both and he's entered his Chicken and Tarragon Scotch Egg for this years debut competition!
He's already entered his Chocolate Latte Egg Nog (which is delicious) so we'll let him take up the story.
The eggs are from the same source at my friend Catrionas small holding near Auchterarder in Perthshire, all the chooks run aboot without a care in the world, between the legs of her Black Highland Cattle at times she tells me (but thankfully no fatalities).
The original recipe used Quails eggs and I'm sure that Pheasant or even Duck eggs would be good.
Chicken & Tarragon "Scotch Egg"
1 Fresh Chicken Breast
15ml double cream
1 tsp fresh tarragon
salt & pepper
50g fresh breadcrumbs
25g fresh coconut
25g plain flour
1 egg beaten with a little milk.
Bring a saucepan of water to the boil and pop each egg onto a spoon and place into the pan, when all eggs are in and the water comes back to the boil, cook for 3 minutes then remove and plunge into cold running water for 5 minutes.
Remove any fat and sinew from the chicken breast and cut into dice, place into a food processor and whizz up. remove from the machine and empty into a bowl, fold in the cream, tarragon and a little seasoning, allow to chill in the fridge for 1/2 an hour.
Shell the eggs and pat dry, divide the chicken mousse into 4 and with an oiled hand pat flat then cover the egg ensuring there are no holes.
Place the beaten egg and milk into 1 bowl, the breadcrumbs and coconut in another and finally seasoned plain flour in the 3rd.
Pass the egg firstly through the flour, patting off any excess then into the egg mix and finally into the coconut mix, ensuring they are thoroughly coated.
Heat a fryer to 180c and place the eggs into the basket then lower into the hot oil, fry for at least 5 minutes shaking the pan occasionally, turn onto kitchen paper and allow to drain and cool slightly before devouring.
These are great summer picnic items and best to make enough for 2 each as they are really yummy.